Andouille (ahn-do-wee) - A spicy sausage made with pork, typically used in gumbos and other Cajun dishes.
Roux (rue) - Base of gumbos or stews, A slow-cooked mixture of flour and oil that adds flavor and body to the dish.
Filé (fee-lay) - Ground Sassafras leaves used to thicken and flavor gumbo.
Petite (pe-teet) - Small.
Maque Choux (mock-shoo) - Corn stewed down with tomato, peppers, caramelized onion and spices. Meat or seafood may be added.
Cassoulet (cass-ou-lay) - A hearty French bean stew typically made with white beans and sausages, along with pork, lamb or other meat.
Laissez les Bon Temps Roulez (lay-zay lay bon ton rule – ay) – Cajun French for “Let the good times roll!”
Mardi Gras (mardi graw)– French for “Fat Tuesday,” Mardi Gras is centered around the Catholic traditional holidays, Fat Tuesday and Ash Wednesday leading up to Easter. Usually in late January, February and sometimes even March. It is one of the biggest parties of the year for Louisianans.
Zydeco (zi-de-co) – A style of music combing traditional Creole and Cajun music with R&B and African Blues.
Sauce Piquante (saws-pee-kawnt) – means “spicy sauce” usually a used in a spicy dish or stew.
Sha (sha) - Cajun and Creole slang, derived from the French "cher". A term of affection meaning darling, dear, or sweetheart. When used as an adjective, it is to describe something sweet or cute.