crawfish: also known as crayfish, crawdads, écrevisses, and mudbugs, these are freshwater crustaceans that resemble small lobsters.  Crawfish have a sweet flavor, between that of lobster and shrimp, and are an excellent source of protein.  Their peak season is from mid-March to mid-May and residents of the Bayou State celebrate with crawfish boils throughout this time. 

creole mustard: made from spicy brown mustard seeds that are steeped in distilled white vinegar and then coarsely ground and left to marinate for 12 hours, with added spiciness from a bit of horseradish.  This condiment, often used on po’ boys and in a variety of other dishes, is a reflection of the German influence on the Acadiana region.

debris gravy: “debris” refers to little bits of meat in the gravy; served at Acadiana with the twelve-napkin roast beef po’ boy.

dirty rice: cooked white rice flavored with ground chicken (or turkey) livers and gizzards, chicken stock, bacon drippings, onions, bell pepper, and garlic.

doberge cake: this multi-layered butter cake, based on the European dobos torte, is a specialty of New Orleans and common at celebrations.  Between the layers is a cream or custard filling and the cake is covered with a poured fondant.  Chocolate and lemon are popular flavors; you’ll find lemon on the menu at Acadiana.

étouffée: from the French word for “smother,” referring here to a dish cooked in its own juices.  Étouffée is a spicy stew of shrimp or crawfish, tomatoes, and vegetables, served over rice.  Crawfish étouffée was created in the 1920s in Breaux Bridge, the “Crawfish Capital of the World,” and was widely popularized in the late 1940s.

gumbo: from the African word gombo, meaning “okra,” a stew-like dish made with a dark roux, tomatoes, onions, and shellfish, sausage, or other meat.  It is traditionally thickened and flavored with okra or filé powder (ground sassafras leaves).  Chicken and sausage gumbo was favored by the Acadians of Evangeline and Acadia.

hush puppies: balls of seasoned, deep-fried dough, usually made with cornmeal.  The name might have originated when people tossed scraps of fried batter to their dogs while cooking or eating to keep them from begging during the meal.

jambalaya: inspired by Spanish paella, this dish features cooked rice with vegetables, typically tomatoes, onions, and bell pepper, and meat, poultry, or shellfish.  The name is thought to come from French word for “ham,” jambon, and the African word for “rice,” ya-ya.

Mahatma rice: the company that produces this long-grain rice got its start in Abbeville, La., about 100 years ago.  Today, the rice is grown in Louisiana, Arkansas, Texas, and California.

maque choux: the Cajun version of succotash has a mild spiciness and usually includes corn, onion and tomatoes, as well as other vegetables and shellfish.  Corn was introduced to the Acadians by the Native Americans, and the name for this side dish is also thought to be of Native American origin.

mayhaw jelly: made from the tart, red mayhaw fruit which resembles a berry, but is actually a member of the hawthorn family.  This is Louisiana’s official state jelly.

meunière: literally translated to “miller’s wife,” this French cooking technique is very popular in New Orleans for preparing fish.  It involves lightly dredging the fish in flour, sautéing in butter, and serving with melted butter, sliced lemon, and chopped parsley.

mirliton: a pear-shaped squash with pale-green skin and mild flavor; also known as chayote and vegetable pear.  Mirliton is a good source of potassium and was the principal food of the Aztecs and Maya.

muffaletta: this hearty sandwich, made on a round loaf of crusty Italian bread and piled high with salami, ham and provolone and then dressed with olive salad, reflects the region’s Italian influence.  It was first created in 1906 at Central Grocery in New Orleans.

 Natchitoches meat pie: there are two divergent ideas on the origin of this dish, savory pastries filled with a spicy meat mixture.  Some suggest that the meat pies were brought by the Cajuns upon their exile from Nova Scotia in 1750 while others believe that the pies were developed by the Natchitoches Indians who then introduced them to the Cajun settlers.  Either way, they have been a popular dish in Natchitoches since the late 1700s, eaten by plantation workers because they were nutritious and easily transported, later sold by street vendors to locals and tourists, and popular for entertaining because of their ease of preparation.  They are also traditionally served on Christmas Eve.  At Acadiana, they are paired with crawfish pies and served with a black pepper buttermilk dipping sauce.

nectar cream soda: harking back to the drug store soda fountains of the late 1800s, this New Orleans specialty is a cream soda with a mix of almond and vanilla flavors.

oysters Rockefeller: oysters that are topped with chopped spinach or watercress, butter, breadcrumbs, and a splash of anise flavored liqueur and other seasonings and then baked or broiled, usually served in the shells.  This famous dish was created in 1889 by Jules Alciatore at Antoine’s Restaurant in New Orleans.  It is named after John D. Rockefeller because the dish is so rich and elegant, and it inspired a soup at Acadiana!

po’ boy: this popular New Orleans sandwich was created during a long-running streetcar strike in the early 20th century as an affordable and nutritious meal for poor workers.  Made on French bread, the sandwich may feature fried oysters, shrimp, softshell crabs, roast beef, turkey, ham, or even french fries.  You’ll likely be asked if you want your sandwich “dressed,” referring to the addition of lettuce, tomatoes, pickles, and mayonnaise. The sandwich may also be served with creole mustard or gravy.  Acadiana offers fried oyster, roast beef and barbecue shrimp po’ boys on its lunch menu.

rémoulade: a classic French sauce typically made of mustard, gherkins, capers, herbs, and mayonnaise, and traditionally served cold.

tasso: heavily seasoned smoked meat with intense flavor that is primarily used in small quantities for seasoning a wide variety of dishes, including soups, stews, vegetables, pasta, rice and seafood dishes.  The meat is usually a lean cut of pork but is sometimes beef that is seasoned with red pepper, garlic, filé powder (ground sassafras leaves), herbs, and spices.

turtle soup: this dish came about when settlers in the early 1700s adapted French cooking techniques to local ingredients. The thick, spicy soup features ground turtle meat and is usually finished with a splash of sherry.