Search results
Results from the WOW.Com Content Network
Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...
What Is Gumbo? Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from ...
Etouffee is a Cajun sauce made with roux, the trinity, and meat (typically crawfish) and served over rice (and no tomatoes). It should not be compaired to Gumbo. The current entry more closely describes Seafood Creole which is a Creole dish (duh) and is very similar to etouffee, but with tomatoes.
a location where troops assemble prior to a battle. While this figurative meaning also exists in French, the first and literal meaning of point d'appui is a fixed point from which a person or thing executes a movement (such as a footing in climbing or a pivot). porte-cochère an architectural term referring to a kind of porch or portico-like ...
Galatoire renamed the restaurant and began cooking the dishes from his homeland. The restaurant is run by his fourth-generation descendants. Galatoire's specializes in French Creole cooking. The main entrance, a French door, leads into the first-floor dining room. The first-floor dining room is a mix of high ceilings, slow-moving paddle fans ...
French andouille from Guémené-sur-Scorff, France. Andouille (/ æ n ˈ d uː i / ann-DOO-ee, / ɑː n ˈ d uː i / ahn-DOO-ee; French:; from Latin induco) is a smoked sausage made using pork, originating in France but best known as an element in Cajun cuisine.
The Dictionnaire de l'Académie française (French pronunciation: [diksjɔnɛːʁ də lakademi fʁɑ̃sɛːz]) is the official dictionary of the French language. The Académie française is France's official authority on the usages, vocabulary, and grammar of the French language, although its recommendations carry no legal power. Sometimes ...
It excludes combinations of words of French origin with words whose origin is a language other than French — e.g., ice cream, sunray, jellyfish, killjoy, lifeguard, and passageway— and English-made combinations of words of French origin — e.g., grapefruit (grape + fruit), layperson (lay + person), mailorder, magpie, marketplace, surrender ...