Cajun Cooking Terms - Market Basket Smokehouse

Andouille (ahn-DOO-ee) – Andouille is a type of smoked sausage made with pork, garlic, pepper, onions,wine, and seasonings.Boudin (boo-DAHN) – Boudin is a type of Cajun sausage made of pork, rice, onions, and seasoning stuffedinto a casing.Ça c’est bon! (SAH-say-bohn) – That’s good!Cajun (cay-jun) – Originated from Acadia and the natives of Southern Louisiana. Now refers to the people, culture, and cookingCajun Microwave – A Cajun microwave is a large charcoal-heated outdoor cooker.Cajun Sausage – What Southern Louisiana is known for. Made from pork or a variety of meats and typically available in mild, medium, or hot.Cajun Trinity (or Holy Trinity) – The combination of chopped onion, celery, and bell pepper; the base ofmost savory Cajun dishes.Cayenne (ki-yan) – A dried hot pepper used in many Cajun recipesCher (sha) – While not necessarily limited to cooking, cher is a term of endearment used in kitchens and attables across Louisiana. i.e., “That was some good boudin, cher!”Creole (c...