A little terminology for you.
- Gumbo - A hearty soup with seafood, sausage, chicken or wild game
- Etouffee (ay-too-fay) - Method of cooking shrimp or crawfish smothered in chopped vegetables over low flame, tightly covered, until tender
- Boudin (boo-dan) - A spicy Cajun pork and rice sausage
- Andouille (ahn-doo-ee) - Cajun smoked sausage made with pork butt, shank and pork fat, seasoned with salt, cracked black pepper and garlic
- Jambalaya - Highly-seasoned mixture of any of several combinations of seafood, meat, poultry, sausage and vegetables, simmered with raw rice until liquid is absorbed
- Crawfish - A small fresh water crustacean related to the lobster
