Cajun Dictionary

Bon Appetite! (bon a-pet-tite‘)
Good appetite, or "Enjoy!"

Cajun (cay-jun)
Cajuns are descendants of Acadians who came from Nova Scotia to Louisiana. The name, Cajun, evolved from the word Acadian, which refers to the Acadia region of Nova Scotia.

Creole (cree-oi)
The word originally described these people of mixed French and Spanish blood who migrated from Europe or were born in Southeast Louisiana and lived as sophisticated city or plantation dwellers. The term has expanded and how embraces a type of cuisine and a style of architecture.

Jambalaya (jum-bo-lie-yah)
Louisiana chefs "sweep up the kitchen" and toss just about everything into the pot. A rice dish with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, as well as celery, green peppers, and often tomatoes.

Laissez les bon temps rouler (lay-zay lay bon ton rule-ay)
Let the good times role!

Po-Boy
A sandwich extravaganza that began as a five-cent lunch for poor boys. Always made with French bread. po-boys can be stuffed with fried oysters, shrimp, and fish.

Lagniappe (lan-yap)
This word is Cajun for "something extra," like the extra donut in a baker's dozen. An unexpected nice surprise.