broussardscajuncuisine.com
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BoudinCajun pork sausage made with pork and rice.
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cayenneA long, thin, red-hot pepper used as seasoning in many Cajun dishes and commonly in powder form.
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etouffeeA method of Cajun food preparation meaning smothered and cooked without a Roux - used to cook crawfish, fish, and other foods.
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ÉtoufféeA method of Cajun food preparation meaning smothered and cooked without a Roux - used to cook crawfish, fish, and other foods.
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GumboA soup or stew made with a Roux - includes some common Cajun fowl, game, seafood, sausage, and tasso.
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jambalayaA Cajun dish in which pork, game, and other ingredients are cooked together with rice.
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rouxA classic Cajun concoction made by blending oil and flour and cooking them together. Used in Cajun Gumbo, stews, fricassees, court bouillon, etc.
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Broussard's Cajun Cuisine • 114 North Main Street Cape Girardeau, Missouri 63701 • Phone: (573) 334-7235
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Broussard's Cajun Cuisine • 114 North Main Street Cape Girardeau, Missouri 63701 • Phone: (573) 334-7235
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Broussard's Cajun Cuisine • 114 North Main Street Cape Girardeau, Missouri 63701 • Phone: (573) 334-7235
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