A thick Acadian/Cajun sausage of lean, smoked pork ranging in flavor from bland to spicy.

Invented at Brennan’s restaurant in the French Quarter in 1951, this classic New Orleans dessert was named for Richard Foster, a frequent customer who served with Owen Brennan on the New Orleans Crime Commission.

[boo-sher-EE] Communal Cajun gathering in autumn to slaughter a hog and make sausages, hogshead cheese, cracklins, ponce, and backbone stew. The stew is traditionally served during the boucherie.

a half-and-half mixture of chicory coffee and warm milk.

Hot fritters of cooked rice and eggs. A classic Creole dish.

The French term for “milking pig”, this traditional Cajun dish is roasted suckling (“milking”) pig.

[COO-bee-yon] Not to be mistaken with the lighter French “court bouillon”, a Creole courtbouillon is a roux-based fish stew made with tomatoes, trinity, and other spices.

The bits and pieces of roast beef that fall off during roasting and slicing, then mixed with pan gravy, typically served on a poboy. Mother’s Restaurant made the Debris Po-Boy famous.

Multilayered cake credited to Beulah Ledner, who opened a New Orleans bakery in 1933 and adapted it from the Austrian Dobos cake.