Glossary C

Ca c’est bon (sah say bohn’)
That’s good

Cafe’ Brulot (kah-fay-bru-lo’)
A blend of hot coffee, spices, orange peel, and sometimes liqueurs. Often served as an after-dinner treat. Usually served from a chafing dish as it is ignited.

Cafe Noir (kaf-fay nwah’)
Also cafe-au-lait (caf-ay oh-lay) Black coffee or coffee and milk or cream

Cafe-au-lait (ka-fay oh-lay’)
French for “coffee with milk”. Black coffee or coffee and milk or cream

Cajun
Slang for Acadians (Acadienne), the French-speaking people who, in the eighteenth century, migrated to South Louisiana from Nova Scotia to escape religious persecution by the English who insisted the Acadians adopt the teachings of the Church of England and give up their beloved Catholic faith. Cajuns were happily removed from city life preferring a rustic life along the bayous. The term now applies to the people, the culture, and the cooking.

Cajun Cooking
Robust, inventive cooking evolved by the Acadian settlers rooted in resourcefulness, use of available ingredients and “made do” in artful ways. Its roots combine influences of French, African, and Spanish cultures.

Cane Syrup
A sweet, dark brown, very thick sugar cane syrup, tasting something like dark brown sugar

Carnival
Last day when meat is eaten; a fair.

Cayenne (ky’-yehn)
Ground red powder made from the cayenne pepper grown in South Louisiana.Used to add spicy heat to foods. Originated in the West Indies.

C’est la vie (say la vee’)
French for “that’s life”

C’est tout (say-too’)
French for “That’s All”

Cher (share)
French term for dear

Chez (shay)
French word meaning “at the home of”.

Chicory (chic’-o-ree)
Root of this plant is ground and roasted as an addition to, or substitute for, coffee. It became popular when the cost of coffee was prohibitively expense for many in the poor south. Chicory gave the coffee a distinctive flavor which has remained popular throughout New Orleans and much of South Louisiana.

Cochon de lait (coo-shon doo lay’)
An event where a suckling pig is roasted over a blistering hickory fire until the inside is tender and juicy and the outside brittle as well-cooked bacon

Comme ci, Comme ca (com see, com sah)
What will be, will be; So-so

Courtboullion (coo-bee-yohn’)
A thick fish soup usually includes tomatoes, onions, and other vegetables. Served over steamed rice

Couyon (coo-yohn’)
A name given to a insane or unintelligent person

Crackling
Also known as gratons. The crisp residue of hogs’ fat after the lard is fried out. Crackling-bread is corn-bread interspersed with cracklings.

Crawfish
Also, crayfish. A small fresh water crustacean related to the lobster.

Creme glacee (crem-glah-say’)
French term for ice cream

Creole
There are many varied meanings of the word Creole. One that is most commonly accepted is a person of mixed French and Spanish blood who was born in the colonies (Louisiana) or descended from those French-Spanish settlers.

Creole Mustard
a very spicy mustard common to the Louisiana region. It is similar to a Dijon and frequently used interchangeably.