Glossary D-G

Demi-tasse
Small size or half-cup serving of rich coffee

Dirty Rice
Cooked rice, giblets, onions, bell peppers and many other ingredients. A tasty, earthy change from plain white rice.

Do-do (doh-doh’)
Shortened form of the word “dormier” which means to sleep

Dried Shrimp
A very small, intensely flavored shrimp. Should be used sparingly. Usually available in groceries throughout South Louisiana.

Esplanade
A leveled piece of ground; often, such a space intended to serve as a public promenade. Often found along oak lined streets and avenues of New Orleans.

Etouffee (a-too-fay’)
Means “smothered”; as in covered with a liquid. Often served as a succulent, tangy tomato-based sauce. This smothered dish is usually made with crawfish or shrimp. Crawfish and shrimp etouffees are New Orleans and Cajun country specialties.

Fais-do-do (fay’-doh-doh)
A type of street dance derived from European religious festivals. Originally called Festival of God. In Cajun country, it refers to “dance till you sleep”. Usually attended by entire community, young and old.

File’ (fee’-lay)
Ground sassafras leaves used to season and thicken, among other things, gumbo. Usually added to the individual bowl since it is an item of individual taste.

Garcon (gar-sohn’)
French word used to address a young French man or waiter

Grillades (gree-ahds’)
Beef or veal round steak, browned, then simmered until tender in browned tomato sauce served over rice or grits

Gris Gris (gree’-gree)
In voodoo, the charms used for good luck or to ward off evil.

Gumbo
A thick roux-based soup sometimes thickened with file’ or okra and often served over rice.

Gumbo Crabs
Small crabs that have been picked of their meat. They are used to make flavorful seafood stock in gumbos and stews. Usually found in frozen packs of 6-8 throughout South Louisiana.