A Few of LouZiana Food’s Cajun and Creole Cooking Terms

Roux – In traditional Cajun cooking, “first you make a roux” is the beginning of almost every wonderful recipe! Using equal parts flour and oil or butter, the mixture is cooked from light and blonde to dark and mahogany. It’s used to thicken and enrich a variety of recipes.

Jambalaya – Both Cajun and Creole, a rice dish made with either meats or seafood with tomatoes combined with rice, peppers and the Trinity of vegetables, stock, herbs and spices.

Gumbo – Start with a dark roux, to which the Trinity of vegetables ( onion, bell pepper and celery) is added, then fresh stock, herbs and spices with whatever seafood or meat is added … served over rice!

Etouffée – Starts with a light, blonde roux, usually associated with shellfish, primarily crawfish, the Trinity of vegetables, stock, herbs and spices, served over rice.

Creole – Typically associated with a rich, deep-browned tomato sauce, fresh stock, herbs and spices, made with either chicken or seafood, served over rice.

Fricassée – Involves browning the meat first before adding to the roux, with the Trinity of vegetables, stock, herbs and spices, served over rice.

Dirty Rice – Typically made with ground beef mixed with rice, the trinity of vegetables, stock, cream, herbs and spices, then baked.


Pete’s grandmother Nola Griffin Pitre, holding a photo of her mom, Josephine Orgeron Griffin. Orgeron, Pitre, Terrebonne, Guidry … these are all huge Cajun names from Pete’s specific Cajun area of South Louisiana, as is Cheramie – which was the name of our first yacht – Cheramie Brothers – until we renamed it by keeping it’s name: Chere Amie!

Grillades – Typically Boston-butt pork, or round steak, pounded then marinated before grilling.

Courtbouillon – Tomato-based sauce made with a light roux, Seafood, the Trinity of vegetables, olives, stock, herbs and spices, served over rice.

Beignet –A lightly sweetened dough, rolled out and dredged in flour, cut into rectangular shapes and then quick-fried, then smothered in powdered sugar. Made famous by Café du Monde in New Orleans Louisiana. Our Beignets are made using the Café du Monde recipe.


A Little bit about our Family History

Yes, we are from Louisiana – Galliano, Louisiana.  Look for our hometown on the big map of Louisiana. Just what makes South Louisiana cooking so good?   We think it’s a bone-deep, time-honored, love and understanding of what it takes to be and to cook Cajun.

Our family heritage comes from the Cajun-French who settled South Louisiana. Three hundred years later, hunting and fishing and fishing “camps” are still an essential way of life in our hometown.

All of our roux and all of our fresh stocks are made right here on premise. Our signature Po’-Boy bread is delivered fresh daily. Our bread pudding is made from the fresh bread we have left at the end of the day. In true Cajun-fashion, everything is put to good use in our kitchens.

Our heartfelt thanks and gratitude go out to Mrs. Nola Pitre, Pete Terrebonne’s grandmother. She was an extraordinary woman. She hunted and fished for weeks at a time, “picked” crabs for all of her grandchildren and great-grandchildren, taught Pete’s California bride Pam how to pinch crawfish tails, hand-sewed all of her grandchildren’s and all of her great-grandchildren’s baptismal gowns and baby blankets. It’s Miss Nola’s recipes that are the basis for LouZiana Food’s cuisine. Also contributing to the recipes – our bread pudding recipe comes directly from Mr. Raleigh Terrebonne, Pete’s dad.

So from our family to you and yours, we welcome you to authentic Cajun cuisine by LouZiana Food! As we say in Cajun-French, “Mange” – Let’s Eat!