ENTREES | SIDES
Potato
almost always served with gumbo, and usually in it (generally plain, i.e. egg, potato, and mayo solely)
Corn Mush
Tasso
(spicy smoked pork used primarily for seasoning)
Boiled crawfish
(boiled with cayenne and salt, not sprinkled on after)
Crawfish etoufée
Crawfish bisque
(crawfish stew with small quenelles of crawfish stuffed into the head section of the crawfish shell)
Shrimp or Alligator Sauce Piquante
Cochon de Lait
Catfish Courtboullion
Fried Frog Legs
Beignets & Powdered Bread
Pralines, most often made with pecans
Tarte à la Bouillie
(sweet-dough custard tarts)
Tabasco Sauce
a popular hot sauce produced in the Cajun Heartland