Louisiana Food
is a large, plant-eating, rodent which lives in wetlands
nutria
smoked sausage made using pork, originating in France but best known as an element in Cajun cuisine
andouille
The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana.
Étouffée
A classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings.
Gumbo
Okra or Stew
The word "gumbo" comes from the West African word ki ngombo, which means "okra".