If you’re a guest returning to Pappadeaux, then welcome back. If you’re new to
the exciting flavors of the Vieux Carré, then you’re in for a great dining
experience. Our skilled chefs create menus using some of the most exciting
flavors and best ingredients in American cuisine.
Andouille:
Cajun sausage made from pork and other spicy meat and tossed with crawfish, crimini mushrooms and linguini, in a marinara cream sauce topped with jumbo grilled shrimp to make up Pappadeaux's Pasta Mardi Gras.
Bisque:
A popular thick stew, roux based, made with crawfish or lobster available at Pappadeaux by the bowl or cup.
Boudin:
Light brown in color, one of the more popular Cajun sausages made with dirty rice and pork meat. Eating cracklings with boudin was almost a must or with cush cush and syrup. Try it as an appetizer next time you're at Pappadeaux.
Crawfish:
A small red crustacean that resembles a lobster and is the base of many famous and delicious Cajun dishes.
Dirty Rice:
Pan-fried leftover cooked rice sauteed with onion, celery, green peppers, ground beef, chicken, pork, stock, and many other ingredients.
étouffée:(ay-too-fay)
A succulent, tangy tomato-based sauce. A smothered dish usually made with crawfish or shrimp. Crawfish and Shrimp etouffee are New Orleans and Cajun country specialties.
Fondeaux:(fon-doo)
A thick, rich cheese based spread perfected at Pappadeaux Seafood Kitchen perfect for dipping garlic bread. Made with blackened shrimp and crawfish and can be served with oysters.
Fricassee:(Free-kay-say)
A stew made by browning then removing meat from the pan, making a roux with the pan drippings, and then returning meat to simmer in the thick gravy.
Frog Legs:
Not just for jumpin', these meaty croakers taste just like chicken when fried up wth a butter and a little breading.
Gator:
What's left after the boots are made, the alligator makes a tender and juicy nugget similar to a chicken nugget. Breaded and fried, the kids will love 'em dipped in some creole dipping sauce.
Gumbo:
Called a "brown soup", gumbos are roux based and are made with Andouille sausage, shrimp, seafood or any combination can be used to make gumbo at Pappadeaux.
Roux:
The most classic Cajun creation made by cooking flour and oil together. The popular phrase, "First you make a roux" is used to create dishes such as gumbo, fricassee stews, courtbouillion, and sauce piquant, even spaghetti sauce and other dishes.
Visite':
An afternoon visit spent with family or friends passing around the coffee, the news and the latest stories. See you for a visite' soon.
Po-Boy:
A sandwich extravaganza that began as a five-cent lunch for poor boys. Always made with French bread, po-boys can be stuffed with fried oysters, shrimp, fish, crawfish, and or any combination.
Praline:(praw-leen)
The sweetest of the sweets, this New Orleans tradition is a candy patty made of sugar, cream and pecans. Try Pappadeaux's famous, home-made Praline Cheesecake for a special treat.
Sauce Piquante:(saws-pee-kwant)
Means "spicy sauce"; is a spicy stew.
Step 1: LOOSEN MEAT
With oyster fork, loosen meat from the shell
Step 2: ADD FLAVOR
Add a dash of tabasco, lemon or cocktail sauce.
Step 3: TIP HEAD BACK
Raise shell to mouth, tip head and shell back until oyster slides off.
Repeat until full.
Step 1: PULL OFF THE TAIL
Grasp crawfish head in one hand, tail in the other. Twist and pull off the tail.
Step 2: PEEL OFF RINGS
Peel off first two rings of the shell from the tail.
Step 3: PINCH END OF TAIL
Pinch the end of the tail, pull meat out.
Step 1: SEPARATE TAIL
After breaking off the claws, Tightly grasp lobster, twist to separate tail from the back.
Step 2: BREAK'EM OFF
Break off small flippers at the end of the tail.
Step 3: PUSH IT OUT
Push the tail meat out intact through the other end.
Byenvenu
Translation:
Byenvenu is how we say 'Welcome' in Louisiana Creole.
Example:
Byenvenu to the Pappadeaux website!
Ain?
Translation:
what did you say?
Example:
Ain? Mais, I can't hear whatchu said.
An ahnvee
Translation:
a longing or hunger (French "envie")
Example:
I got an ahnvee for some boudin.
Beb
Translation:
sweetheart, darling
Example:
beb, lets go visit mama.
Boude'
Translation:
pout, be angry (French "bouder")
Example:
He boude'd all day for not being able to go to de show.
Choooh or
Coooh or
Ga Lee
Translation:
(expression of astonishment)
Example:
Coooh luk at da size o dat crawfish! Ga lee look at de size o dat gator!
Coo-yôn
Translation:
fool, foolish, stupid (French "couillon")
Example:
Dôn be coo-yôn! Come to Pappadeaux today!
Dôn Matta
Translation:
doesn't matter
Example:
Whatcha goin eat? Dat dôn matta at all. Everting onda Pappadeaux menu’s great!
Pod nah
Translation:
partner, companion, good friend
Example:
I went fishing with my pod nah, Tee Jim.
Tee (masculine) or Teet (feminine)
Translation:
small or junior (French petit or petite)
Example:
I went to town with tee Joe.
Tooloulou
Translation:
fiddler crab
Example:
Look at that tooloulou running across de beach.
Vay-yay
Translation:
spend time talking (French veiller)
Example:
He went vay-yay with his friends at da Pappadeaux bar.
Costeau
Translation:
Male crab
Example:
Pappadeaux uses many costeau in their dishes.
Patate
Translation:
Potato
Example:
Pappadeaux uses thousands of pounds of patate every year.
Ca c'est bon
Translation:
That's good! (Sa say bohn)
Example:
Every time I bite into lobster at Pappadeaux I think – Ca c’est bon!
Lahn yop
Translation:
A little something extra (Lahn yop)
Example:
Pappadeaux always gives us some lagniappe
Bonjour Mes Amis
Translation:
Good day my friends.
Example:
Bonjour mes amis!
Deaux Deaux
Translation:
Sleep or nap [dough dough]
Example:
After a big meal at Pappadeaux, I go home for a deaux deaux.
Laissez les bons temps rouler!
Translation:
Let the good times roll! [lay zay lay bons tom roo lay]
Example:
Laissez les bons temps rouler at Pappadeaux!
