Cajun Dictionary

Cajun Dictionary – G


Ga lee – expression of astonishment, golly!

Gratons – Fried strips of pork skin and fat, popular as a snack in South Louisiana.  Also called cracklins.

Greens – Turnip greens, mustard greens and collards, popular vegetables throughout the state.   Greens are traditionally simmered a long time with salt or pickled pork.  Recipe:  Collard Greens

Grillades (GREE yads) – pounded pieces of seasoned beef that are fried and then served over grits or rice.  Recipe:  Grillades

Gris Gris – a curse put on someone.

Grits – Made from ground hominy, a mainstay of Cajun breakfasts that sometimes turn up at dinner in such dishes as grillades and grits.

Gumbo (gum-boe) – A thick, robust, roux-based soup that is thickened with okra or file.  Though there are thousands of variations, the two primary types are seafood gumbo and chicken-and-sausage gumbo. Recipes:  Crab & Shrimp Gumbo and Chicken & Sausage Gumbo