Cajun Dictionary

Cajun Dictionary – S

 

Salt meat – Salted pork that is often used to season Cajun dishes such as soups and beans.

Sauce Piquante (sos pee-kawnt) – “spicy sauce.”  A Cajun dish made with a spicy tomato sauce with a larger dose of the usual spices found in South Louisiana dishes.  Sauce Piquantes typically feature chicken, seafood, rabbit, alligator or squirrel. Recipe:  James’ Sauce Piquante

Seafood Stock – When a recipe you are using calls for seafood stock, an easy recipe is to use the heads and shells of the shrimp or crawfish you just peeled for the recipe.  Pot in a stockpot and cover shells with water.  Bring the water to a boil, then lower the heat and simmer for 45 minutes to 1 hour. Strain the liquid, throw away the solids, and use the stock for your recipe in place of water.

Smothered – food that is covered and cooked slowly without using the usual Cajun roux.  Examples:  vegetables, such as smothered potatoes or smothered corn, or meat, such as smothered chicken or smothered steak.  Recipe:  Smothered Pork Chops

Snowball – Shaved ice drenched in a sweet, flavored syrup.  Called a snow cone in other regions.

St. Joseph’s Altar – The Sicilians, like other immigrants to Louisiana, brought this unique custom to Louisiana.  St. Joseph’s Altars are a labor of love for Italians descendants who create them to give thanks for good fortune, fulfill a promise, or share with those who are less fortunate.  Preparations for St. Joseph’s Day begin several weeks in advance with the baking of cookies, breads and cakes.  In addition to food, the altar often has an image or statue of St. Joseph, home-grown flowers, candles and palm branches.

Swamp Pop – Originating in the late 1950s, swamp pop is a blend of Cajun folk ballads, particularly the Cajun waltz, and New Orleans R&B.