new orleans cuisine
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NEW ORLEANS CUISINE. NEW ORLEANS CUISINE. Spice Up Your Life: 200. This leaf used is many dishes because of its distinct flavor and smell. But don’t eat it! BAY LEAF. Back. Spice Up Your Life: 400. - PowerPoint PPT PresentationTRANSCRIPT
NEW ORLEANS CUISINE
Spice Up Your Life
Veggie Tales
Dish It Out Something Smells Fishy
Would You Like Some Dessert?
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NEW ORLEANS CUISINE
Spice Up Your Life: 200
This leaf used is many dishes because of its distinct flavor and smell. But
don’t eat it!
BAY LEAF
Back
This spice has a warm and bitter taste and is actually in the mint family. It’s
name sounds Italian.
OREGANO
Back
Spice Up Your Life: 400
This word is used commonly to define the spices and taste of the foods in
New Orleans.
CAJUN
Back
Spice Up Your Life: 600
Made from sassafras, this spice makes gumbo thicker. Too much will turn it
into green slime!
FILÉ
Back
Spice Up Your Life: 800
This green spice and herb is very secretive in most dishes. It is salty
and sprinkled over pastas.
PARSLEY
Back
Spice Up Your Life: 1000
This vegetable is used in almost every dish, and like an ogre, it has layers.
ONION
Back
Veggie Tales: 200
This veggie can be red, green, or yellow, and is part of the “holy
trinity” of cooking with onions and celery.
PEPPER
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Veggie Tales: 400
Also a protein, you can find these usually served over rice. You might
even find one in your King Cake!
BEANS
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Veggie Tales: 600
This not only boosts your health, but it can also keep vampires away!
GARLIC
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Veggie Tales: 800
This vegetable is the heart of most gumbos.
OKRA
Back
Veggie Tales: 1000
This thick soup is usually made with meat, vegetables, and a roux, and is
served over rice.
GUMBO
Back
Dish It Out: 200
This rice dish, which has sausage, tomatoes, onions, peppers, and garlic, is as fun to say as it is to
make.
JUMBALAYA
Back
Dish It Out: 400
This sandwich, served on rectangular French bread, got its name from
striking streetcar workers.
PO’ BOY
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Dish It Out: 600
If you answer the door, answer the phone, or do anything except focus
on stirring this, it will be ruined
ROUX
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Dish It Out: 800
Layered with lots of meats, salad, and cheese, this giant creation can feed a
group of kids like you!
MUFFALETTA
Back
Dish It Out: 1000
This seafood is the most commonly used in most New Orleans’ cuisine. It
is also the smallest and only becomes pink after its cooked.
SHRIMP
Back
Something Smells Fishy: 200
These creatures can be soft or hard, red or pink, but they definitely have a bad attitude and will pinch you if
they are upset.
CRAB
Back
Something Smells Fishy: 400
Families gather together to have traditional giant broils where many of these mini lobsters are slurped out of
their shells.
CRAWFISH
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Something Smells Fishy: 600
Hiding at the bottom of rivers and lakes, you will never hear these tasty
fish “Meow.”
CATFISH
Back
Something Smells Fishy: 800
Usually steamed, boiled, or fried, these are served on their original shells.
Be sure to avoid chomping on grains of sand!
OYSTERS
Back
Something Smells Fishy: 1000
If you find the bean or the baby in this sweet, sugary, colorful dessert, you
must buy the next one!
KING CAKE
Back
Would You like Some Dessert?: 200
This cool treat is made from shaving a block of ice and adding syrup. Don’t
throw it at your friends though!
SNO-BALL
Back
Would You like Some Dessert?: 400
You can find these at the world famous Café du Monde, and you will leave
covered in powdered sugar.
BEIGNETS
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Would You like Some Dessert?: 600
These sweet sugary lumps are made from pecans, sugar, and caramel.
PRAILINES
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Would You like Some Dessert?: 800
This dessert is made from stale bread and is traditionally covered in warm
sweet custard sauce.
BREAD PUDDING
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Would You like Some Dessert?: 1000