Cajun pork sausage made with pork and rice.

A long, thin, red-hot pepper used as seasoning in many Cajun dishes and commonly in powder form.

A method of Cajun food preparation meaning smothered and cooked without a Roux - used to cook crawfish, fish, and other foods.

A soup or stew made with a Roux - includes some common Cajun fowl, game, seafood, sausage, and tasso.

A Cajun dish in which pork, game, and other ingredients are cooked together with rice.

A classic Cajun concoction made by blending oil and flour and cooking them together.  Used in Cajun Gumbo, stews, fricassees, court bouillon, etc.

Broussard's Cajun Cuisine • 114 North Main Street Cape Girardeau, Missouri 63701 • Phone:  (573) 334-7235