The Dark-Hunters (875 page)

Cajun Dictionary

Boy, I’m backwoods Cajun, I ain’t ever got no class, cher.

—Nick Gautier

It’s not quite French, it’s not quite English, and most of it has to do with food. More so than most cities, New Orleans has a vernacular all its own.

Don’t fret, boo; here’s a quick reference guide to help you out with all the li’l things, so you can relax and have your café au lait in peace.

Andouille
    (ahn-DO-wee) A spicy pork sausage used in most gumbos and jambalaya dishes.

Bayou
    (BI-yoo) The streams and swampy regions across Louisiana.

Beignet
    (ben-YAY) A square of deep-fried dough served with a generous helping of powdered sugar. Essentially, a French doughnut.

Boo
    A term of endearment.

Boudin
    (boo-DAN) Spicy pork, rice, onions, and spices stuffed in a sausage casing. It’s fantabulous, and you must try it.

Bourre
    (BOO-ray) A Cajun card game.

Café au lait
    (kah-fay-oh-LAY) A drink consisting of half chicory coffee and half steamed milk. Goes great with a beignet.

Cajun
    (KAY-jun) Refers to the Acadians, French-speaking people who migrated to South Louisiana from Nova Scotia in the eighteenth century.

Cher
    (sha) From the French, meaning “dear,” a term of endearment.

Chew
    (choo) From the French, slang meaning “rear end,” this is often used to refer to an undesirable person. Especially when you’re speaking directly to them.

Chock a block
    Packed full.

Couche couche
    (koosh koosh) Fried cornmeal topped with milk and/or cane syrup. Served at breakfast.

Creole
    (KREE-ole) This term originally described those of mixed Spanish and French blood who were born in southeast Louisiana. Creole is now used to describe both cuisine and architecture.

Crescent City
    Another nickname for New Orleans, because it is located in a crescent-shaped bend of the Mississippi.

Envie
    (ahn-VEE) Your heart’s desire.

Fais do do
    (fay-do-do) A traditional southern Louisiana dance party. Fais do do literally means “to make sleep.”

Filé
    (FEE-lay) Ground sassafras leaves used to season gumbo (and other dishes).

Garry
    (GE-ree) Porch.

Gris gris
    (gree gree) A voodoo spell.

King Cake
    Traditional Mardi Gras ring-shaped cake decorated in green, gold, and purple, with a small plastic baby baked inside it. Traditions vary, but it is most often said that whoever gets the baby has to buy next year’s King Cake. Others think the recipient will have a year’s worth of luck, or will become pregnant by year’s end.

Lagniappe
    (LAN-yap) A little something extra. The residents of New Orleans always do all they can to add that small bonus that makes their guests feel special.

Levee
    (leh-VEE) An embankment constructed to keep a river from flooding the surrounding area.

Moodee
    (moo-DEE) Cursed.

Muffuletta
    This sandwich is named after the bread used to make it, of course, and is well known in New Orleans. It was invented in 1906 at the Italian-American-owned Central Grocery on Decatur Street in the French Quarter. Other than the bread, the sandwich consists of an olive salad, capicola, salami, provolone, mortadella (a pork sausage), and Emmentaler (a cheese).

Nonc
    (nonk) Uncle. Much shortened from the French
“mon oncle”
meaning “my uncle.”

Ovadaddy
    Over there.

Pain Perdu
    (pan pair-DUE) French toast; literally “lost bread.”

Parish
    (PEAR-ish) Louisiana state district or county.

Po’Boy
    (POE boy) Once five-cent meals for the poor boys, a po’boy is any sandwich served on French bread and often “dressed” with lettuce, tomato, and mayonnaise. A fried oyster po’boy is definitely a treat to be experienced. A fried oyster po’boy with Tabitha Devereaux
is
an experience.

Praline
    (PRAW-leen) New Orleans candy made with pecans, brown sugar, and cream. According to Selena Laurens, eating pralines is like putting a little piece of heaven in your mouth.

Remoulade
    (REM-oo-lad) A spicy sauce served on or with most seafood.

Roux
    (roo) A roux is undoubtedly the hardest thing to properly make in Cajun cuisine. Unfortunately, étouffées, gumbos,
everything
starts with a roux, so it’s something you just have to master. It’s just a mixture of flour and oil … but if you’re anything like me, you’ll burn it at least the first five times you try to make it.

T
    Used in front of any name, T means “petite” or “little.”

Tasso
    (TAH-so) Cajun pepperoni; smoked strips of spiced pork or beef used to flavor dishes.

Trinity
    Cooking slang that refers to celery, onions, and bell pepper: the staples of Cajun cuisine.

Turducken
    It is as bizarre as it sounds. In fact, probably more so. Invented in Louisiana, a turducken is a turkey stuffed with a duck, and that duck is in turn stuffed with a small chicken. (All are deboned.) In every other possible place, even in between the meats, there is a breadcrumb and/or sausage stuffing. After it’s slowly roasted, and all the juices have mingled, then you get to stuff yourself with it. (That’s a lot of stuffing.) I hear there’s even a vegetarian version made with tofu. I’m going to let you figure out the spelling of that one on your own.

Zydeco
    (ZIE-de-ko) Cajun country music; a combination of traditional Cajun music and Afro-Caribbean blues. The name comes from the Cajun pronunciation of
les haricots
(snap beans), a phrase used in one of the earliest songs of this genre.

Lagniappe

Coffee … Daimons … coffee … Daimons …

—Talon Runningwolf

In true New Orleans fashion, I couldn’t let you go without my own little something extra.

Like every rich, history-steeped culture, New Orleans is famous for its food. Unique because of its blend of French, Spanish, and African roots, spicy, flavorful Cajun cuisine has that certain …
je ne sais quoi.

No, wait, I do know what:
yum.
That’s the word I’m looking for.

BEIGNETS

1 envelope active dry yeast

¾ cups hot water

¼ cup sugar

½ teaspoon salt

1 egg, beaten

½ cup evaporated milk

3½ to 4 cups all-purpose flour, divided

¹
⁄
₈
cup shortening, softened

oil for frying

lots and lots of powdered sugar (use a sifter if you’ve got one)

In a large bowl, dissolve the yeast in the water and let stand for about 5 minutes (until bubbling). Add sugar, salt, the beaten egg, and evaporated milk. Add half the flour, then shortening, then gradually blend in the remaining flour until the dough is soft, but not sticky. It may be easier to finish the mixing with your hands.

I’m not going to lie, it makes a mess. And you haven’t even come to the frying part yet. Or the sugar part.

Let the batter chill overnight in a nonstick or oiled bowl. The next morning, it will have risen to about twice its original size. Roll out the dough and cut into squares. (The dough can also be precut at this time and frozen for later use.) Let separate beignets rise again for about half an hour (at room temperature this time, or in a warm oven). Deep fry for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle
generously
with the powdered sugar.

Be sure to have made your café au lait first, because you’re going to want to eat these puppies hot. Oh, and it’s a good idea not to eat beignets while wearing your favorite black leather pants. Trust me.

CHERISE GAUTIER’S GUMBO

1 onion, chopped

2 chili peppers, chopped

4 green bell peppers, chopped

½ cup celery, chopped

10 cups water or chicken broth

1 lb. okra

gumbo filé powder, sage, thyme, pepper, cayenne, and oregano to taste

1 chicken, cut into pieces

2 lbs. andouille sausage

3 lbs. shrimp, peeled and deveined

1 lb. crawfish tails, peeled

green onions and fresh parsley

ROUX

½ cup flour

1 cup vegetable oil

OPTIONAL

rice

crackers

hot sauce

First, you make a roux. (See? Told you so.) Good luck. Combine the flour and oil, stirring constantly over the heat until the mixture is dark brown, not burnt. If you burn it, toss it out and start over again. Don’t fret—sixth time’s the charm. You need patience to cook this one anyway. Best start learning it right up front.

Add the onion, peppers, and celery. Cook until vegetables are soft.

Add the water (or chicken broth), okra, and spices. Add the chicken to the water and simmer for about 1 hour.

Add the andouille sausage and simmer for 1 hour.

Add shrimp and crawfish and simmer for another 15 minutes.

(You might want to leave the house, or seriously distract yourself so the fabulous smell doesn’t drive you wild.) Also, after all this time, you’re going to want to check your spices again. Add to taste.

Add the green onions and parsley right before serving (over rice, or with crackers).

Don’t worry if you make too much—gumbo is even better the next day, and freezes very well.

Note: For those of you who might not know, gumbo filé powder is simply powdered sassafras leaves. Along with its unique taste, filé powder also works as a thickener for the gumbo.

PAPA PELTIER’S BAYOU SAUCE

mayonnaise

ketchup

mustard

hot sauce

A not-so-secret Sanctuary favorite, this fabulous sauce is the perfect complement to your shrimp or crab boil, as well as a yummy topping for a fried oyster po’boy.

Amounts vary to your taste—start with the mayonnaise as a base, using the other ingredients to “spice” it up. For the hot sauce I like chili or garlic sauce, but the choice is ultimately yours. Use as much or as little as you wish.

Just be sure to make lots. You’ll need it.

The Author Goddess

Interview with Sherrilyn Kenyon

What do you do whenever Mom leaves you alone like this?

—Katra

New York Times
bestselling author Sherrilyn Kenyon lives a life of extraordinary danger … as does any woman with three sons, a husband, a menagerie of pets, and a collection of swords that all of the above have a major fixation with. But when not running interference (or dashing off to the emergency room), she’s found chained to her computer, where she likes to play with all her imaginary friends. With more than ten million copies of her books in print in thirty countries, she certainly has a lot of friends to play with, too.

Writing as both Kinley MacGregor and Sherrilyn Kenyon, she is the author of several series including, The Dark-Hunters, Brotherhood of the Sword, Lords of Avalon, Nevermore, and BAD. With an international cult following, her books have appeared on the top five of the
New York Times, Publisher’s Weekly,
and
USA Today
bestseller lists.

A versatile, award-winning writer, Sherri has carved out multiple bestselling series in numerous genres and subgenres (science fiction; romance; fantasy; horror; contemporary; historical; romantic suspense; futuristic; urban fantasy; high fantasy; and time travel).