New Orleans food and drink terminology

New Orleans has its own cuisine, and its own terminology for food and drink.  Here are some terms that are sometimes confusing to the newcomer.  Please add to the list!

Beignets—Rectangular pieces of deep-fried dough served with powdered sugar.  Café du Monde is the most famous place to get them.
Chicory—A roasted root that is ground and added to flavor coffee.
Crawfish—Crayfish; small crustaceans that taste much like tiny lobster tails.
Dirty rice—Seasoned rice that usually includes minced onions, pepper and celery and sometimes bits of chicken liver.
Debris—The bits of meat that are left in the pan after roasting meat; served by request on po’ boys, especially at Mother’s.
Dressed—A burger or sandwich with lettuce, tomato, and mayonnaise.  If you don’t want them, ask for your sandwich undressed.
Go Cup—Plastic cup.  Drinking on the street is perfectly legal, but ask that your drink be put in a go cup because glass and metal containers are illegal.
Hurricane—A sweet rum punch usually served in a tall glass shaped like a hurricane lantern.  Pat O’Brien’s is famous for its hurricanes.
Loaf—See “po’ boy”
Meunière–brown butter and lemon sauce used in Creole cuisine, often served with fish that has been dredged in flour.
Muffaletta—A special New Orleans sandwich made on round bread stuffed with cold meats, cheese and olive salad.  Central Grocery, across from the French Market, is famous for theirs.
Po’ boy—A submarine sandwich.  Also called a loaf, especially when it’s made with fried shrimp or oysters.
Remoulade–A tangy red sauce somewhat like tartar sauce, usually served cold with shellfish in Creole cuisine.

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