A New Orleans Food Glossary: Roux, Trinity, Étouffée & More

Court of Two Sisters Guide to the Words That Make Louisiana Cuisine Legendary

New Orleans food comes with its own language — and once you learn it, you’ll start tasting the city in a whole new way. From gumbo pots simmering for hours to po’boys piled high and dressed just right, these are the terms you’ll see again and again on menus across Louisiana… especially in the French Quarter.

So whether you’re ordering for the first time or you want to sound like a local, here’s your guide to the essential vocabulary of New Orleans cuisine.

ROUX (pronounced “roo”)

If Louisiana cooking had a heartbeat, it would be roux.

A roux is a mixture of fat and flour cooked slowly until it turns a desired shade — from blonde to deep, dark brown. It thickens stews and sauces while adding nutty, toasted flavor.

Where you’ll find it:

• gumbo

• étouffée

• sauce piquante

• gravy-style dishes

• even some jambalaya bases

Why it matters:

The darker the roux, the deeper the flavor — and in many Cajun and Creole kitchens, roux-making is practically a rite of passage.

Local tip: Roux is one of the biggest differences between Cajun and Creole styles. Cajun recipes often use a darker roux, while Creole versions may be lighter or tomato-based.

THE HOLY TRINITY

In New Orleans, the holy trinity isn’t found in church — it’s found in a skillet.

The holy trinity is the base of countless Louisiana dishes:

✅ onion

✅ celery

✅ bell pepper

It’s the Southern cousin of the French mirepoix and the starting point for building flavor in gumbos, sauces, jambalaya, étouffée, and more.

Where you’ll find it:

• gumbo

• jambalaya

• crawfish étouffée

• red beans

• seafood stews

Why it matters:

If a dish tastes like “New Orleans,” the trinity is usually why.

ÉTOUFFÉE (pronounced “ay-too-FAY”)

Étouffée means “smothered” in French — and that’s exactly what it is: a rich, flavorful sauce poured over rice, usually made with crawfish or shrimp.

It’s often built from:

• a roux

• trinity vegetables

• garlic

• stock

• seasoning

• a generous amount of seafood

Where you’ll find it:

• crawfish étouffée (the classic)

• shrimp étouffée

• sometimes even chicken (less common)

Why it matters:

Étouffée is one of the most comforting dishes in Louisiana — creamy, savory, bold, and deeply satisfying. It’s not soup like gumbo; it’s thicker and more “smothered.”

DEBRIS (pronounced “duh-BREE”)

This is one of the most beloved New Orleans words on any menu.

Debris refers to the tender shredded bits of roast beef that fall into the gravy as the meat slow-cooks for hours. When you order a roast beef po’boy “debris style,” you’re asking for extra richness — the juicy meat bits mixed into the sandwich for maximum flavor.

Where you’ll find it:

• roast beef po’boys

• open-faced roast beef plates

• gravy-heavy New Orleans comfort dishes

Why it matters:

Debris is how New Orleans turns a sandwich into an experience.

Local tip: If you want the most authentic roast beef po’boy, order it “debris and dressed.”(We’ll cover “dressed” below.)

REMOULADE (pronounced “reh-moo-LAHD”)

Remoulade is one of the most iconic sauces in Louisiana cooking — and it can be creamy or vinegar-based, depending on the recipe.

New Orleans remoulade usually includes:

• mayonnaise

• mustard

• herbs

• garlic

• seasoning

• sometimes horseradish or hot sauce

• sometimes pickle relish

Where you’ll find it:

• fried green tomatoes

• shrimp or oyster po’boys

• crab cakes

• fried seafood baskets

• appetizers and dipping sauces

Why it matters:

Remoulade adds tang, spice, and richness — and it’s one of the signature flavors of the French Quarter.

BONUS TERMS YOU’LL HEAR IN NEW ORLEANS

Because we couldn’t stop at five.

“DRESSED”

If you order a po’boy “dressed,” it usually means:

✅ lettuce

✅ tomato

✅ pickles

✅ mayo(and sometimes onions)

If you don’t say “dressed,” you might get bread + meat only. New Orleans doesn’t play when it comes to po’boys.

ANDOUILLE

A smoked sausage packed with seasoning and Cajun character. It’s commonly used in:

• gumbo

• jambalaya

• red beans

• étouffée

• rice dishes

CREOLE MUSTARD

A grainy mustard with a bold bite. If you see it, expect that sharp, tangy, local flavor.

FILÉ (pronounced “FEE-lay”)

A seasoning made from ground sassafras leaves, often used to thicken gumbo and add earthy flavor — especially in file gumbo.

THE “TRINITY + GARLIC” RULE

Many chefs say New Orleans cooking is built on:

trinity + garlic + spice + patience

and they’re not wrong.

Why these words matter

New Orleans cuisine is one of the richest food cultures in America — and these terms are part of what makes it so special. They’re not just vocabulary — they’re tradition, technique, history, and flavor.

So the next time you read a menu at Court of Two Sisters, you’ll know exactly what you’re getting…and why it tastes like New Orleans.