To de-mystify some of the restaurant menus and grocery store shelves, here’s a glossary you might find helpful:

Andouille (ahn doo’ ee): A spicy pork sausage mostly used in gumbo and jambalaya.

Beignet (ben yay’): Almost a doughnut, but these are light, square, have no hole in the middle, and are covered with powdered sugar. You want to try one? Three words then: Cafe Du Monde.

Boudin (boo dan’): A spicy pork sausage filled with onions, cooked rice, and herbs. It’s a favorite ingredient of New Orleans cooking superstar Emeril Lagasse.

Chicory (chick’ o ree): An endive-like root roasted, ground, and used to flavor coffee. You won’t have to go far to find a cup of chicory-flavored coffee in New Orleans. The most famous cup of this unique blend is at Cafe Du Monde, but other local coffeehouses also serve the local staple.

Crawfish: Pronouncing this freshwater crustacean as “cray-fish” will only make it obvious that you’re a tourist. Always say it so that “craw” rhymes with “paw,” or better yet, call them mudbugs! These tasty critters are the center of attention at large outdoor social gatherings called “crawfish boils,” and also appear on the mildly lewd T-shirts that make reference to the proper way of eating a crawfish. Try them with a new twist at such New Southern fusion temples as Gabrielle.

Etouffee (ay’ too fay): This term means the dish is smothered with a dark roux, or tomato-based sauce. Typically, etouffee involves stewed crawfish with onions, celery, and bell peppers served over a bed of hot white rice. Try a delicious version at the House of Blues or even the food court at the Riverwalk Mall.

Grits: Ground hominy grain served at most breakfast tables in the city. The proper “Southern” manner of eating grits is to top the bowl with a hearty spoonful of butter and a few dashes of salt and pepper.

Gumbo (gum bow): A thick soup made from file, a ground sassafras root, and a hearty mixture of shrimp, crab claws, okra, sausage and rice. The Gumbo Shop in the French Quarter is the no-brainer place to sample a hot bowl of this stew-like concoction. Keep in mind lesser known, but possibly even better, venues such as Joey K’s and Zachary’s Creole Cuisine.

Jambalaya (jum’ ba lie’ ya): Everything but the kitchen sink! That’s the best way to describe the ingredients of this rice-based dish, usually spicy-hot, stock full of chicken, shrimp, sausage, celery, green peppers and everything in-between. Mother’s on Poydras Street has plenty of home cooked and delicious food, but their version of this Creole dish explains the long lines to get in the restaurant’s door.

King Cake: You won’t be able to find these extra-large doughnut pastries topped with purple, gold and green candied sugar unless you’re in New Orleans between King’s Day (January 6) and Mardi Gras Day. A tiny plastic baby is hidden inside the cake, and tradition requires that the person who finds the baby in their slice should buy the next King Cake.

Po-boys: Nearly a half loaf of French bread split open and stuffed with your choice of fried oysters, fried shrimp, soft-shelled crab, roast beef or even French fries. The term “dressed” indicates you’d like your po-boy with shredded lettuce, tomato, mayo and hot sauce. The best places that serve po-boys are definitely joints, perfect for a lunchtime break. Local favorites include Uglesich’s Restaurant and Bar, Liuzza’s, Domilise’s, and Parasol’s.

Praline (pra leen’): A sinful candied brown sugar, pecans and sweet syrup confection. Cruise by Aunt Sally’s on Decatur Street and watch pralines being made before your very eyes! Then, of course, partake in the pleasurable consumption of the creations.

Red Beans and Rice: Kidney beans simmered all day with meat ham, sausage, and milder seasonings than most Creole dishes, then served over rice. Everywhere across the city, you’ll find red beans as the plat du jour on Mondays. It’s a New Orleans’ tradition stemming from the days of yore when Mondays were laundry day and whatever was on the stove had to be maintenance free. Tasty renditions can be found everywhere from pricey K-Paul’s to the soul-food haven of Dunbar’s.

Shrimp Creole: Shrimp, garlic, onion, bell pepper and tomatoes stewed and served over rice.