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L-2 Chapter 10

Across
A stuffed corn tortilla.
Mix of salt pork, ham, onions, garlic, green peppers, jalapeño, tomato, oregano, and cilantro that is cooked slowly together and then used as a foundation in soups and stews.
Sauce or mixture and can sometimes be used as a suffix on words to describe the sauce.
Pork sausage with a strong, smoky, garlicky taste.
Spicy Creole rice dish with chicken, andouille sausage, shrimp, crayfish, trinity, other vegetables, herbs, broth, and seasonings.
Style of cooking from the swamps and bayous of southwestern Louisiana.
Developed in the city of New Orleans in the homes of the rich French and Spanish land owners. It is the blending of French grand cuisine principles with the cooking techniques of the enslaved Africans and then applied to local and imported foodstuffs and seasoning.
Down
Typical Central American relish that is made from cabbage, onions, and carrots in vinegar.
Soup made from lobster shells, extracting all the color and flavor before straining them away.
Hearty soup with trinity and shrimp, thickened with brown roux containing okra (a seed-pod vegetable that helps gel the gumbo), and filé, a thickener made from dried sassafras leaves.
Signature dish of the Southwest. The word means sauce in Spanish. Although salsa can be smooth and thin in consistency, it is usually a chunky sauce that may even resemble a relish.
Meat cooked with the heat of a fire, sometimes after a marinade, spice rub, or basting sauce has been applied.
Form of mirepoix that blends celery, onions, and green bell peppers instead of the carrots that are traditional in mirepoix. Trinity is considered foundational to Louisiana cooking.