A Lesson on Regional Dialect: New Orleans

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In my last two posts, I shared several terms relating to the Florida Keys and the Everglades. For this third part of the series, I've compiled a list of expressions that you often hear in New Orleans – a city that seems to have its own language, with a prevalent accent that's closer to a harsh New York tone than a southern drawl. So, whether you call it N'Awlins, the Big Easy, or the Crescent City, here are just a few of the things that make this town unique:

andouille: a spicy pork sausage used in dishes like gumbo and jambalaya
ax: the way that some New Orleanians pronounce “ask”
bayou: a slow-moving body of water within a marsh, prevalent throughout New Orleans
beignet: a fried pastry made from doughnut batter and sprinkled with powdered sugar
bobo: a small injury, as opposed to a “boo boo”
boudin: hot, spicy pork mixed with onions, herbs, and cooked rice
brake tag: a vehicle inspection sticker
bread pudding: a traditional dessert made with soaked French bread and often served with rum sauce
buggy: a shopping cart
café au lait: coffee with steamed milk
Cajun: referring to the French Acadians that relocated from Canada to southern Louisiana
cher: a French term of endearment, pronounced “sha” in New Orleans
Coke: a term used to describe any soda; also known as a soft drink
Creole: a descendant of French, Spanish, and Caribbean slaves and natives
Crescent City: a nickname for New Orleans, referring to how the Mississippi River curves around the city
Crescent City Connection: the twin bridges that span the Mississippi River and connect the East Bank of New Orleans with the West Bank
dirty rice: pan-fried rice cooked with onions, green peppers, celery, stock, and giblets
doubloon: an aluminum coin stamped with the insignia and theme of a Mardi Gras krewe
dressed: an expression used when ordering a sandwich, meant to indicate that everything (e.g., lettuce, tomato, and mayonnaise) be included
étouffée: a dark roux of seasoned vegetables, usually poured over rice and served with shrimp or crawfish
fais do-do: a Cajun dance party
filé: ground sassafras leaves used to season gumbo and other dishes
fixin' to: an expression used when one is preparing to do something
gallery: a second-floor balcony that covers the sidewalk, especially common in the French Quarter
gris-gris: a voodoo good luck charm
grits: ground hominy grain, typically boiled and served with breakfast
gumbo: a thick filé soup made from a roux, served with rice, and filled with ingredients like chicken, andouille, okra, shrimp, and crab meat
hurricane: a popular drink made of rum and fruit punch
hush puppy: a cornmeal fritter typically served with fried seafood
jambalaya: a Cajun or Creole rice dish containing chicken, sausage, seafood, celery, onions, tomatoes, and spices
j'eat: an expression used in place of “Have you eaten yet?”
king cake: a coffee cake, often shaped like an extra-large doughnut, containing a small plastic baby, and usually served during the Mardi Gras season
krewe: a private organization that usually operates a parade during the Mardi Gras season
lagniappe: a French expression meant to indicate a bonus
laissez le bon temps rouler: a French expression meaning “let the good times roll”
Lundi Gras: the day before Mardi Gras
make dodo: to sleep
make groceries: to buy groceries
Mardi Gras: traditionally, the last day to party before the Catholic season of Lent begins
mosquito hawk: a dragonfly
mudbug: a slang expression for crawfish, the freshwater shellfish that other states refer to as “crayfish”
muffuletta: a round, oversized sandwich made from Italian bread, ham, salami, mortadella, provolone, and olive salad
neutral ground: the grassy part between the paved areas of a boulevard; also known as a median
parade: a Mardi Gras procession of colorful floats and marching bands, during which spectators vie for tossed beads and doubloons
parish: the official term for a county in Louisiana
pass by: to stop and visit someone
picayune: once a Spanish coin worth a little over six cents; inspired the name of the city's daily newspaper, The Times-Picayune
pirogue: a small, flat-bottomed canoe
po-boy: the quintessential New Orleans sandwich, made on French bread, with fillings like roast beef or fried shrimp
praline: a sweet confection made from pecans and brown sugar
remoulade: a spicy, mustard-based sauce, typically served with boiled shrimp
shotgun: a one-level architectural style whereby all rooms are positioned consecutively, interconnected by doors in lieu of a hallway
slave quarters: smaller houses situated behind large plantation homes, common in the French Quarter
sno-ball: shaved ice served with flavored syrups; usually called a snowcone in other states
stoop: the front steps of someone's porch
tasso: specially seasoned smoked ham
Twinspan: the two bridges that cross Lake Pontchartrain, from New Orleans to the Northshore
Vieux Carre: a reference to the French Quarter, meaning “old square” in French
where y'at?: an expression used in place of “Where are you?”
y'all: a commonly used contraction for “you all”
y'at: a native New Orleanian, especially one who speaks with the Brooklyn-style accent commonly heard in areas like Chalmette
yeah, you right: an expression meaning “you've got that right”

This list has just scratched the surface of the New Orleans lexicon. If you don't believe me, check out these three links for even more terms and bizarre pronunciations.

For more information about New Orleans, consult the New Orleans Convention & Visitors Bureau or Moon New Orleans. If you're curious about other regional expressions, take a look at my posts about the Florida Keys, the Everglades, and Michigan.

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As always, I’m open to ideas for future posts. If you have any suggestions, burning questions, or destinations that you’d like me to explore in greater detail, please comment below or contact me via laura [at] wanderingsoles [dot] com.

© 2010 Laura Martone