More Cajun Cooking Ingredients

Seafood

• Freshwater
  • Bass (Commonly known as green trout in south Louisiana)
  • Catfish
  • Sac-au-Lait (white perch or crappie)
  • Yellow perch
• Saltwater or brackish water species
  • Trout
  • Redfish
  • Pompano
  • Drumfish
  • Flounder
  • Grouper
  • Perch - many varieties
  • Snapper - many varieties
• Shellfish
  • Crawfish (ecrevisse)- either wild swamp or farm-raised
  • Shrimp, or chevrette
  • Oysters
  • Blue Crab

Also included in the seafood mix are some so-called trash fish that would not sell at market because of their high bone to meat ratio or required complicated cooking methods. These were brought home by fishermen to feed the family. Examples are garfish, black drum also called gaspergou or just "goo", croaker, and bream.
Poultry

• Farm Raised
  • Turkey (and turkey confit)
  • Chicken (and Guinea Hen)
• Game birds
  • Dove
  • Goose
  • Quail
  • Duck (and duck confit)

Pork

• Andouille - a spicy dry smoked sausage, characterized by a coarse-ground texture
• Boudin - a fresh sausage made with green onions, pork, and rice. Pig's blood is sometimes added to produce "boudin rouge". Other versions can contain seafood, such as crawfish.
• Chaurice, similar to the Spanish chorizo
• Chaudin - a pig's stomach, stuffed with spiced pork & smoked. Also known as ponce.
• Ham hocks
• Wild Boar or Feral Hog
• Head cheese
• Gratons - hog cracklings or pork rinds; fried, seasoned pork fat & skin, sometimes with small bits of meat attached. Similar to the Spanish chicharrones.
• Pork sausage (fresh) - not smoked or cured, but highly seasoned. Mostly used in gumbos. The sausage itself does not include rice, separating it from boudin.
• Salt Pork
• Tasso - a highly seasoned, smoked pork shoulder

Beef and dairy
Though parts of Acadiana are well suited to cattle or dairy farming, beef is not often used in a pre-processed or uniquely Cajun form. It is usually prepared fairly simply as chops, stews, or steaks, taking a cue from Texas to the west. Ground beef is used as is traditional throughout the southern US, although seasoned differently.
Dairy farming is not as prevalent as in the past, but there are still some farms in the business. There are no unique dairy items prepared in Cajun cuisine. Traditional southern US and New Orleans influenced desserts are common.
Other Game Meats

• Alligator
• Alligator gar, or Gator gar
• Frog, usually Bullfrogs (not just the legs, but the entire creature)
• Gros bec commonly called Night heron
• Nutria
• Squirrel
• Rabbit
• Skunk, or mouffette
• Turtle
• Snake
• Virginia Opossum, or sarigue