Ya-Ka-Mein: A type of beef noodle soup with Cajun seasoning, chili powder or Old Bay Seasoning added to the broth. Commonly found in Creole and Chinese restaurants.
Source: Deep South Dish
Doberge: A 17-layer cake with alternating layers of cake and custard. Pronounced Dough-bash.
Source: The New York Times
Sazerac: The official cocktail of New Orleans, it combines cognac or rye whiskey, a sugar cube, and Pechaud's bitters in a glass swirled with absinthe or Herbsaint.
Source: The New York Times
Calas: Deep fried rice cakes made with sugar, flour, eggs and rice, then dusted with powdered sugar. Traditionally eaten at breakfast.
Source: The New York Times
Maque Choux: A dish containing corn, green peppers, tomatoes, onion, and sometimes garlic and celery all braised in a pot (traditionally with bacon grease). Pronounced "mock shoe."
Source: Nola Cuisine
Hubig's Pies: A brand of mass-produce fried pies filled with fruit from the Simon Hubig Pie Company that opened in 1922.
Source: The New York Times
Couche-Couche: A Cajun take on fried cornmeal, this is a traditional breakfast food. Can be eaten with add-ins like raisins, eggs, syrup, or milk.
Source: Taste of Home
Oysters Rockefeller: Oysters baked in their shells with herbs, breadcrumbs, and lots of butter. First made in 1899 at Antoine's restaurant in New Orleans.
Red Beans and Rice: Red beans slowly cooked with smoked ham, onions, celery, bell peppers, and spices. Served over rice.
King Cake: A ring of brioche dough (usually braided) that is streaked with cinnamon topped with green, gold, and purple sugar. Traditionally eaten for Mardi Gras.
Source: The New York Times