Louisiana Word Search

ARMSTRONG – Louis Armstrong, nicknamed “Satchmo,” was a groundbreaking New Orleans jazz trumpeter and singer. His innovative improvisations, gravelly voice, and charismatic performances revolutionized jazz and influenced music worldwide.

BAYOU – A slow-moving, marshy waterway common in Louisiana’s lowlands. These shallow streams connect swamps, lakes, and rivers, creating unique ecosystems essential to the state’s geography and culture.

BEIGNET – A square-shaped French pastry covered in powdered sugar, deep-fried until golden and puffy. Café Du Monde in New Orleans made these delicious treats famous, serving them with chicory coffee.

BOUDIN – A spicy Cajun pork sausage mixed with rice, vegetables, and seasonings. This traditional Louisiana delicacy reflects the state’s French and Acadian culinary heritage, often enjoyed at local meat markets.

BOURBON – Famous street in New Orleans’ French Quarter known for lively nightlife, jazz clubs, bars, and restaurants. Bourbon Street epitomizes the city’s vibrant entertainment culture and historic charm.

CAJUN – Descendants of French-speaking Acadian exiles from Canada who settled in Louisiana. Cajun culture encompasses distinctive music, spicy cuisine, and French dialect influencing the state’s identity significantly.

CAPOTE – Truman Capote, born in New Orleans, was an acclaimed American author known for “Breakfast at Tiffany’s” and “In Cold Blood.” His literary style blended Southern Gothic with journalistic precision.

CRAWFISH – Freshwater crustaceans resembling small lobsters, essential to Louisiana cuisine and culture. Also called crayfish or mudbugs, they’re featured in boils, étouffée, and other traditional dishes.

CREOLE – People of mixed French, Spanish, African, and Native American heritage in Louisiana. Creole culture represents a unique blend of languages, cuisine, music, and traditions distinct from Cajun.

DELTA – The Mississippi River Delta region where the river meets the Gulf of Mexico. This fertile wetland area is crucial for Louisiana’s ecosystem, economy, and wildlife habitat.

ETOUFFEE – A rich Cajun dish featuring shellfish smothered in a thick, flavorful sauce made with roux, vegetables, and spices. Typically served over rice, crawfish étouffée is particularly popular.

FRENCH – Louisiana’s colonial heritage stems from French rule before becoming American territory. French language, architecture, legal traditions, and culture profoundly shaped the state’s unique character and cuisine.

GUMBO – A thick, hearty stew combining African, French, and Native American influences. Made with roux, okra or filé, seafood or meat, and served over rice, it’s Louisiana’s signature dish.

HOUMA – A city in southeast Louisiana, serving as Terrebonne Parish’s seat. Named after the Native American Houma tribe, it’s a hub for Cajun culture and offshore oil industry.

JAMBALAYA – A one-pot rice dish combining Spanish, French, and West African cooking traditions. Filled with meat, seafood, vegetables, and Creole spices, it’s a beloved Louisiana comfort food.

JAZZ – Revolutionary American music genre born in New Orleans around 1900. Blending African rhythms, blues, ragtime, and European harmonies, jazz profoundly influenced global music culture and heritage.

KING CAKE – A colorful oval pastry eaten during Mardi Gras season from Epiphany through Fat Tuesday. Decorated with purple, green, and gold icing, it contains a hidden baby figurine.

LAFAYETTE – Louisiana’s fourth-largest city, considered the heart of Cajun Country. Known for authentic Cajun and Creole culture, music festivals, and cuisine, Lafayette celebrates Louisiana’s French heritage.

LEVEE – Earthen embankments built along rivers and coastlines to prevent flooding. Louisiana’s extensive levee system protects communities from Mississippi River floods and hurricane storm surges throughout the state.

MARDI GRAS – French for “Fat Tuesday,” this famous carnival celebration occurs before Lenten fasting begins. New Orleans hosts elaborate parades, colorful costumes, masks, and bead-throwing festivities attracting millions.

PELICAN – Louisiana’s official state bird, the brown pelican appears on the state flag and seal. These large waterbirds inhabit coastal areas, diving for fish in Louisiana’s abundant waterways.

PO BOY – A traditional Louisiana submarine sandwich served on French bread. Filled with fried seafood, roast beef, or other ingredients, dressed with lettuce, tomatoes, pickles, and mayonnaise.

PRALINE – A sweet candy made from sugar, cream, butter, and pecans. These creamy confections reflect Louisiana’s French heritage and abundant pecan harvests, sold throughout New Orleans and beyond.

ZYDECO – Energetic music genre originating from Louisiana’s Creole communities, blending blues, rhythm and blues, and Cajun influences. Characterized by accordion, washboard, and fast-paced rhythms for dancing.