And now to explain what the names are listed on the original post
1. Crawfish:
Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as baybugs, crabfish, craws, crawfish, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, mudbugs, rock lobsters, signal crawfish, or yabbies.
2. Boudin: What Is Boudin?
Boudin (pronounced "BOO-dan," at least in Cajun country) is a cooked sausage made from pork meat and rice, plus various vegetables and seasonings, all stuffed in a natural pork casing.
Traditional boudin features pork liver and/or pork heart along with scraps of pork meat from just about any part of the hog. The meat is first simmered, and then drained and ground up. The ground meat is heavily seasoned and combined with vegetables such as onions, celery and bell peppers, plus cooked rice, to produce the filling, which just happens to be, essentially, a dish known as pork dirty rice.
The next step is to take the cooked dirty rice and stuff it into a natural pork sausage casing (made from pig's intestine), then twist it into links and cook it, either by steaming, simmering, smoking or grilling.
3,4,5. Alligator, Deer and Shrimp should be self explanatory
6. Cornbread Duh!
Ingredients
1 tablespoon real butter
¼ cup finely chopped seeded jalapeños
¼ cup finely chopped red bell pepper
¼ cup fresh or thawed frozen corn kernels
¾ cup sugar ( you can use dietary substitutes )
½ cup milk
1 ¾ cups all-purpose flour
1 ¼ cups medium-grind cornmeal
1 tablespoon baking powder
1 ½ teaspoons kosher salt
4 large eggs (lightly beaten)
7. Hog Head Cheese:
Head cheese (Dutch: hoofdkaas) or brawn is a cold cut terrine or meat jelly that originated in Europe[where?]. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
8. Collard Greens:
Collards are vegetables that have large green leaves and tough stems, which are removed before eating. The leafy parts that we eat are called "collard greens." They're closely related to cabbage, kale, and mustard greens and are prepared in similar ways.
9. Mustard Greens:
Mustard greens are peppery-tasting greens that come from the mustard plant (Brassica juncea L.) (1Trusted Source).
Also known as brown mustard, vegetable mustard, Indian mustard, and Chinese mustard, mustard greens are members of the Brassica genus of vegetables. This genus also includes kale, collard greens, broccoli, and cauliflower (2, 3Trusted Source).
There are several varieties, which are usually green and have a strong bitter, spicy flavor.
To make them more palatable, these leafy greens are typically enjoyed boiled, steamed, stir-fried, or even pickled.
10. Chitterlings:
Chitterlings, sometimes spelled chitlins or chittlins, are the small intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage. Intestine from other animals, such as beef, lamb, and goat is also used for making chitterling.
To be continued..........
