For getting accustomed to the New Orleans culture lets start with the local cuisine terms. These terms are found in almost all restaurants in New Orleans.

Andouille (ahn doo' e)
A spicy pork sausage used in gumbo, jambalaya or with red beans and rice

Bisque (Bisk)
A thick creamy spicy soup served with crawfish, oysters, or shrimp.

Boudin (boo dan')
Hot, spicy pork mixed with onions, cooked rice, herbs.

Crawfish (craw' fish)
Spicy fresh water shell fish, also known as "mudbugs" from the bayous!

Etouffee' (ay' too fay)
"Smothered" with a dark roux (tomato-based sauce) of seasoned vegetables, poured over rice--usually served with Crawfish

Jambalaya (Jum' ba lie' ya)
Rice based dish with just about everything thrown in! Poultry, tomatoes and cooked rice, ham, shrimp, chicken, celery, onions & and just about every seasoning.

King Cake
Extra-large oval doughnut pastry dusted with colored candied sugar and often filled with cream cheese, apple filling, etc. Delectable!

Calas
Sweet fried rice cakes

Muffuletta (Muf' a lotta)!
Super-large, round, fat sandwich filled with salami-type meats, mozzarella cheese, pickles, and olive salad