Words such as andouille and expressions such as laissez les bon temps rouler ("let the good times roll" in English) are common in the Cajun dialect. However, while many English speakers recognize some of these terms and expressions, they do not always know what speakers of the dialect are saying.
Although most Cajuns speak English, their dialect continues to include many French influences. This is evident in Cajun words such as lagniappe, which means "a little something extra," and is often used to refer to a second scoop of ice cream. It is recognized as a linguistic manifestation of the hospitality characteristic of the Cajun culture.
The aforementioned term andouille is a spicy type of sausage added to gumbo and other Cajun cuisine, while boudin is a spicy pork dish including rice, herbs and onions. Another culinary term is beignet, which refers to a doughnut-style pastry that is sprinkled with powdered sugar and served with cafe au lait. Couche-couche is a common Cajun breakfast dish made with fried cornmeal topped with cane syrup or milk.
Cajun terms also extend to social life, such as fais do-do, which is the name for a party where traditional Cajun dancing occurs. The famous expression laissez les bon temps rouler, or "let the good times roll," is associated with New Orleans, but it is an expression used by the Cajun people who preferred living in rural bayou country to the city.