Amchoor - Sour, unripe mangoes that are dried and sold in slices and powder. Anchoiade - A dip made of pureed anchovies mixed with garlic and olive oil. Raw vegetables and bread are served with this dip. Andouille - A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking.
Andouille sausage is used regularly in Creole cooking, but it is popular in French cooking as well.
The Creole version of this sausage is much spicier than those made in France. Angelica - Licorice flavored stalks from these plants are candied and used primarily in pastry making. Angelica is also used to flavor liqueurs. Anna potatoes - The name for a potato pancake made of thin slices of potato which are assembled in concentric circles and cooked with liberal amounts of butter. The cake is then baked until crisp and golden brown.