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Expand? | Letters | Answer | Clue | |||||
99% | 7 | Exact Match! | ||||||
noun • a charred substance • a human female employed to do housework • any of several small trout-like fish of the genus Salvelinus verb • burn to charcoal • burn slightly and superficially so as to affect color | ||||||||
37% | 4 | Vegetable in Cajun cuisine | ||||||
noun • long green edible beaked pods of the okra plant • tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus • long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews | ||||||||
37% | 7 | Cajun cuisine catch | ||||||
noun • tiny lobster-like crustaceans usually boiled briefly • small freshwater decapod crustacean that resembles a lobster | ||||||||
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Clue Last Found In...
Source | #Number | Answer |
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New York Times01 Jun 2003 | Across 25 | |
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1 | Cajun cuisine vegetable
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25 Apr 2011 | New York Times / 25 Apr 2011 |
2 | Crustacean in Cajun cuisine
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4 | Popular in Cajun cuisine | |
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6 | The city is known for its delicious Cajun and Creole cuisine | |
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29 Mar 2009 | New York Times / 29 Mar 2009 |