414 cajun recipes

A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Habanero chicken jerktoufee blends Cajun etouffee with Caribbean jerk spices. Chicken breast in a creamy roux-thickened sauce with tasso, habanero, and jalapeno, served over cornbread.

Crawfish aubergine with crispy breaded eggplant topped by crawfish tails in a Parmesan cream sauce spiked with Tabasco. Where Cajun meets Italian on one glorious plate.

Pan-fried catfish fillets topped with a Cajun butter sauce of plump oysters, smoky andouille sausage, mushrooms, and green onions. Louisiana bayou cooking on a plate.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

Sausage and pork jambalaya: authentic Cajun one-pot rice cooked with pork shoulder, smoked sausage, onions, and shallots. The real-deal Louisiana method with a crusty bottom and deeply spiced broth.

Crawfish tails baked in a rich custard of cream, eggs, and Swiss cheese with sautéed vegetables, cognac, and sautérne. A Cajun-French quiche that's pure indulgence.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Easy New Orleans-style okra gumbo with bacon, tomatoes, the holy trinity, and optional shrimp. A quick Cajun stew served over rice without a roux.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Crawfish dip with sauteed trinity, Rotel tomatoes, and cream cheese served cold. A rich, Cajun-style party dip loaded with crawfish tail meat.

Easy red beans and rice with smoked sausage, the Cajun-leaning weeknight skillet. Canned beans and tomatoes plus the holy trinity (onion, bell pepper, garlic) come together in 40 minutes for a one-pot dinner over rice.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.