414 cajun recipes

Jeff's gumbo seasoning blends paprika, garlic and onion powder, cayenne, oregano, and thyme into a smoky, peppery Cajun-style spice mix. Stir it into gumbo, jambalaya, or any pot that needs Louisiana heat.

Crawfish enchiladas from Gabrielle's restaurant, rolled in corn tortillas with a creamy cheddar-chili sauce and melted Monterey Jack. Where Cajun crawfish meets Tex-Mex soul.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Cajun cooking legend Justin Wilson's tuna salad kicks it up with hot sauce, dill relish, and mustard stirred into chopped hard-boiled eggs and mayo. Ready in 10 minutes flat, this spicy Southern spin on canned tuna is anything but boring.

Les oreilles de cochon are Cajun pig's ear pastries, fried thin dough drizzled with cane syrup. A Louisiana French Acadian holiday tradition served warm. Crisp, sweet, irregular shape.

Cajun pork-oyster pie with ground beef, ground pork, fresh oysters, and a dark roux in a double-crust pie shell. A Louisiana savory meat pie with the holy trinity and a kick of cayenne.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Crustless crawfish quiche made with Bisquick, cheddar cheese, and sauteed crawfish tails with garlic and celery. A no-fuss, one-dish Cajun brunch or dinner in about an hour.

Crawfish etouffee the easy way: the Cajun holy trinity simmered with crawfish tails, cream of mushroom soup, and tomatoes with green chiles, then ladled over rice. A weeknight shortcut to Louisiana comfort, no roux required.

New Orleans-style red beans and rice slow-simmered with salt pork, the holy trinity, hot sauce, and Worcestershire. A Cajun Monday tradition from dried beans.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Beer-battered fried oysters served in their shells over spinach chiffonade with mango remoulade. A tropical Cajun-Creole appetizer that turns heads at any cocktail party.

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.

Louisiana compound butter with hot sauce, garlic, and fresh cilantro. Four ingredients, ten minutes. Melts over grilled fish, steaks, corn, or shrimp for instant Cajun flavor.

Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.

Pirates pies are deep-fried meat hand pies stuffed with seasoned ground beef, rice, bell pepper, and ketchup in a homemade dough. A Cajun festival favorite with crispy golden crust.