414 cajun recipes

Creole seasoning blend with paprika, garlic powder, cayenne, oregano, thyme, onion powder, and black pepper. A versatile Cajun-Creole spice mix for everything from gumbo to grilled fish.

Slow-simmered Creole lentil soup with bell peppers, celery, onion, tomato paste, and a touch of brown sugar. Hearty, plant-based, and full of bayou soul.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Traditional New Orleans cafe au lait made with Luzianne chicory coffee and scalded milk with cream. A warm, velvety Cajun coffee drink that captures the soul of the French Quarter.

Smoky andouille bathed in tangy barbecue sauce spiked with Southern Comfort, slow-simmered for hours until thick and rich for the ultimate party appetizer.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

Fiery hot broiled chicken wings coated in hot sauce, vinegar, and garlic. Just 5 ingredients and 14 minutes under the broiler for crispy, spicy wings. Works on the BBQ too.

Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup's Louisiana cousin. Ready in 30 minutes.

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

A scrumptious dish that is very popular in East Asia.

Cajun-style baked catfish coated in cracker meal and Parmesan with lemon-herb seasoning, baked in rich meunière sauce until flaky. A Southern fish fry without the fryer.

Cajun artichoke salad mashes fresh artichoke hearts with garlic and salt to build a punchy dressing for canned artichoke quarters. A bold marinated salad with lemon, vinegar, and hot sauce.

Cajun dirty rice with ground chicken gizzards, livers, and pork cooked in the holy trinity with Tabasco, cumin, and paprika. Authentic bayou flavor in every forkful.

Cajun shrimp pasta salad loaded with boiled shrimp, hard-boiled eggs, elbow macaroni, black olives, and dill pickles. A crowd-sized cold salad built for potlucks and family reunions.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.