8 Cajun Recipes Which Turn Your Kitchen into New Orleans

New Orleans is a city renowned for its vibrant culture, rich history, and most notably, its mouthwatering cuisine. The heart and soul of this culinary tradition lie in Cajun food, a style of cooking that blends French, African, and Spanish influences into a unique and flavorful experience. If you can’t make it to New Orleans, don’t worry—you can bring the essence of this culinary capital into your own kitchen with these eight classic Cajun recipes. Let’s dive into these hearty, spicy, and downright delicious dishes that will have you feeling like you’re right in the Big Easy.

Jambalaya

Jambalaya is the quintessential Cajun dish, a one-pot wonder that’s as flavorful as it is filling. This hearty meal combines rice with sausage (often Andouille), chicken, and shrimp, mixed with a variety of vegetables and spices. The secret to a good jambalaya lies in the careful balance of flavors and the slow simmering process that allows the spices to meld together beautifully.

Ingredients:

• 1 lb Andouille sausage, sliced
• 1 lb chicken breast, diced
• 1 lb shrimp, peeled and deveined
• 2 cups long-grain rice
• 1 can diced tomatoes
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 2 tbsp Cajun seasoning
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the sausage until browned. Remove and set aside.
2. In the same pot, cook the chicken until browned and set aside with the sausage.
3. Add the bell pepper, onion, and celery to the pot, cooking until softened.
4. Stir in the rice and Cajun seasoning, toasting the rice lightly.
5. Add the sausage, chicken, tomatoes, and chicken broth.
6. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the rice is cooked.
7. Add the shrimp in the last 5 minutes of cooking.
8. Season with salt and pepper, then serve hot.

Gumbo

Gumbo is a rich, savory stew that’s a staple of Louisiana cuisine. It typically includes a combination of meat or seafood, such as chicken and sausage or shrimp and crab, all simmered with a roux, vegetables, and Cajun spices. This dish is often served over rice, creating a hearty and comforting meal.

Ingredients:

• 1/2 cup oil
• 1/2 cup flour
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 lb chicken thighs, diced
• 1 lb Andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 6 cups chicken broth
• 1 can diced tomatoes
• 2 tbsp Cajun seasoning
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

1. Make a roux by heating the oil in a large pot, then slowly whisking in the flour. Cook, stirring constantly, until the roux turns a deep brown color.
2. Add the bell pepper, onion, and celery to the roux, cooking until softened.
3. Stir in the chicken and sausage, cooking until browned.
4. Add the diced tomatoes, chicken broth, and Cajun seasoning.
5. Bring to a boil, then reduce heat and simmer for about 45 minutes.
6. Add the shrimp in the last 5 minutes of cooking.
7. Season with salt and pepper.
8. Serve hot over cooked rice.

Crawfish Étouffée

Crawfish Étouffée is a classic Cajun dish that features crawfish smothered in a creamy, spiced roux-based sauce, served over rice. This dish is packed with flavor and offers a comforting, satisfying meal that’s a favorite in Louisiana.

Ingredients:

• 1/2 cup butter
• 1/2 cup flour
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 lb crawfish tails
• 2 cups chicken broth
• 2 tbsp Cajun seasoning
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

1. Make a roux by melting the butter in a large pan, then slowly whisking in the flour. Cook, stirring constantly, until the roux turns a golden brown color.
2. Add the bell pepper, onion, and celery to the roux, cooking until softened.
3. Stir in the crawfish tails, cooking for about 5 minutes.
4. Add the chicken broth and Cajun seasoning, stirring well.
5. Simmer for about 20 minutes, until the sauce thickens.
6. Season with salt and pepper.
7. Serve hot over cooked rice.

Red Beans and Rice

Red Beans and Rice is a simple yet satisfying meal traditionally made on Mondays with leftover ham or sausage. Slow-cooked with red beans, vegetables, and spices, this dish is served over rice and is a staple in Cajun cuisine.

Ingredients:

• 1 lb dried red beans, soaked overnight
• 1 lb Andouille sausage, sliced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 2 tbsp Cajun seasoning
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

1. In a large pot, cook the sausage until browned. Remove and set aside.
2. Add the bell pepper, onion, and celery to the pot, cooking until softened.
3. Stir in the soaked red beans, chicken broth, and Cajun seasoning.
4. Bring to a boil, then reduce heat and simmer for about 2 hours, until the beans are tender.
5. Add the sausage back to the pot in the last 30 minutes of cooking.
6. Season with salt and pepper.
7. Serve hot over cooked rice.

Boudin Sausage

Boudin is a type of Cajun sausage made with pork, rice, and seasonings. It can be enjoyed on its own, grilled or smoked, or used as a filling for other dishes. Making boudin from scratch is a bit of a project, but the flavorful results are well worth the effort.

Ingredients:

• 2 lbs pork shoulder, diced
• 1 lb pork liver, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 4 cups cooked rice
• 2 tbsp Cajun seasoning
• Sausage casings
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the pork shoulder and liver until browned.
2. Add the bell pepper, onion, and celery, cooking until softened.
3. Stir in the cooked rice and Cajun seasoning, mixing well.
4. Season with salt and pepper.
5. Using a sausage stuffer, fill the casings with the pork and rice mixture.
6. Grill or smoke the sausages until cooked through.
7. Serve hot.

Cajun Shrimp and Grits

Cajun Shrimp and Grits is a dish that showcases the best of Cajun cooking. Succulent shrimp are cooked in a spicy, flavorful sauce and served over creamy, buttery grits, creating a perfect blend of textures and flavors.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup grits
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 tbsp Cajun seasoning
• Salt and pepper to taste

Instructions:

1. In a medium pot, bring the chicken broth to a boil.
2. Stir in the grits, reduce heat, and simmer until thickened.
3. Stir in the cheddar cheese and butter, mixing until creamy.
4. In a large pan, cook the bell pepper and onion until softened.
5. Add the shrimp and Cajun seasoning, cooking until the shrimp are pink and cooked through.
6. Season with salt and pepper.
7. Serve the shrimp over the creamy grits.

Po’ Boy Sandwich

The Po’ Boy Sandwich is a traditional Louisiana sandwich typically filled with fried seafood (like shrimp, oysters, or catfish) or roast beef. Dressed with lettuce, tomato, pickles, and a tangy remoulade sauce, it’s all served on a French baguette, creating a delicious and satisfying meal.

Ingredients:

• 1 French baguette
• 1 lb shrimp, oysters, or catfish, fried
• Lettuce, chopped
• Tomato, sliced
• Pickles, sliced
• 1/2 cup mayonnaise
• 2 tbsp mustard
• 1 tbsp lemon juice
• 1 tbsp hot sauce
• Salt and pepper to taste

Instructions:

1. Mix the mayonnaise, mustard, lemon juice, hot sauce, salt, and pepper to make the remoulade sauce.
2. Cut the baguette lengthwise and spread the remoulade sauce on both sides.
3. Fill the baguette with the fried seafood, lettuce, tomato, and pickles.
4. Serve hot.

Beignets

Beignets are deep-fried pastries that are a beloved New Orleans treat. Light, airy, and generously dusted with powdered sugar, they are best enjoyed with a cup of coffee, making them a perfect way to end a Cajun meal.

Ingredients:

• 1 cup warm water
• 1/4 cup sugar
• 1 envelope active dry yeast
• 2 eggs
• 1/2 cup milk
• 1 tsp salt
• 4 cups flour
• Oil for frying
• Powdered sugar

Instructions:

1. In a large bowl, mix the warm water, sugar, and yeast. Let it sit for about 10 minutes, until it’s frothy.
2. Add the eggs, milk, and salt, mixing well.
3. Gradually add the flour, mixing until a dough forms.
4. Cover the bowl with a towel and let the dough rise for about 1 hour.
5. Roll out the dough on a floured surface and cut into squares.
6. Heat the oil in a deep fryer or large pot.
7. Fry the dough squares until golden brown.
8. Drain on paper towels and dust generously with powdered sugar.
9. Serve hot.