10 Cajun Recipes That’ll Turn Your Kitchen into New Orleans

If you’ve ever longed for the vibrant flavors of New Orleans cuisine, you’re in for a treat! Cajun cooking is a celebration of bold spices, fresh ingredients, and rich cultural heritage. Transport yourself to the heart of Louisiana with these 10 tantalizing Cajun recipes that will surely turn your kitchen into a bustling French Quarter eatery.

1. Classic Shrimp Etouffee

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound fresh shrimp, peeled and deveined
• 2 cups chicken broth
• 1 can diced tomatoes
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• Cooked rice, for serving
• Chopped green onions, for garnish

Instructions:

1. In a large pot, make a roux by whisking together the oil and flour over medium heat until it turns a rich brown color.
2. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are tender.
3. Stir in the shrimp, chicken broth, diced tomatoes, and Cajun seasoning. Simmer for 15-20 minutes.
4. Season with salt and pepper to taste. Serve over hot cooked rice and garnish with chopped green onions.

2. Authentic Chicken and Sausage Gumbo

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, cut into chunks
• 6 cups chicken broth
• 1 can diced tomatoes
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• Cooked white rice, for serving
• Chopped fresh parsley, for garnish

Instructions:

1. In a large pot, make a roux by whisking together the oil and flour over medium heat until it turns a dark caramel color.
2. Add the onion, bell pepper, celery, and garlic. Cook until softened.
3. Add the sausage and chicken, cooking until browned.
4. Pour in the chicken broth, diced tomatoes, bay leaves, and Cajun seasoning. Simmer for 1 to 1.5 hours, stirring occasionally.
5. Season with salt and pepper to taste. Serve over hot cooked white rice, garnished with chopped parsley.

3. Spicy Jambalaya with Shrimp and Sausage

Ingredients:

• 1/4 cup vegetable oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound fresh shrimp, peeled and deveined
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 cup long-grain white rice
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a large skillet, heat the oil over medium heat. Add the onion, bell pepper, celery, and garlic. Cook until softened.
2. Add the sausage and cook until browned.
3. Stir in the shrimp, diced tomatoes, chicken broth, rice, and Cajun seasoning. Bring to a boil.
4. Reduce heat, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
5. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

4. Creole Crawfish Étouffée

Ingredients:

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound crawfish tails, peeled
• 2 cups seafood stock
• 1 can diced tomatoes
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• Cooked white rice, for serving
• Chopped fresh parsley, for garnish

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the flour, stirring constantly to make a roux. Cook until the roux is a deep golden brown.
2. Add the onion, bell pepper, celery, and garlic. Cook until vegetables are tender.
3. Stir in the crawfish tails, seafood stock, diced tomatoes, and Cajun seasoning. Simmer for 20-25 minutes.
4. Season with salt and pepper to taste. Serve over hot cooked white rice, garnished with chopped parsley.

5. Cajun Blackened Catfish

Ingredients:

• 4 catfish fillets
• 1/4 cup butter, melted
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon thyme
• 1 tablespoon oregano
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat a cast-iron skillet over high heat until smoking.
2. In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and pepper.
3. Brush each catfish fillet with melted butter, then coat generously with the spice mixture.
4. Carefully place fillets in the hot skillet and cook for 2-3 minutes per side, or until blackened and cooked through.
5. Serve hot with lemon wedges for squeezing.

6. Cajun Dirty Rice

Ingredients:

• 1 pound ground beef
• 1/2 pound chicken livers, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups cooked white rice
• 1 cup chicken broth
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• Chopped green onions, for garnish

Instructions:

1. In a large skillet, brown the ground beef and chicken livers over medium-high heat.
2. Add the onion, bell pepper, celery, and garlic. Cook until vegetables are tender.
3. Stir in the cooked rice, chicken broth, and Cajun seasoning. Cook for 10-15 minutes, stirring occasionally.
4. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

7. Cajun Corn Maque Choux

Ingredients:

• 4 cups fresh corn kernels
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup butter
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic. Cook until softened.
2. Stir in the corn kernels, heavy cream, sugar, paprika, cayenne pepper, salt, and pepper. Cook for 10-15 minutes, stirring occasionally.
3. Adjust seasoning to taste. Garnish with chopped parsley before serving.

8. Cajun Shrimp and Grits

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1/2 pound andouille sausage, sliced
• 4 cups chicken broth
• 1 cup stone-ground grits
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup butter
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• Chopped green onions, for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Slowly whisk in the grits, stirring constantly.
2. Reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally.
3. In a skillet, cook the sausage until browned. Add the shrimp and cook until pink.
4. In another skillet, melt the butter over medium heat. Add the onion, bell pepper, and garlic. Cook until softened.
5. Stir in the cooked shrimp and sausage, heavy cream, Cajun seasoning, salt, and pepper.
6. Serve the shrimp and sausage mixture over a bed of creamy grits. Garnish with chopped green onions.

9. Cajun Red Beans and Rice

Ingredients:

• 1 pound dried red beans, soaked overnight
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 6 cups chicken broth
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• Cooked white rice, for serving
• Chopped fresh parsley, for garnish

Instructions:

1. In a large pot, combine the soaked red beans, onion, bell pepper, celery, garlic, sausage, chicken broth, bay leaves, and Cajun seasoning.
2. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beans are tender.
3. Mash some of the beans against the side of the pot to thicken the mixture.
4. Season with salt and pepper to taste. Serve over hot cooked white rice, garnished with chopped parsley.

10. Beignets with Powdered Sugar

Ingredients:

• 1 cup lukewarm water
• 1/4 cup granulated sugar
• 1 packet active dry yeast
• 1 egg, beaten
• 1/2 cup evaporated milk
• 4 cups all-purpose flour
• 1/4 cup butter, melted
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions:

1. In a large bowl, dissolve the granulated sugar and yeast in the lukewarm water. Let sit for 5 minutes.
2. Add the beaten egg, evaporated milk, and half of the flour. Stir until smooth.
3. Gradually add the remaining flour and melted butter, mixing until a sticky dough forms.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
5. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into squares or circles.
6. In a deep skillet or fryer, heat vegetable oil to 370°F (188°C).
7. Fry the beignets in batches until golden brown, flipping once. Drain on paper towels.
8. Dust generously with powdered sugar before serving warm.

Get ready to jazz up your kitchen and delight your taste buds with these 10 Cajun recipes straight from the heart of New Orleans. Whether you’re craving seafood gumbo, spicy jambalaya, or indulgent beignets, there’s something here to satisfy every Cajun craving. Let the good times roll!