10+ Cajun Recipes You’ll Love to Try Tonight

Cajun recipes bring Louisiana’s bold flavors right to your kitchen. You get dishes loaded with spices and deep, comforting tastes.

These recipes usually use simple, everyday ingredients. Somehow, they turn them into meals that feel both classic and a little adventurous.

Cooking Cajun food at home is easier than you might think, and it’s a fun way to taste a unique culture. Whether you’re into seafood, meat, or even just vegetables, there’s a Cajun recipe you’ll want to try. Making these dishes is a great excuse to play with new flavors and traditions.

Ingredients:

• Cajun seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano)
• Bell peppers
• Onions
• Celery
• Garlic
• Chicken, sausage, shrimp, or other protein
• Rice or flour (depending on the dish)

Cooking Instructions:

1. Cut your protein into bite-sized pieces.
2. Chop bell peppers, onions, celery, and garlic.
3. Heat oil in a pan over medium heat (around 350°F / 175°C).
4. Brown the protein, then set it aside.
5. Cook the chopped vegetables in the same pan until soft.
6. Stir in Cajun seasoning.
7. Add the protein back and mix everything well.
8. Heat through.
9. Serve with rice or bread—whatever fits the dish.

1) Shrimp and Okra Gumbo

Shrimp and okra gumbo is a classic, packed with flavor. Start by seasoning shrimp with salt, pepper, and a dash of cayenne.

Cook okra in oil until it softens—this step really gives gumbo its signature texture. Add Cajun spices, thyme, and maybe a hit of hot sauce.

Bring it all to a boil, then turn the heat down and let it simmer. Toss in the shrimp and cook until they’re just right.

You can swap in smothered okra instead of a classic roux if you want something a little lighter. Still, you’ll keep that deep Cajun flavor. Check out this shrimp and okra gumbo recipe for more details.

Ingredients:

• Shrimp
• Okra
• Salt
• Pepper
• Cayenne pepper
• Oil
• Cajun seasoning
• Hot pepper sauce
• Dried thyme
• Water

Cooking Instructions:

1. Season shrimp with salt, pepper, and cayenne.
2. Heat oil in a large pot over medium.
3. Sauté okra for about 30 minutes until it’s soft.
4. Add Cajun seasoning, thyme, hot sauce, and water.
5. Bring to a boil, then lower to a simmer.
6. Add shrimp, cook 15-20 minutes until pink and cooked through.

2) Cajun Chicken and Sausage Jambalaya

Cajun chicken and sausage jambalaya is surprisingly easy and so satisfying. Use chicken thighs and smoked sausage for deep, rich flavor.

It’s a one-pot meal, which I love for the easy cleanup. You’ll add chopped bell peppers, celery, and onions for that classic Cajun base.

Rice and chicken stock round it out into a filling dinner. Cajun seasoning brings a spicy kick, but it’s not overpowering.

Ingredients

• 1 lb boneless chicken thighs, cut up
• 1 lb smoked sausage, sliced
• 1 medium green bell pepper, chopped
• 1 rib celery, chopped
• 1 medium onion, chopped
• 3 cups chicken stock
• 2 cups long-grain rice
• 2 tbsp Cajun seasoning
• 1 bay leaf
• 2 tbsp cooking oil

Cooking Instructions

1. Heat oil in a big pot over medium-high.
2. Brown the chicken, then pull it out and set aside.
3. Brown sausage slices in the same pot.
4. Add bell pepper, celery, and onion, cooking until they’re soft.
5. Stir in Cajun seasoning and bay leaf.
6. Return chicken to the pot, then add rice and chicken stock.
7. Bring to a boil, then lower heat to simmer.
8. Cover and cook 25-30 minutes until rice is tender.
9. Take out bay leaf and fluff the rice.

3) Étouffée with Crawfish

Crawfish étouffée is a must if you’re into rich, saucy meals. It’s all about tender crawfish tails in a buttery, spiced sauce.

Serve it over warm rice and you’ve got comfort food, Cajun-style. First, cook onions, bell peppers, and celery until they’re soft.

Add garlic and spices, then make a roux with butter and flour to thicken everything. That roux gives the dish a smooth, silky feel.

You can turn up or down the heat as you like. If crawfish are hard to find, shrimp works just fine. It cooks up pretty quickly, so it’s good for busy nights.

Ingredients

• 1 lb crawfish tails
• ½ cup butter
• ½ cup flour
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cups seafood stock
• 1 tsp Cajun seasoning
• Salt and pepper
• Cooked white rice

Cooking Instructions

1. Melt butter in a large skillet over medium.
2. Add onion, bell pepper, and celery; cook until tender.
3. Toss in garlic, cook for another minute.
4. Whisk in flour for the roux; cook until just browned.
5. Gradually add seafood stock, stirring the whole time.
6. Add Cajun seasoning, salt, and pepper.
7. Simmer until thickened.
8. Add crawfish tails, cook 5 minutes.
9. Serve hot over rice.

Find more tips in this Crawfish Etouffee Recipe.

4) Backbone Stew

Backbone Stew uses pork backbone pieces for a hearty, old-school Cajun meal. You make a dark roux first, which brings a deep color and flavor.

Add onions, celery, and bell peppers—the “Trinity” of Cajun cooking. Cook the pork backbone low and slow in this mix until the meat is falling-off-the-bone tender.

The stew turns out thick and super comforting. It’s especially good with rice or just some crusty bread.

Ingredients:

• 6-8 pork backbone pieces (about 1.25 inches thick)
• 2 large onions, diced
• 2 large bell peppers, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 cup dark roux
• 8 cups pork or chicken stock

Cooking Instructions:

1. Heat oil and make a dark roux by cooking flour until brown.
2. Add onions, celery, bell peppers, and garlic; cook until soft.
3. Brown pork backbone pieces in the pot.
4. Pour in stock and add roux, stirring well.
5. Simmer on low for 2-3 hours until pork is tender.
6. Serve hot with rice or bread.

5) Peggy’s Skillet Fried Chicken

Peggy’s Skillet Fried Chicken is a homey Cajun favorite. You’ll use paprika, garlic powder, and Cajun seasoning for a punchy flavor.

Fry the chicken in a shallow pan so it gets crispy on the outside and stays juicy inside. The hot sauce in the marinade gives a gentle kick.

This recipe is great for learning the basics of frying. It’s a solid pick for family dinners or a casual night in.

Ingredients

• Chicken pieces (thighs, drumsticks, or breasts)
• 4 tbsp Cajun seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper
• Hot sauce (optional)
• Flour for coating
• Oil for frying

Cooking Instructions

1. Mix salt, pepper, garlic powder, onion powder, paprika, Cajun seasoning, and hot sauce.
2. Coat chicken in the spice mix, then dredge in flour.
3. Heat oil in a shallow pan over medium (about 350°F / 175°C).
4. Fry chicken 10-15 minutes per side until golden and cooked through.
5. Drain on paper towels.

Check out Peggy’s Skillet Fried Chicken recipe here.

6) Cajun Cabbage Skillet

The Cajun Cabbage Skillet is a go-to for busy nights. You get a little heat from andouille sausage and a ton of flavor.

Cook cabbage and sausage all in one pan—less mess, more flavor. The spices give it that unmistakable Cajun vibe.

Serve it with rice or cornbread to soak up the juices. It’s a simple, bold dish that doesn’t take much effort.

Ingredients

• 1 small head of cabbage, chopped
• 12 oz spicy andouille sausage, sliced
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/2 tsp onion powder
• Salt and pepper

Cooking Instructions

1. Melt butter in a big skillet over medium.
2. Brown the sausage slices.
3. Add chopped cabbage and stir.
4. Sprinkle in paprika, chili powder, cayenne, onion powder, salt, and pepper.
5. Cook about 10 minutes, stirring occasionally, until cabbage is tender.
6. Serve warm with rice or cornbread.

You can find the full recipe at Cajun Cabbage Skillet Recipe.

7) Louisiana-Style Red Beans and Rice

Louisiana-style red beans and rice is a real classic. You cook red beans slow and low until they’re creamy.

Andouille sausage brings in a smoky flavor. Bay leaves and Cajun seasoning add warmth and depth.

You’ll use onions, bell peppers, and celery—yep, the Cajun “trinity.” This one’s filling and actually gets better if you make it ahead.

It’s a budget-friendly weeknight hero. If you want the nitty-gritty details, check out this red beans and rice recipe.

Ingredients

• 1 pound dried red beans
• 1 pound andouille sausage, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon Cajun seasoning
• 4 cups water or broth
• Salt and pepper to taste
• Cooked white rice

Cooking Instructions

1. Rinse the beans and soak them overnight, or do a quick soak if you’re impatient.

2. Brown the sausage in a big pot, then take it out and set it aside.

3. Sauté the onion, bell pepper, celery, and garlic in the same pot.

4. Toss in the beans, sausage, bay leaves, Cajun seasoning, and water or broth.

5. Bring everything to a boil.

6. Cover and simmer for about 2 hours, until the beans are nice and soft.

7. Add salt and pepper to taste.

8. Fish out the bay leaves.

9. Serve hot over a pile of white rice.

8) Cajun Crawtator Casserole

If you crave creamy, crunchy, and spicy all in one bite, this casserole is calling your name. It’s got smashed Yukon Gold potatoes, crawfish, and Cajun seasoning, all topped off with Zapp’s potato chips for that can’t-miss crunch.

Making this is a breeze, honestly. The potatoes get creamy thanks to a little Greek yogurt, and the herbs give it a fresh pop. Crawfish brings that unmistakable Louisiana vibe.

Some folks like to toss in onions, bell peppers, or celery for extra oomph. Personally, I think it’s a great way to get a real Cajun taste right at your own table.

Ingredients

• Yukon Gold potatoes
• Crawfish tails
• Cajun seasoning
• Greek yogurt
• Fresh herbs (like parsley)
• Zapp’s potato chips

Cooking Instructions

1. Boil and mash Yukon Gold potatoes with Greek yogurt and Cajun seasoning.

2. Stir in fresh herbs and cooked crawfish tails.

3. Spread the mixture in a casserole dish.

4. Crush Zapp’s potato chips and scatter them over the top.

5. Bake at 350°F (175°C) for about 25-30 minutes, until it’s bubbly and crisp.

Learn more about this flavor-packed casserole here.

9) Cajun Brisket

Cajun brisket is such a cozy twist on classic slow-cooked beef. You get a spicy, smoky kick from the Cajun spices. Pair it with rice or roasted veggies if you want to keep it simple.

To make it, season the brisket with paprika, garlic powder, onion powder, and cayenne. Then slow-cook or smoke it until it’s fall-apart tender. Adding onions, garlic, and maybe tomatoes just makes everything richer.

Oven or smoker—either works. Cooking low and slow at about 250°F (120°C) for several hours does the trick.

Ingredients

• 4 to 4½ pounds flat-cut beef brisket
• 2 tablespoons brown sugar
• 2 tablespoons coarse salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup crushed tomatoes (optional)

Cooking Instructions

1. Preheat your oven or smoker to 250°F (120°C).

2. Mix up the spices, sugar, and salt, then rub that all over the brisket.

3. Put the brisket in a baking pan or smoker tray.

4. Add the sliced onions, garlic, and tomatoes on top.

5. Cover the pan with foil or close your smoker.

6. Cook for 5 to 7 hours, checking now and then to keep it moist.

7. Let it rest before slicing against the grain.

8. Serve it warm and enjoy.

For more details, check out Ree Drummond’s Cajun Brisket.

10) Po’boy Sandwich with Remoulade Sauce

For a killer Cajun Po’boy, you can use fried or grilled shrimp. Season them with Cajun spices, then pile them into a soft French baguette. Lettuce, tomato, and pickles give it that crisp, fresh bite.

The real star is the remoulade sauce. This creamy mix of mayo, mustard, garlic, lemon juice, and spices brings a zesty punch. It’s what ties the whole sandwich together.

I like this one for lunch or dinner—it’s quick to make but packs huge Cajun flavor.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp Cajun seasoning
• 1 French baguette or hoagie roll
• Lettuce leaves
• 1 tomato, sliced
• Pickles, sliced
• For remoulade sauce: ½ cup mayonnaise, 1 tbsp mustard, 1 garlic clove (minced), 1 tsp lemon juice, ½ tsp paprika, pinch of cayenne pepper

Cooking Instructions

1. Sprinkle Cajun seasoning over the shrimp.

2. Toss the shrimp around so they get coated evenly.

3. Fry or grill the shrimp.

4. Give them about 3-4 minutes on each side, or just until they’re cooked through.

5. Grab a bowl and mix up all the remoulade sauce ingredients.

6. Slice open the baguette.

7. Spread the remoulade on both sides—don’t be shy with it.

8. Pile on the shrimp, lettuce, tomato, and pickles.

9. That’s it. Serve right away, while it’s still fresh.

If you want some extra pointers, check out this shrimp po’boy recipe with remoulade sauce.