41 Best Cajun and Creole Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cajun Beef Stew

Cajun Beef Stew Slow Cooker Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT480M · Total: PT530M · Yield: [‘8’]

Chunks of tender beef and potatoes, flavorful tomatoes and aromatic peppers and onions slow cooked in a zesty Cajun broth.

Ingredients

• ¼ cup Caribbean jerk marinade
• 1 ½ pounds beef stew meat
• 4-6 medium red potatoes (cut into chunks)
• ⅓ cup flour
• 1-2 tablespoons or 2 Tbsp Cajun seasoning (depends on how spicy you like it)
• 1 14.5 oz can diced tomatoes (undrained)
• 1 cup onions (chopped)
• 3 cups bell peppers in a variety of colors (chopped )

Instructions

1. Put beef in a resealable plastic bag or a dish; coat well with marinade. Let marinate for at least 30 minutes in the fridge. I let mine marinate overnight.
2. Spray inside of slow cooker with cooking spray. Place potatoes inside.
3. Mix flour and Cajun seasoning together in a small bowl. Toss with the beef and marinade mixture, coating well. Pour over potatoes in slow cooker.
4. Pour undrained cut tomatoes over the beef.
5. Cook on low setting for 7-8 hours or until beef is tender.
6. Add fresh cut onions and peppers.
7. Mix ingredients together and continue cooking on low for about an hour to let flavors mingle and veggies tenderize.

2. Blackened Chicken Sandwich

Cajun Blackened Chicken Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Enjoy the flavors of Cajun cuisine in the comforts of your home with this blackened chicken sandwich. Juicy, seasoned chicken breast gets cooked until beautifully blackened and then tucked into a chewy ciabatta bun. It’s a simple dish that’s big on flavor!

Ingredients

• 4 tablespoons paprika powder
• 2 teaspoons onion powder
• 2 teaspoons curry powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• ¾ teaspoon salt
• ½ teaspoon pepper
• ¼ cup butter (melted)
• 2 chicken breasts (sliced horizontally into 2 fillets each)
• 2 tablespoons canola oil (for frying)
• 4 ciabatta rolls
• spicy mayo (or any sauce you like)
• iceberg lettuce (or green leaf lettuce)
• red onion slices

Instructions

1. Mix all spices in a bowl. Spread them out on a plate.
2. Heat a non-stick skillet to medium-high. Place the melted butter in a bowl. Dip each chicken fillet in the butter.
3. Coat the chicken breasts with the spices by pressing them into the spice mixture on both sides.
4. Heat 2 tablespoons of canola oil in the pan. Carefully place the chicken fillets in the skillet and fry until fully cooked and blackened on both sides (about 3 to 5 minutes per side). The internal temperature should reach 165°F.
5. Slice the chicken into strips on a cutting board.
6. Add the strips to the ciabatta buns along with the mayo, lettuce and red onion.
7. Serve!

3. Pan Fried Chicken with Cheese Sauce

Creamy Cajun Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This creamy Cajun chicken recipe has juicy, golden pan-fried chicken in a boldly seasoned cream sauce. It’s ready in just 30 minutes for an easy, elegant meal!

Ingredients

• 2 large boneless skinless chicken breasts
• Salt & pepper (to taste)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon + 1 tablespoon Cajun seasoning ((use a no or low salt variety))
• Flour for dredging
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1/4 cup sun-dried tomatoes
• 1/4 cup chicken broth
• 1 cup heavy/whipping cream
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with salt & pepper, garlic powder, and 1/2 teaspoon of the Cajun seasoning. Coat them in flour.
2. Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
3. Add the minced garlic, sun-dried tomatoes, and chicken broth to the pan. Let it bubble for about 30 seconds or so.
4. Reduce the heat to medium and stir in the cream and remaining 1 tablespoon of Cajun seasoning.
5. Add the chicken back into the pan and cook for another 5 minutes or so, until the sauce is thickened a bit and the chicken is cooked through. Sprinkle the parmesan cheese over top (or stir it into the sauce). Season with salt & pepper as needed and serve immediately.

4. Cajun Sausage and Rice Skillet

Cajun Sausage-Rice Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT1H · Yield: 4

Cajun Sausage-Rice Skillet is a one-pot wonder of spicy rice, tomato and veggie-filled sauce, and delicious Andouille Sausage. It’s done just about an hour (faster if you do some meal prep in advance!), making this dish a great go-to for weeknights!

Ingredients

• 1 lb. Andouille sausage
• 2 tbsp. extra virgin olive oil
• 1 cup white rice
• 1 cup chicken stock or broth
• 1/2 cup dry white wine
• 14 oz. canned tomato sauce
• 14 oz. canned, diced, fire-roasted tomatoes, drained
• 1 green bell pepper, chopped
• 1 Vidalia onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 2 tbsp. Creole or Cajun seasoning, (see Recipe Note #1)
• 1 tsp. dried thyme leaves
• 1/4 tsp. salt, or to taste
• 1/4 tsp. freshly ground black pepper, or to taste
• 4 scallions, thinly sliced, for serving
• 1/2 cup Italian parsley, chopped, for serving
• 3 jalapeños, seeded and thinly sliced into half-rings (optional)
• your favorite hot sauce, optional

Instructions

1. Preheat oven to 375°.
2. Add the olive oil to a large skillet over medium high heat. Add the sausage and brown on all sides in a large skillet over medium-high heat. Remove to a plate.
3. Add the onion and garlic to the same skillet (don’t wipe out) and reduce heat to medium. Sauté for 5 minutes. Add the rice; sauté until fragrant and translucent, but not at all brown, about 2 minutes. Turn the heat to high. Add the herbs and spices; sauté for an additional minute.
4. Pour in the wine, stirring well and allowing the liquid to reduce to almost nothing. Add the chicken broth, tomato sauce, green pepper, and diced tomatoes. Sprinkle with salt and pepper; stir to combine (see Recipe Note #2).
5. Cover the skillet and place in the oven. Bake, undisturbed, for 30 minutes. Meanwhile, slice the sausages, cutting on the bias to make oblong coins.
6. After 30 minutes, remove the lid from the skillet and scatter the sausage coins over the top. Cook for an additional 10 minutes (uncovered), or until rice is tender.
7. Remove skillet from the oven and gently fluff the rice with a rice paddle or fork (see Recipe Note #3).
8. Sprinkle liberally with scallions, sliced jalapeños (see Recipe Note #1), and parsley. Serve with a few dashes of your favorite hot sauce.

5. Cajun Chicken and Sausage Pasta

Cajun Chicken and Sausage Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [‘6’]

Cajun chicken and sausage pasta is a simple dish with lots of flavor. Comes together in under 30 minutes and a meal your whole family will love.

Ingredients

• 8 oz Penne pasta
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning (or more if desired)
• 1 ½ lbs chicken (diced)
• 3 smoked sausage links cut into slices
• 1/2 cup onion (diced)
• 1/2 cup red pepper (chopped)
• 1/2 cup green pepper (chopped)
• 3 cloves garlic minced
• 2 ½ cups half and half
• 1 cup parmesan cheese
• Salt and pepper to taste
• Fresh chopped parsley

Instructions

1. Cook pasta according to the package instructions until it’s al dente. Drain and set aside.
2. In a small bowl toss the diced chicken with the Cajun seasoning.
3. Heat olive oil in a large skillet on medium-high heat. Add diced chicken, peppers, and onions.  Cook until chicken is no longer pink about 7-8 minutes.
4. Add in sliced sausage and garlic and cook another 2-3 minutes.
5. Reduce heat to medium-low and add in the half and half. Mix and let it come to a low simmer. Stir in parmesan cheese and mix until combined.
6. Add in the pasta and mix everything together.
7. Garnish with fresh parsley and more parmesan cheese if desired.

6. Red Beans and Rice

Crock Pot Red Beans and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘8’, ‘8 servings’]

Crock Pot Red Beans and Rice makes an easy, hearty dinner recipe.

Ingredients

• 1 ham bone or ham hock
• 1 green bell pepper (chopped)
• 1 medium yellow or white onion (chopped)
• 4 celery stalks (chopped)
• 3 garlic cloves (minced)
• 1 tablespoon Cajun seasoning
• 1 pound dried small red beans (rinsed and picked over)
• 6 cups chicken broth
• 14 ounces Andouille sausage or smoked kielbasa (sliced)
• 1 tablespoon liquid smoke

Instructions

1. Place ingredients except sausage and liquid smoke into a crock pot.
2. Cook on high for 6-8 hours, or until beans are tender.
3. In the last 30 minutes, stir in sausage and liquid smoke.
4. Remove the ham bone or ham hocks.
5. If you want a thicker sauce, smash some of the beans, and stir back into the sauce.
6. Serve over cooked white rice.

7. Creole Coleslaw

Louisiana Creole Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’10’]

Filled with Louisiana spices, this Creole coleslaw adds the perfect crunch to your pulled pork recipes or served on the side.

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons white vinegar
• 1/2 tablespoon Creole or Dijon mustard
• 1/2 teaspoon Creole seasoning
• 2 16- ounce bags coleslaw salad mix
• 1 small onion (sliced)
• 2 green onions (thinly sliced)
• 1 cup shredded carrots

Instructions

1. In a large bowl, combine the mayonnaise, vinegar, Creole mustard, and seasoning.
2. To the dressing, add the coleslaw mix, onions, and carrots. Toss to coat the slaw with the dressing and refrigerate until ready to serve.

8. Cajun Chicken with Vegetables

Cajun Chicken Vegetable Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘4’, ‘4 servings’]

Spicy, flavourful Cajun Chicken along with loads of vegtables is a healthy family-friendly dinner. You need less that 30 minutes(along with preparation) to make this.

Ingredients

• 500 grams Boneless Chicken Breast (cut into small pieces)
• 2 tablespoon Butter
• 1 medium Zucchini (Cut into chunks)
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 2.5 tablespoon Cajun Seasoning ((ref note 1 & 2))
• salt to taste
• 1 teaspoon Fresh Lemon Juice

Instructions

1. Melt butter in a skillet.
2. Add Cajun seasoning to the pan and toss for 10 seconds.
3. Add Boneless Chicken breast cubes to the pan. Toss everything well and cook for 5 minutes.
4. Add in the veggies. Mix everything well and cook for another 2-3 minutes.
5. Season with salt. ( My homemade Cajun seasoning doesn’t have salt in it, if using bottled seasoning skip the salt or adjust as per taste).
6. At the end of the cooking, The chicken should be cooked through and the veggies will still have a crunch to it.
7. Switch off the stove and drizzle lemon juice. Mix everything well.
8. Serve alongside rice.

9. Cajun Shrimp Avocado Tostada

Cajun Shrimp Avocado Tostadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

These crunchy Cajun Shrimp Avocado Tostadas are ready in a flash! A perfect family friendly meal!

Ingredients

• 1 lb med/large shrimp peeled and deveined
• 1 tablespoon Cajun seasoning
• 3 limes
• 1 teaspoon salt
• 3 ripe avocados
• 1 cup diced tomatoes
• 2 teaspoons chopped cilantro
• Corn tortillas
• Cotija cheese
• sour cream

Instructions

1. In a large bowl add shrimp, Cajun seasoning and the juice of 1 lime and toss and set aside.
2. Halve and pit the avocados scoop out the flesh and mash into a bowl. Add in salt, juice of half a lime and cilantro mix well.
3. Heat a large skillet on medium heat add about ¼ to ½ inch of oil in skillet (should be hot enough to bubble and sizzle when tortillas are added) Add tortillas and cook 1-2 minutes on each side until crispy. Remove to a paper towel to drain.
4. In the same skillet remove all remaining oil except 1 tablespoon. Add shrimp and cook 2-4 minutes on each side or until opaque and cooked through. Remove and set aside.
5. Spread the mashed avocado onto the tostadas. Top with shrimp, tomatoes, sour cream, cotija cheese and cilantro. Serve with lime wedges

10. Cajun Deviled Eggs

Cajun Deviled Eggs Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT11M · Total: PT31M · Yield: [’24’, ’24 halves’]

These cajun deviled eggs are a kicked-up appetizer recipe using classic Louisianan ingredients! The creole mustard gives a bite of zip to the creamy filling.

Ingredients

• 12 eggs
• 1 stalk of celery (rinsed)
• 1 green onion (rinsed)
• 4 T. Hellman’s Mayonnaise
• 2 T. Creole Mustard (I used Zatarain’s)
• ¼ t. Slap Ya Mama Cajun Seasoning (white pepper blend is my favorite)
• 1 t. Crystal Hot Sauce

Instructions To hard-boil the eggs:

1. Place all the eggs in a medium potand cover with water. Set over high heat and cook until the water comes to a gentleboil. Boil for 2 minutes, then shut off the heat and cover the hot eggs and starta timer for 11 minutes. Place a colander in the sink to prepare for deshellingthe eggs. As soon as the timer goes off, drain the eggs into the colander.Under warm running water crack the eggs and remove their shell. Place all ofthe boiled eggs into a bowl.

To prep the eggs:

1. Cut each egg in half and remove the yellow yolk to a smallbowl. Place each egg white half on a plate and chill while preparing the filling.

For the deviled egg filling:

1. Finely dice the celery and green onion and add to the bowl of cooked egg yolks. Add all of the remaining ingredients and mash well with a fork until no lumps remain. Taste for seasoning. Chill for 15-30 minutes.
2. Fill each egg half with a generous amount of deviled egg filling. Chill the deviled eggs or serve immediately. Garnish with a sprinkling of additional cajun seasoning if desired.

5.

11. Vegan Cajun Pasta

Vegan Cajun Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This creamy Vegan Cajun Pasta is so filling and flavorful! It uses very simple ingredients, is a breeze to make, and is ready in less than 30 minutes. Yum!

Ingredients

• 12 ounces penne pasta, uncooked ((3 heaping cups or 340g))
• 1 tablespoon olive oil (or vegan butter)
• 1/2 small sweet onion, (diced)
• 8 ounces cremini or white mushrooms, (sliced, (227g))
• 2 small red/yellow bell peppers, (sliced)
• 3 garlic cloves, (minced)
• 1 1/2 tablespoon Cajun seasoning
• 14-15 ounces canned diced tomatoes, ((411g))
• 2 cups plant-based milk (soy, almond, oat, coconut, etc., (473ml))
• 2 tablespoons cornstarch
• 1/2 cup pasta water, ((125ml))
• 2 tablespoons nutritional yeast

Instructions

1. Boil the pasta in a large pot of salted water until the noodles are al dente. (11-12 minutes)
2. As the pasta is cooking, bring a large skillet to medium-high heat. Add the oil then the onions, bell peppers, and mushrooms. Sauté them for 7-8 minutes or until everything has softened.
3. Add in the garlic and Cajun seasoning. Stir as this cooks for 2-3 more minutes until it becomes fragrant.
4. Pour in a little bit of plant milk and use it to deglaze the bottom of the pan by scraping at the bits. Lower the heat to medium and add the remaining plant milk, diced tomatoes, and cornstarch. Stir occasionally as this cooks and thickens for about 10 minutes.
5. Set aside 1/2 cup of pasta water before draining it. Stir the pasta water and nutritional yeast into the sauce. Take the skillet off of the heat and toss the pasta until it’s fully coated. Garnish it with green onions and enjoy!

12. Grilled Corn on the Cob

Cajun Grilled Corn on the Cob is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Once you make this grilled corn on the cob recipe with a Cajun twist, you won’t want to eat it any other way. It’s the best summer side dish and is irresistibly smoky and naturally sweet!

Ingredients

• 4 ears/cobs of corn
• Olive oil (to taste)
• Salt & pepper (to taste)
• Cajun seasoning (to taste)

Instructions

1. Preheat BBQ to high heat.
2. Remove the husks and silk from the corn.
3. Coat each cob with olive oil and then sprinkle the seasoning and salt & pepper on. Note: some Cajun seasoning brands are very salty, so skip salt & pepper if this is the case with what you’re using.
4. Turn the burners that the corn will be on down to medium (we keep the other burners on high to keep the inside of the BBQ really hot, but don’t worry about this if you’ve got a smaller grill/you’re using charcoal etc.).
5. Place the corn on the grill. Grill the corn for about 13-15 minutes total, turning 4-5 times (use tongs to make this easy).
6. Let the corn cool for a few minutes and serve cobs as-is or cut the kernels off the cob (I place cobs in a large bowl and then use a sharp knife).

13. Cajun Prawn Tacos

Cajun Prawn Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 cup pico de gallo or diced tomatoes
• 1 ripe avocado, sliced
• 1/3 cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• Fresh cilantro for serving
• Lime wedges for serving

Instructions

1. 1. Toss shrimp with Cajun seasoning; heat olive oil in a skillet over medium-high heat and cook shrimp 2–3 minutes until pink and opaque.
2. 2. Warm tortillas briefly in a dry skillet or microwave; fill each with a little cabbage, seasoned shrimp, and avocado.
3. 3. Mix sour cream with lime juice and a pinch of salt to make the crema; drizzle over the tacos and top with cilantro.
4. 4. Serve with lime wedges and extra toppings as desired.

14. Grilled Red Snapper with Cajun Seasoning

Grilled Red Snapper is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

This fantastic red snapper recipe packs a flavorful punch and is easy to make on the grill or in a grill pan! It’s the best way to cook snapper fillets.

Ingredients

• 2 red snapper fillets (skin on, 5 to 6 ounces each)
• 1 1/2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• optional to serve – lemon wedges and chopped parsley

Instructions

1. Heat a grill or grill pan to medium-high heat.
2. If fish is frozen, allow it to defrost and come to room temperature. Blot off any excess water with a paper towel.
3. Coat both sides of the fish fillets with olive oil.
4. Mix the paprika, garlic powder, salt, cayenne, onion powder, oregano, thyme, and black pepper together in a bowl.
5. Sprinkle the spice mixture across the fleshy side of the fish fillets.
6. Place the fillets, skin side down, on the grill. Close or cover the grill. Grill for 6 to 8 minutes or until the fish begins releasing some moisture.
7. Flip the fillets and grill for 2 minutes or until the fish is flaky and has reached an internal temperature of 140 degrees F on an instant-read thermometer.
8. Remove the skin and serve it with an optional sprinkle of chopped fresh herbs and a squeeze of either lemon juice or lime juice.

15. Cajun Okra

Cajun Okra is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 lb (450 g) fresh okra, trimmed and sliced
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 1/2 teaspoons Cajun seasoning
• 1 cup diced tomatoes (canned or fresh)
• Salt to taste
• Optional: chopped parsley for garnish

Instructions

1. 1. Heat oil in a skillet over medium heat; add onion and pepper and sauté 3–4 minutes until softened.
2. 2. Add garlic and cook 30 seconds.
3. 3. Stir in okra and Cajun seasoning; cook 6–8 minutes, stirring occasionally, until tender.
4. 4. Add tomatoes; simmer 3–5 minutes to blend flavors; season with salt and garnish with parsley if desired.

16. Cajun Fried Corn

Wingstop Cajun Fried Corn: A Delicious Copycat Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 servings’]

Learn how to recreate the irresistible Wingstop Cajun Fried Corn with this easy-to-follow copycat recipe. Discover the perfect blend of buttery corn and bold Cajun seasoning that will elevate your snacking experience

Ingredients

• ½ Tsp Garlic Powder*
• 1 tsp Onion Powder*
• ½ tsp Paprika*
• ¼ tsp Cayenne powder*
• ¼ tsp Salt
• ¼ tsp Oregano*
• ¼ tsp Ground Pepper*
• Pinch of thyme*
• Vegetable Oil
• 3 Ears of Corn

Instructions Deep Fryer Recipe (Wingstop Original)

1. Prepare the Cajun seasoning by mixing the spices in a small bowl and put it aside.
2. Add enough oil to a deep pot so as to submerge the corn completely. Heat oil on medium heat till the temperature reaches 350-375 degree Fahrenheit.
3. Cut each ear of sweet corn into 4 pieces.
4. Add each piece one by one into the hot oil. Fry in batches.
5. Fry them till they become golden brown in color, approximately 5 minutes. Once fried, move them to a plate with a kitchen towel to drain the excess oil.
6. Then brush each corn cob with melted butter (vegan/non-vegan).
7. Then move them into a bowl and add Cajun seasoning on top. Use hands to coat the seasoning evenly over each corn cob.
8. Now you can dig in! Just make sure they aren’t too hot.

Air Fryer Recipe

1. Prepare the Cajun seasoning by mixing the spices in a small bowl and put it aside.
2. Preheat your air fryer to 400 degrees Fahrenheit (200 degrees Celsius) for a few minutes.
3. Brush each corn cob with melted vegan butter or regular butter. Then, sprinkle the Cajun seasoning generously over the corn. Make sure to coat it evenly.
4. Place the seasoned pieces of corn in the air fryer basket in a single layer. Cook them in the preheated air fryer for about 12-15 minutes.
5. The exact cooking time may vary based on your air fryer model and the size of the corn pieces. Ensure that the corn is crispy and golden brown.
6. Flip halfway through the cooking time.
7. Once the corn is cooked to your desired crispiness, remove it from the air fryer.
8. Let it cool slightly and serve!

17. Cajun Pork Chops

Cajun Smothered Pork Chops (Whole30 & Paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

These Cajun Smothered Pork Chops are bursting with bold flavors! The pork is incredibly tender and perfectly seasoned. The peppers, onions, and sauce add the right amount of kick!

Ingredients

• 4 pork chops (boneless)
• 1/4 cup Cajun seasoning (see note)
• 2 tbsp olive oil
• 1/2 cup white onion (diced)
• 1/2 cup red pepper (sliced)
• 1/2 cup green pepper (sliced)
• 2 tbsp minced garlic
• 1/3 cup coconut aminos (see note)
• 1 cup water
• green onions (to garnish)

Instructions

1. First, season both sides of pork chops liberally with Cajun seasoning.
2. Add olive oil to a large skillet over medium heat. Once oil is heated, place pork chops in skillet.
3. Cook for 5 minutes. Flip and cook another 5 minutes. Remove pork to a plate.
4. Next, add in onions and peppers to the same skillet.
5. Cook for 5 to 6 minutes on low or until vegetables begin to soften.
6. Add pork chops back into skillet. Add minced garlic, coconut aminos and water into skillet.
7. Then, turn heat to medium high and bring mixture to a light boil.
8. Once boiling, reduce heat to low. Simmer for 10 to 15 minutes or until sauce has thickened and pork is cooked through.
9. Finally, remove from heat and garnish with green onions if desired.

18. 15 Bean Soup

Cajun 15 Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT3H10M · Total: PT5M · Yield: 14

Prepared on the stovetop or in an Instant Pot, this rich and hearty Cajun 15 bean soup with andouille sausage is the perfect soup to warm up with this winter. Naturally gluten-free and dairy-free.

Ingredients

• 14 ounces Andouille sausage, sliced
• 1 tablespoon olive oil
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 1 small white onion, diced
• 5 cloves garlic
• 1/2 tablespoon paprika, preferably smoked
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt + more to taste
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper + plus more to taste
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 8 cups chicken broth
• 1 package dry 15 beans
• 1-14.5 ounce can petite diced tomatoes
• 3 bay leaves
• 1 ham hock (optional)

Instructions

1. Heat a large Dutch oven or a heavy-bottomed pot over medium-high heat. Cook the andouille for 5-minutes until browned. Transfer to a bowl and set aside.
2. Add the olive oil and once hot add the celery, bell pepper, and onion and saute for 4-5 minutes. Add the garlic, paprika, oregano, thyme, garlic powder, salt, onion powder, cayenne pepper, black pepper, and white pepper and saute for another minute.
3. Deglaze the pot by adding the chicken broth and scraping up any stuck-on bits with a wooden spoon.
4. Stir in the 15 bean soup mix, diced tomatoes, andouille, and bay leaves. Add ham hock if desired.
5. Bring to a boil then reduce to a simmer and cover with a lid, leaving it slightly ajar. Cook for three hours. Remove bay leave and ham hock, add salt to taste, and serve warm.
6. Set your Instant Pot to the saute feature and allow it to heat for 4-5 minutes. Add the andouille sausage and cook for about 5-minutes until browned. Transfer to a bowl and set aside.
7. Add the olive oil and once hot add the celery, bell pepper, and onion and saute for 4-5 minutes. Add the garlic, paprika, oregano, thyme, garlic powder, salt, onion powder, cayenne pepper, black pepper, and white pepper and saute for another minute.
8. Deglaze the pot by adding the chicken broth and scraping up any stuck-on bits with a wooden spoon.
9. Stir in the 15 bean soup mix, diced tomatoes, andouille, and bay leaves. Add ham hock if desired.
10. Secure the lid on the Instant Pot and set it to high pressure for 50-minutes.
11. After 50-minutes allow to release naturally for 15-minutes prior to doing a quick release.
12. Remove bay leaves and ham hock and add salt to taste. Serve warm.

19. Cajun Crab Cakes

Cajun Crab Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz lump crab meat, picked over for shells
• 1/2 cup breadcrumbs (panko)
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 green onion, finely chopped (or 2 tablespoons parsley)
• 1 tablespoon Cajun seasoning
• 1 tablespoon lemon juice
• 1 egg, lightly beaten
• 2 tablespoons butter or oil for frying

Instructions

1. 1. In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, Dijon, egg, lemon juice, Cajun seasoning, and green onion until just mixed.
2. 2. Divide mixture into 4 portions and shape into patties.
3. 3. Heat butter or oil in a skillet over medium heat; cook crab cakes 3–4 minutes per side until golden and heated through.
4. 4. Serve with lemon wedges and a green salad.

20. Cajun Shrimp with Rice

Cajun Shrimp with Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

This Cajun Shrimp with Rice is a great weeknight meal. It comes together quickly, is really tasty, and is nice and healthy.

Ingredients

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ¾ teaspoon black pepper
• ¾ teaspoon onion powder
• ¾ teaspoon cayenne pepper
• ¾ teaspoon dried oregano leaves
• ¾ teaspoon dried ground thyme
• 1 teaspoon olive oil
• 1 medium zucchini chopped in ½-inch chunks
• 1 tablespoon butter
• 4 green onions chopped
• 2 garlic cloves finely chopped
• 2 teaspoons Cajun seasoning
• 2 cups cooked rice
• 1/2 pound cooked jumbo shrimp (25-21 per pound)
• 1 tablespoon finely chopped fresh parsley

Instructions Mix spices together

1. Mix all spice blend ingredients together, and set aside. Store in a jar with a tight-fitting lid.

Shrimp and rice:

1. Heat oil in a large nonstick skillet over medium-high heat. Once oil is hot, add chopped zucchini and sauté until lightly browned, about 5-7 minutes. Add butter to skillet, and let it melt. Add green onions and garlic, and continue to cook until garlic is fragrant, about 30 seconds. Stir in 2 teaspoons of the Cajun seasonings.
2. Stir in cooked rice, parsley, and shrimp. Cover and cook until thoroughly heated, about 3-5 minutes. Serve hot and enjoy!

21. Cajun Chicken Wings

Baked Cajun Chicken Wings (Dry Rub) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Yield: [‘4’, ‘4 servings’]

Spicy Cajun chicken wings, coated with our favorite dry rub mixture and baked until crispy. Super easy to make, perfect for your next party.

Ingredients

• ¾ teaspoon ground black pepper
• ½ teaspoon ground white pepper
• ½ teaspoon cayenne pepper
• ¾ teaspoon ground cumin
• ¾ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon sweet paprika powder
• 1 ½ teaspoon smoked paprika powder
• 1 ½ teaspoons dried oregano
• ¾ teaspoon dried thyme
• ⅛ teaspoon nutmeg
• 1 ½ teaspoons fine sea salt or Kosher
• 2 lb chicken wings (preferably split, 900 g (Note 3))
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. Coat the rack with cooking spray or brush it lightly with a bit of oil.
2. Cajun dry rub: Mix the spices in a small bowl.¾ teaspoon ground black pepper + ½ teaspoon ground white pepper + ½ teaspoon cayenne pepper + ¾ teaspoon ground cumin + ¾ teaspoon onion powder + 1 ½ teaspoon garlic powder + 1 ½ teaspoon sweet paprika powder + 1 ½ teaspoon smoked paprika powder + 1 ½ teaspoons dried oregano + ¾ teaspoon dried thyme + ⅛ teaspoon nutmeg + 1 ½ teaspoons fine sea salt or Kosher
3. Cut wings at the joint into wingettes and drumettes if they are not already split at the joint.2 lb chicken wings 900 g
4. Dry them well with kitchen towels.
5. Rub: Place wings in a large bowl. Pour the oil on top and coat the meat pieces with it. Sprinkle with the Cajun seasoning and rub well to coat evenly.1 tablespoon olive oil
6. Bake: Arrange the chicken wings on the wire rack and bake for 20 minutes.
7. Flip with tongs and bake for another 20 minutes or until the required internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) is achieved and the wings are crispy.

22. Cajun Chicken Alfredo

Cajun Chicken Alfredo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz fettuccine
• 1 lb chicken breast, cut into strips
• 1 tablespoon Cajun seasoning
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. 1. Cook fettuccine in salted water until al dente; drain and reserve 1/2 cup pasta water.
2. 2. Toss chicken with Cajun seasoning; sauté in a skillet with butter until cooked through, about 5–7 minutes; add garlic and sauté 30 seconds.
3. 3. Stir in heavy cream and simmer 2–3 minutes; add parmesan and a splash of pasta water to loosen sauce.
4. 4. Toss pasta with sauce and chicken; season to taste and serve with extra parmesan if desired.

23. Black-Eyed Pea

Creole Black Eyed Pea Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’]

Savory Creole dish of black eyed peas, tomatoes, onion and bell pepper. Add a little spice to your sides.

Ingredients

• 14 ounces black-eyed peas (can, rinsed)
• 1 tbsp olive oil (extra virgin)
• 1/2 cup onion (finely chopped)
• 1/2 cup bell pepper (finely chopped)
• 1/2 cup celery (finely chopped)
• 1 tsp garlic (minced)
• 14 ounces tomatoes (petitie diced drained, )
• 1/4 cup broth (chicken, beef, or vegetable)
• 1/4 tsp thyme (dried)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp hot sauce
• 1/8 tsp cayenne pepper
• 1/8 tsp allspice
• 1 bay leaf

Instructions

1. Chop onion, celery and bell pepper. Drain and rinse black-eyed peas.
2. Heat olive oil in a pan on medium heat.
3. Add chopped vegetables and cook for 3 minutes,
4. Add garlic and continue to stir for 2 minutes.
5. Add black-eyed peas, drained tomatoes, broth, hot sauce, and spices.
6. Adjust heat to low and cook 10 minutes until heated through.

24. Cajun Potatoes

Cajun Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘6’, ‘6 people’]

Spicy, salty, crispy potatoes that are ultra-creamy within.

Ingredients

• 3 pounds red potatoes (or other waxy potatoes, cut into 1-inch cubes (recipe note #1))
• 1/4 cup olive oil
• 1 tablespoon Cajun seasoning ((recipe note #2))
• cayenne pepper (to taste, optional (recipe note #2))
• kosher salt (to taste)

Instructions

1. Preheat oven to 425˚F.
2. In a large bowl, toss potatoes with olive oil and Cajun seasoning until evenly coated. Spread into a single layer on rimmed baking sheet and cover tightly with foil (recipe note #3). Roast 20 minutes.
3. Remove foil; pour off excess liquid if necessary (recipe note #4). Return to oven and roast 25-30 minutes more until crisp and golden brown, stirring half way through. Transfer to serving platter; season to taste with kosher salt and serve hot.

25. Cajun Ten Bean and Ham Soup

Creamy Ham and Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT180M · Total: PT180M · Yield: [‘8’, ‘8 servings’]

The flavor of this soup improves over time, so feel free to make it ahead.You could, if absolutely necessary, use canned beans for this soup, but you would lose some great flavor and texture.You could add some grated Parmesan cheese to the soup as you serve it, if you like.

Ingredients

• 2 cups mixed dried beans (I used a mix of red, pink, white, lima, black, chick pea, black eyed pea, and heirloom varieties)
• 1 tsp salt
• 2 bay leaves
• 1 leftover hambone (with most of the meat removed, shredded or chopped, and set aside)
• 2 bay leaves
• 10 whole peppercorns
• 1 cup heavy cream
• 2 cups cooked ham (shredded or chopped)
• fresh thyme leaves
• salt and fresh cracked pepper to taste

Instructions

1. Rinse the beans and put them in a large pot. Cover with several inches of cold water, add the salt and bay leaves, and bring to a boil. Boil for 2 minutes, then turn off the heat, cover, and let sit for an hour.
2. Drain the beans, put back in the pot, (along with the bay leaves) and cover with several inches of cold water. Bring the beans to a boil and cook gently until they are just tender. This can take anywhere from 1 to 2+ hours, depending on your beans. Add more water as necessary. Try to retain some texture in the beans, don’t let them get mushy. Drain.
3. Meanwhile, put the ham in a large stock pot and add 10 cups of cold water. Throw in the bay leaves and peppercorns, and bring to a boil. Turn the heat down, cover, and cook for 90 minutes. Check to see that the broth is simmering, not boiling furiously.
4. Strain the broth and discard the solids. Return the broth to a clean pot.
5. Add the cooked and drained beans to the ham broth, along with the cream, the reserved ham, and 3 tablespoons of fresh thyme leaves. Bring up to a simmer, and season with salt and fresh cracked black pepper to taste.
6. Serve hot with extra thyme leaves.

26. Cajun Corn Salad

Cajun Corn Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups corn kernels (fresh or thawed frozen)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/2 cup diced green bell pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon Cajun seasoning
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, combine corn, tomatoes, onion, bell pepper, and cilantro.
2. 2. Whisk olive oil, lime juice, Cajun seasoning, salt, and pepper; toss with the corn mixture until evenly coated.
3. 3. Chill for 20–30 minutes to let flavors meld.
4. 4. Serve as a bright side or as a light main with grilled protein.

27. Dirty Rice

Dirty Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups long-grain white rice
• 3 cups chicken broth or water
• 1/2 lb ground pork or turkey
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning (adjust to taste)
• 2 tablespoons vegetable oil
• Salt to taste
• Optional: sliced green onions for garnish

Instructions

1. 1. Rinse the rice and set aside. In a large skillet, heat oil and brown the ground meat; remove excess fat.
2. 2. Add onion, celery, and pepper; sauté 5–6 minutes until softened. Stir in garlic and cook 1 minute more.
3. 3. Add Cajun seasoning and the rice; pour in broth or water and bring to a boil.
4. 4. Reduce heat to low, cover, and simmer 15–20 minutes until the rice is tender and fluffy. Fluff with a fork and adjust salt; garnish with green onions.

28. Cajun Sausage Pasta with Peppers

Cajun Sausage Pasta with Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497083H7M45S · Cook: PT-497083H7M45S · Total: PT-497083H7M45S · Yield: [‘8’, ‘Serves 8’]

Tender pasta with spinach, bell pepper, garlic, Cajun and Italian seasonings, Parmesan and fresh herbs. An easy weeknight meal that’s packed with flavor.

Ingredients

• 12-ounces whole grain shaped pasta
• 1-pound ground mild or spicy Italian sausage*
• 2 tablespoons olive oil
• 2 medium bell peppers, thinly sliced
• 4 cups fresh baby spinach, chopped
• 3 cloves garlic, peeled and minced
• 1 ½ tablespoons Cajun seasoning*
• 1 tablespoon Italian seasoning
• ¾ teaspoon coarse salt
• ½ teaspoon ground black pepper
• ¼ cup freshly grated Parmesan cheese
• Handful fresh flat-leaf Italian parsley, chopped

Instructions

1. Bring a large pot of water to a boil. Cook pasta according to package directions.  Reserve ¼ cup pasta water, then drain.
2. In a large skillet, cook Italian sausage until lightly browned, breaking it up into pieces with a wooden spoon. Add olive oil, bell pepper and spinach and cook 3-4 minutes or until spinach is wilted.  Stir in garlic and Cajun and Italian seasonings.  Add pasta water and pasta to the skillet and season with salt and black pepper, stirring to combine.  Simmer until liquid has absorbed, stirring constantly.
3. Serve in bowls with Parmesan cheese and chopped parsley.

29. Cajun Butter Chicken Bites

Stove Top Cajun Butter Chicken Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Stove Top Cajun Butter Chicken Bites is a ridiculously easy recipe of cubed chicken cooked with seasoning, garlic, and butter.

Ingredients

• 2 tablespoon paprika
• 3 teaspoons salt
• 3 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1 teaspoon dried thyme
• 3/4 teaspoon crushed dried oregano
• 1 teaspoon brown sugar
• 1 teaspoon cayenne pepper (more or less depending on the heat you want)
• 1/2 teaspoon black pepper (freshly cracked)
• 2 pounds chicken breasts (cut into 2-inch cubes)
• 2 tablespoons canola oil
• 1/4 cup butter
• 4 cloves garlic clove (minced)

Instructions

1. Combine саjun ѕеаѕоnіng in a bowl. Add chicken and toss to coat evenly.
2. Hеаt оіl іn a ѕkіllеt оvеr medium-high heat until hot.
3. Cook the chicken bіtеѕ іn batches fоr 2-3 mіnutеѕ each ѕіdе untіl edges аrе сrіѕру and brоwnеd. Add еxtrа oil if needed. Remove chicken from pan.
4. Rеduсе hеаt tо mеdіum. Add buttеr tо thе ѕkіllеt and heat until mеltеd. Sаuté thе chopped garlic untіl frаgrаnt about 30 ѕесоndѕ, while scraping up any brоwnеd bіtѕ frоm the раn.
5. Tаkе thе pan off thе heat. Thrоw thе chicken bіtеѕ back іn аnd toss thrоugh the garlic buttеr tо еvеnlу соаt. Serve immediately.

30. Slow Cooker Jambalaya

Slow Cooker Jambalaya is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [’10’, ’10 servings’]

An easy Slow Cooker Jambalaya recipe loaded with chicken, sausage, rice, and bold Cajun flavor—perfect for busy weeknights.

Ingredients

• 1 lb Chicken Breast
• 1 lb Smoked Sausage
• 1 lb Boudin Sausage
• 1 lb Large uncooked, peeled and deveined tail-off Shrimp
• 10 Oz Can Hot Rotel with Chiles
• 6 Oz Can Tomato Paste
• 14 Oz Chicken Broth
• 1 Yellow Onion, Diced
• 1 Green Bell Pepper, Diced
• 3 Celery Sticks, Sliced
• 5 tsp Minced Garlic
• 2 tsp Dried Parsley
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tsp Kosher Salt
• 1 tsp Cayenne Pepper
• 1 Tbsp Hot Sauce
• 1 Cup Cooked White Rice

Instructions

1. In a mixing bowl, combine the tomatoes, tomato paste, chicken broth and seasonings along with the diced vegetables.
2. Place the chicken breasts in the bottom of the slow cooker and pour the tomato mixture over the top.
3. Slice the smoked sausage and place this over the tomato mixture and the chicken.
4. Cover the slow cooker and set to 8 hours on low or 4 on high.
5. Halfway through the cook remove the chicken breasts and shred them using forks or shredding claws. Mix the shredded chicken back into the slow cooker.
6. Immediately after adding the shredded chicken, Slice open 1 lb of Boudin Sausage (discard casing) and add the filling to the slow cooker stirring until well combined.
7. Cook one cup of rice in a rice cooker and fold into the Jambalaya mixture.
8. With 30-minutes of cook time remaining, Add thawed, peeled and deveined tail-off shrimp to the Jambalaya, gently stirring the shrimp into the mixture.
9. Allow the rest of the cooking time, serve garnished with sliced green onions and a bottle of your favorite cajun hot sauce.

31. Cajun Boiled Red Potatoes

Cajun Boiled Red Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 8

These mouth watering spicy and delicious Cajun Boiled Red Potatoes make a great side dish!

Ingredients

• 3 lbs. red potatoes with skin, scrubbed and rinsed
• 1 stick real butter, melted
• 1 cup Louisiana Liquid Crawfish Crab & Shrimp Boil
• 1/2 cup salt
• 1 tablespoon dried parsley flakes
• cajun seasoning to your liking
• optional: fresh parsley for garnish

Instructions

1. Place potatoes in large stock pot. Add enough water to cover potatoes.
2. Stir in liquid crab boil and salt. Let potatoes boil until fork tender, about 20 minutes. Lower heat to medium and periodically pierce potatoes with a fork to check if they’re done.
3. When potatoes are done turn off the stove and let them soak in the pot for 15 minutes to soak up the seasoning.
4. Drain potatoes and cut into fourths. Place red potatoes in a large mixing bowl. Add cajun seasoning (how much you like) and parsley flakes.
5. Melt butter in a microwave safe dish. Pour over potatoes and mix together.
6. Sprinkle potatoes lightly with more cajun seasoning and garnish with fresh parsley.
7. Serve while warm.

32. Cajun Kielbasa

Cajun Slow Cooked Kielbasa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘8’, ‘8 servings’]

Cajun seasoned crockpot kielbasa with peppers and onions is a savory and easy dinner recipe everyone will love. Serve with cornbread, grits, and rice to make it a hearty meal.

Ingredients

• 2 packs kielbasa (cut into 1/2″ slices)
• 2 bell peppers – 1 red and 1 green (sliced)
• 1 large onion (sliced)
• 1 Tbsp Cajun seasoning
• 3 tsp garlic cloves (minced)
• 1 can diced tomatoes (15 oz)
• 1 can tomato sauce (15 oz)
• 1/2 tsp fine sea salt
• 1 tsp dried basil (or 1 Tbsp fresh)

Instructions

1. Cut the kielbasa in half lengthwise and then cut the sausage again into 1/2″ slices.
2. In a large skillet over medium heat, drizzle a little olive oil into a pan. Sauté the kielbasa until it’s starting to brown on each side.
3. Add all of the recipe ingredients to the crockpot which includes the kielbasa, bell peppers, onion, Cajun seasoning, garlic, undrained dice tomatoes, tomato sauce, fine sea salt, and dried basil to the crockpot. Combine.
4. Cook the crockpot kielbasa recipe for 3 hours on High and 5+ hours on Low until the mixture is heated through and starting to bubble.
5. Serve over rice, cauliflower rice for low carb, grits, pasta, or with a side of cornbread.

33. Cajun Fries

Spicy Cajun Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT60M · Yield: [‘8’]

When delivery isn’t an option, learn how to make Cajun fries at home. These Cajun fries are easy, crispy, flavorful, and PERFECT with ranch sauce!

Ingredients

• 4 large potatoes (Yukon Gold or russet–cleaned)
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon oregano
• 1 tablespoon cumin powder
• 1 ¼ teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 2 tablespoons canola oil
• ranch sauce (for dipping–optional)

Instructions

1. Cut the potatoes into wedges and place them in a large heat-proof glass bowl. Pour boiling water over the potato wedges and let them sit until the water cools, about 20 minutes.
2. Meanwhile, mix all of the spices in a bowl (this will be the Cajun seasoning). Preheat oven to 450ºF. Drain the potatoes and pat them dry.
3. Cover a large baking sheet with foil or a silicone baking mat. Brush it with canola oil.
4. In a bowl, combine the potatoes with 2 tablespoons of canola oil. Add the Cajun seasoning and toss until the potatoes are evenly coated in spices.
5. Layer the potato wedges onto the baking sheet. Do not overlap.
6. Bake for 20 minutes in the preheated oven. Flip and bake for about 10-20 more minutes, or until golden and crispy. Keep an eye on them.
7. Serve the Cajun fries with ranch sauce.

34. Vegetarian Jambalaya

Jambalaya Stuffed Red Peppers Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘4’]

This vegetarian jambalaya can be made in a flash with Zatarain’s Jambalaya Mix, and then scooped into red peppers ready for roasting. It’s all topped off with cornbread and cheddar cheese for a family-friendy dinner.

Ingredients

• 1 loaf homemade cornbread (or store bought)
• 2 tablespoons extra virgin olive oil
• 1 cup diced celery
• 1 cup diced yellow onion
• ¾ cup diced green bell pepper
• 2 tablespoons finely diced jalapeño pepper (1/2 pepper)
• 1/2 teaspoon kosher salt
• 1 cup diced tomatoes
• 1 package Zatarain’s New Orleans Style Jambalaya Mix – Original
• 1 1/2 cups vegetable broth
• 1 cup red beans
• 4 large red peppers
• 1/2 cup coarsely grated cheddar cheese
• 1 tablespoon chopped parsley (optional)

Instructions

1. Preheat the oven to 375˚F.
2. Make the cornbread if you’re not purchasing it pre-made. Cut enough of the cornbread into 1″ cubes to make 1 cup of cornbread. Set aside.Cut 4 slices of cornbread from the remaining loaf, each about 3/4″ thick, and cut a circle into the cornbread, for a total of 4 circles (one for each stuffed pepper). This uses roughly another cup of cornbread. Use either a paring knife or biscuit cutter to cut the circles.
3. Warm the olive oil in a heavy bottomed pot over medium-high heat. Add the diced celery, onion, green pepper, jalapeño, and salt. Sauté until fragrant and softened, about 7 – 10 minutes.
4. Add the diced tomatoes, plus the contents of 1 package of Zatarain’s Jambalaya Mix, and broth. Bring to a boil and simmer for 15 minutes, or until the rice is tender. Stir in the cooked beans, and carefully fold in the cornbread cut into cubes, keeping the cubes intact.
5. Carve out the stems of the red peppers using a paring knife, and remove the seeds, creating a large enough opening in the tops of the red peppers to allow for easy stuffing. It’s fine if some of the seeds fall off the stem, and are still inside the peppers. Arrange in an 8″ X 8″ baking dish.
6. Spoon the stuffing into the peppers, filling them to the top. Spread the remaining stuffing around them in the baking dish.
7. Top each of the stuffed peppers with 1 tablespoon of cheddar cheese, tent loosely with foil, and bake for 20 minutes. Remove the foil, and place each of the cornbread circles on top of each stuffed pepper. Top each cornbread disk with 1 tablespoon cheddar cheese. Tent loosely with foil, and bake about 15 minutes, or until the red peppers are cooked.
8. Remove the foil, using a sharp knife to gently pry it off any of the cheese, and sprinkle with a little parsley. Serve hot.

35. Fried Green Tomatoes

Fried Green Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium green tomatoes, about 1/4 inch thick slices
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup neutral oil for frying
• Remoulade sauce (optional): 1/2 cup mayonnaise; 1 tablespoon pickle relish; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; pinch cayenne pepper

Instructions

1. Whisk the buttermilk in a shallow dish. In another dish, combine cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne.
2. Dip tomato slices in buttermilk, allowing excess to drip off, then coat thoroughly in the cornmeal mixture.
3. Heat a thin layer of oil in a skillet over medium heat until shimmering.
4. Fry the coated tomato slices in batches for 2-3 minutes per side, until golden and crisp. Transfer to paper towels to drain.
5. If using remoulade, whisk together mayonnaise, relish, Dijon, lemon juice, and cayenne. Serve warm tomatoes with sauce on the side.

36. Cajun Pasta Shrimp Skillet

Cajun Shrimp and Sausage Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 6

Cajun Shrimp and Sausage Pasta is loaded with shrimp, sausage, and pasta in a creamy cheesy cajun fontina sauce. It’s an easy one pot dinner recipe.

Ingredients

• 2 tablespoons Olive Oil
• 1 1/2 pounds Shrimp, Peeled
• 1/2 whole Onion, Diced
• 8 ounces Smoked Andouille Sausage, Sliced
• 1 whole Bell Pepper, Diced
• 1/8th-1/4 teaspoon Cayenne Pepper (The more the hotter.)
• 1/2 teaspoon Rosemary, Dried
• 1/2 teaspoon Thyme, Dried
• 1/2 teaspoon Oregano, Dried
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 16 ounces Dried Pasta like Penne
• 4 cups Chicken Stock
• 1 cup Heavy Cream or Half and Half
• 1 1/2 cups Fontina Cheese, Shredded
• Chopped Parsley For Garnish (optional)

Instructions

1. In a deep skillet or large pot with a lid heat olive oil over medium-high heat until hot. Add shrimp and cook until pink. Remove shrimp from pan, and set aside.
2. Add onion and sausage to pan. Cook until starting to brown.
3. Stir in bell pepper, spices, salt, pasta, chicken stock, and cream. Mix until well combined.
4. Bring to a simmer, cover, and reduce heat to low. Cook for 13 minutes.
5. Remove lid and cook an additional 2-3 minutes until sauce is thickened.
6. Remove from heat. Stir in fontina cheese and cooked shrimp. Stir until cheese is melted and shrimp heated through.
7. Garnish with chopped parsley if desired.

37. Cajun Seafood Foils

Keto Cajun Seafood Foil Packs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT20M · Total: PT27M · Yield: [‘5’]

A cajun-inspired shrimp and crab foil so good you’ll think you’re in New Orleans.

Ingredients

• 1 lb crab legs
• 1 lb shrimp (uncooked)
• 1 large zucchini
• 1 kielbasa sausage
• 2 tbsp parsley
• 2 tbsp Tonys Creole Seasoning
• 2 tbsp butter

Instructions

1. Preheat oven to 420 degrees. Thaw shrimp by placing in cold water, if frozen. Rinse.
2. Place aluminum foil in five separate bowls to create “foil” bowls.
3. Chop kielbasa and zucchini. Add meat and zucchini to form airtight foil “bowls.” Top with parsley and butter. Add Tony’s Creole seasoning.
4. Bake for 30 minutes.

38. Red Beans and Rice

Red Beans and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried red kidney beans
• Water for soaking
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 8 oz smoked sausage (Andouille or kielbasa), sliced
• 1 1/2 teaspoons Cajun seasoning
• 1 bay leaf
• 3 1/2 to 4 cups chicken stock
• 2 cups cooked white rice
• Salt and pepper to taste
• Hot sauce (optional)

Instructions

1. Rinse beans and cover with water for quick soak or overnight soak as you prefer. Drain after soaking.
2. Heat oil in a large pot over medium heat. Add onion, celery, and bell pepper; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in sausage and Cajun seasoning; cook until sausages brown slightly, about 3 minutes.
4. Add beans, bay leaf, and stock. Bring to a boil, then reduce heat to a simmer. Cover and cook until beans are tender, 1 to 1 1/2 hours, adding more stock if needed.
5. Season with salt and pepper. Serve beans over white rice, with hot sauce on the side if desired.

39. Cajun Chicken Tacos

Cajun Chicken Tacos Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 People’]

Easy Cajun Chicken Tacos made from scratch. With only a few simple ingredients these tacos are made in less than 30 minutes!

Ingredients

• 4 Chicken Breasts
• 2 tsp Paprika
• 1 tsp Cumin
• ½ tsp Chili Powder
• 1 tsp Oregano
• 1 tsp Thyme
• 2 tsp Garlic Powder
• 1 tsp Onion Powder
• Salt and Pepper
• Olive Oil
• Refried Beans (or store-bought)
• Guacamole (or store-bought)
• Tomato Salsa (or store-bought)
• Pickled Red Onions (or store-bought)
• 1 handfull Fresh Cilantro
• 1 Lime
• 12-16 Mini Tortillas

Instructions Make the Cajun Chicken

1. Cut your chicken breasts into cubes and add them to a bowl.
2. Mix all the spices in a small bowl to make your homemade Cajun spice mix.
3. Season your chicken with the Cajun spice mixture and mix well so the chicken is evenly coated.
4. In a medium skillet heat the olive oil over medium heat till it shimmers.
5. Add the chicken to the skillet and cook till golden brown and cooked trough (8-12 minutes). Make sure to cook the chicken on both sides by turning it and also keep moving it from time to time so it does not burn. It is important to keep an eye on it.

Serve the tacos

1. Serve the Cajun chicken together with refried beans, salsa, guacamole, pickled onions, fresh cilantro and a splash of fresh lime juice.We usually start by adding refried beans as the first layer on our tacos. then guacamole topped with the chicken. Salsa and pickled onions on top and then finish it off with the fresh cilantro and lime juice. The best way is to serve it all as a tacos bar on the table and let everyone fill their own tacos.Enjoy!

40. Cajun Style Okra and Shrimp

Cajun Style Okra and Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz fresh okra, trimmed and sliced
• 12 oz large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Season shrimp with 1/2 teaspoon Cajun seasoning and set aside.
2. Heat oil in a skillet over medium-high heat. Sauté onion and pepper until softened, about 3-4 minutes.
3. Add okra and garlic; cook 3-4 minutes until tender and slightly browned.
4. Add shrimp and remaining Cajun seasoning and paprika; cook 3-4 minutes until shrimp are opaque and cooked through.
5. Season to taste with salt and pepper. Garnish with parsley and serve with rice or crusty bread.

41. Cajun Pork Chops

Crock Pot Creamy Cajun Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [‘5’, ‘5 servings’]

These Crock Pot Creamy Cajun Pork Chops cook low and slow until tender in a rich, seasoned sauce with just the right amount of Cajun flavor. Serve them over rice, mashed potatoes, or noodles for an easy dinner with minimal prep.

Ingredients

• 2 lbs boneless pork chops
• 2 1/2 cups Swanson Louisiana Cajun Broth
• 3 cloves garlic (minced)
• 2 tablespoons diced green pepper
• 2 tablespoon diced onion
• 1/2 teaspoon salt
• 1 teaspoon cracked black pepper
• 5 tablespoons water
• 4 tablespoons cornstarch

Instructions

1. Place the pork chops, garlic, onions, green pepper, salt and cracked pepper in the crock pot.
2. Pour the broth, water and corn starch in.
3. Gently stir to incorporate the cornstarch with all the liquids.
4. Cook on high for three hours.
5. Serve pork chops on a bed of white rice. Pour gravy over before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.