Seems like I’ve developed a little trick. Have you noticed?
My trick is when I don’t know what to do for dinner, I just add “Cajun” to the beginning of the title. Like Cajun Shrimp and Grits.
Remember that cheesy deliciousness? That was good.
But this list of jambalaya, gumbo, and boudin balls is good, too! And wayyy flavorful. Double good!
1. Muffaletta Sandwiches
Okay, so on my third day in New Orleans, we went out to eat and I just told the waiter to bring me something he loved. Something authentic and insanely delicious.
What arrived at the table was this huge, thick, juicy sandwich piled high with fresh deli meats, cheese, and a spicy olive tapenade. It was so massive I had to wrap some of it up for later!
That tapenade is probably the best part of the whole thing, so if you’re an olive lover like me, this is 100% for you. The meats can be switched up depending on what you have, but it’s usually some kind of Italian ham.
2. Smothered Cabbage and Potatoes
If you are looking for a side dish that is cheap, filling, and totally delicious, this is the one for you!
Cabbage and potatoes are about as budget friendly as it gets. Better yet, they are hearty, warm, and super easy to season up.
For this recipe, you’ll cook the veggies in chicken broth, just letting them simmer away until the liquid is all soaked up and the vegetables are perfectly tender. What a dream.
3. Cajun Chicken Pasta
We’ve all seen Cajun seasoning in the store, and maybe you’ve wondered what that really means. It’s a blend of paprika, cayenne pepper, garlic powder, and onion powder, plus some herbs, salt, and pepper.
I’ve seen the herbs change from one recipe to another, but it’s pretty straightforward if you want to make your own. I just love the combination of smoky sausage with that juicy chicken, and let’s be real, you can never go wrong with extra cheese!
4. Cajun Crab Dip
We definitely do not use crab as much as we should. It’s meaty, has a mild flavor, and is so simple to work into lots of different dishes.
I like to get mine fresh from the counter, but you can usually find it in the freezer aisle too. For this dip, you’re going to want to buy lump crab meat to get the best texture. So good.
5. Cajun Corn Maque Choux
As far as side dishes go, this one is just so colorful! Corn is such a sunny vegetable, and I love seeing it used here as the main ingredient.
It’s crunchy and sweet and so hard to resist. This corn side is made even better with some Cajun seasonings, bacon, onion, and peppers. Plus, it has some great heat mixed in from the jalapeños.
I’ve made this recipe as a side for everything from Cajun roasted chicken to a thick piece of steak. It also works wonders on fish tacos.
6. Authentic New Orleans Gumbo
I am pretty sure we stepped off the plane and made a beeline for the closest restaurant on our first trip to New Orleans. I just couldn’t wait to try all the fantastic food, and gumbo was at the very top of my list.
This incredible stew is made with a dark roux, lots of vegetables, chicken, sausage, and shrimp. That dark roux is the secret to getting that amazing depth of flavor.
You can make it by cooking your roux down, stirring it constantly until it looks just like chocolate pudding. I love mine with a generous piece of cornbread, but you could use any kind of bread to mop up every last drop.
7. Hoppin’ John
Hoppin’ John, also known as Carolina peas and rice, is a wonderful rice and bean dish that is slow cooked and beautifully smoky.
The base of this dish is rice, black eyed peas, and smoked ham. Throw in some extra spices and the Cajun holy trinity of onion, green peppers, and celery for some real southern charm.
I love to serve my leftovers with some hash browns in the morning for a super hearty way to start the day.
8. Pineapple and Coconut Cajun Cake
This fruity little cake is so light, moist, and just impossible to resist. It’s best made in a sheet pan, and the cake itself only needs six ingredients and is packed full of crushed pineapple.
But it’s that crunchy pecan and coconut topping that keeps me reaching for just one more slice.
Make sure to pour the topping over the cake while it’s still warm, and go ahead and poke some holes in there too! The sweet sauce will soak right in, making the cake even more tender. YUM.
9. Cajun Shrimp and Grits
If you’ve ever had grits and decided you hate them, I promise you just haven’t had the right kind. I mean it, follow this recipe, and you will be wondering how you went so long without them in your life.
The creamy flavor of the grits is pretty tasty all on its own, but throw in some spiced Cajun shrimp, and you’ll be fighting for seconds. And if grits really aren’t your thing, you can try the shrimp with a dish of rice or some cheesy polenta.
10. Spicy Cajun Dipping Sauce
If you’re anything like me, your fridge door is completely full of condiments. I just love having a variety of sauces ready to go to make a fast dinner even better.
The beauty of making your own is that you get to make it exactly how you like it. We like things spicy in my house, so I tend to go a little overboard with the hot sauce.
You can always leave that out if you’re just looking for a creamy dipping sauce that’s loaded with flavor. I’ve used this on my burger buns, as a dip for chicken tenders, and even as a dressing on my salad.
11. Cajun Cauliflower Bites
I will admit that I jumped on the cauliflower bandwagon too, and went a little crazy there for a while. Between the pizzas and the rice, I think we all got a little bored, right?
But it’s still so good for you, and it’s still pretty inexpensive, so let’s bring it back! These bites have such great texture, and that Cajun seasoning is just *chef’s kiss*.
12. Louisiana Deviled Crab Cakes
One bite of these and you will throw out your old recipe. Crabmeat has an amazing texture and not a ton of flavor on its own, but in this recipe, it gets elevated by some fantastic additions.
From sour cream and mustard to Worcestershire sauce and cayenne, there’s no doubt these little cakes will pack a major flavor punch. They make a great starter or can be served for dinner with a zesty side salad.
13. Cajun Black-Eyed Peas
Beans and peas are a fantastic way to add some extra nutrients to your meal. They’re usually pretty cheap and are so easy to season up.
These black eyed peas are cooked in chicken broth with a dash of hot sauce, some Cajun seasoning, and bay leaves. Once they’re cooked, just stir in some crumbled bacon for a meaty and easy side dish.
14. Cajun Pan Fried Brussels Sprouts
Whenever I make Brussels sprouts, I have to add bacon and onion. They just need that extra something to get people interested, you know?
But these might just be my new favorite! From the classic Cajun veggie base to the excellent seasoning, these will fly out of the dish!
15. Jambalaya
Jambalaya is a beautiful rice dish that is based on Spanish, French, and certain African cuisines. In fact, they’re so close that I once started to make paella and ended up with jambalaya instead. Oops!
Like a lot of Cajun dishes, this one starts with that classic base of yellow onion, bell pepper, celery, and garlic. Throw in some spices, extra pepper, and smoky sausage, and you will have such a hearty and colorful dinner.
It’s most traditionally served with rice and has sausage, chicken, and shrimp. I think that trio is exactly what this dish needs, but you can switch it out so easily.
16. Boudin Balls
Pronounced “boo dan,” these crunchy sausage meatballs should definitely be on your next party table.
Using sausage meat is such a great way to amp up the flavors, since it is usually already seasoned. If that’s not enough, you’ll also add some cayenne and hot sauce to the mix.
Even though they are typically served as balls, I have made these as little patties to make the frying process easier, and they were a total hit.
17. Cajun Potato Salad
How is this potato salad so much better than all the others? The dressing is made with mayonnaise, mustard, vinegar, and blackened seasoning.
Blackened seasoning is pretty similar to Cajun; it’s just a little less spicy. It packs the same flavor punch, but the heat is pretty mild.
Served with boiled eggs and that amazing seasoning, this potato salad will be the star of your next BBQ.
18. Cajun-Style Fried Deviled Eggs
You have had good deviled eggs, and you have had bland deviled eggs, but I bet you have never had crunchy, fried deviled eggs.
They are seasoned with gumbo file powder, which is dried and powdered leaves from the sassafras tree. These eggs are crisp and super unique.
You can always throw in some Cajun seasoning if you want them to be spicy.
19. Cajun Aioli
Aioli is basically just garlic mayonnaise. You can use it as a dip, spread it in a sandwich, or even use it as a tasty baste for your roasted chicken.
This recipe takes it up a notch by adding in Cajun seasoning and hot sauce. The spice level is just right, and it makes it the perfect sauce to add to a fried fish sandwich.
20. Red Beans and Rice
Red beans and rice is known in New Orleans as a Monday night dinner. That’s the night they eat this dish and do their laundry. But don’t worry, you can eat it any night you like!
The trick to getting this dish nice and thick is to mash some of the beans on the side of the pot right before you serve it.
And if you really want to punch up the smoky flavor, be sure to add the sausage to the pot early on.
For the most authentic feeling, open up a beer and load up the washer!
21. Oven Roasted Cajun Sweet Potato Wedges
This might be controversial, but I prefer sweet potato wedges over sweet potato fries. Fries can be kind of hit or miss, and no matter what we do, they are never as good when we make them at home.
The beauty of wedges is that you will get a great crunch with minimal effort. Plus, you get more fluffy sweet potato with every single bite.
These are extra tasty with some of that spicy Cajun dipping sauce!
22. Cajun Shrimp Dip
This is so much more than a simple dip recipe. It is almost a meal all on its own! Between the chunks of juicy shrimp, the peppers, and all that cheese, you won’t even need a main course.
Like a lot of hot dips, this has a cream cheese base and is covered in plenty of melted cheese for the best dipping experience. But it’s those Cajun fried shrimp that are the real show stoppers!
I have served this with breadsticks, crunchy bread, chips, and even over nachos!
23. Smothered Chicken
This recipe gets its name from the fact that the chicken is absolutely smothered in a creamy gravy. Every bite is better than the last, and this one pot meal is worth every single calorie.
Did I mention there’s bacon? Yeah, this is chicken and gravy and bacon. Between the bacon grease and all the chicken juices, you just know that sauce is going to be something special.
Serve this with cornbread, biscuits, or even mashed potatoes.
24. How To Make Cajun Onions
I have a deep love for onions and I like them in everything, especially when they’re caramelized. But I will also reach for extra on my burgers or in my salad.
These are especially tasty. Be sure to cut them nice and thick, and don’t let the pan get too hot because they will burn quickly.
The best way to cook these is to melt the butter in the pan with the Cajun spices to let them cook a little bit, which releases all their flavor. Keep the heat on medium and nestle the onions into the warmed butter, letting each side cook for a few minutes.
25. Authentic Cajun Dirty Rice
Don’t let the name fool you; this dish is anything but dirty! It gets its name from the brownish appearance, which comes from the ground pork and chicken livers.
Don’t go! I promise you won’t even taste them! They just add richness to the dish and an extra meaty flavor that you can’t miss.