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Classic Cajun Recipes

Introduction

Introduction

by David Ross 2 min read

Hi there, and welcome to the world of Cajun Cooking and Cuisine!
Cajun cuisine is known for its bold and spicy flavors. These flavors are unlocked by the type of cooking equipment used - special cast iron or cast aluminum pots called Dutch ovens.
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Shrimp and Crawfish Fettuccine

Shrimp and Crawfish Fettuccine

by David Ross 2 min read

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Crawfish Pie

Crawfish Pie

by David Ross 2 min read

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Blackened Catfish

Blackened Catfish

by David Ross 2 min read

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Creole Tomato and Okra Gumbo

Creole Tomato and Okra Gumbo

by David Ross 2 min read

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Boudin

Boudin

by David Ross 2 min read

Cajun boudin sausage is made from pork meat (usually a roast) and liver, along with cooked rice, seasonings, and pretty much anything else you can think of.
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Dirty Rice

Dirty Rice

by David Ross 2 min read

What Exactly Is Dirty Rice?
It's essentially a rice pilaf that's been "dirtied" by cooking it with minced chicken livers or gizzards, which infuse it with crispy, tasty browned bits.
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Shrimp Creole

Shrimp Creole

by David Ross 2 min read

Shrimp creole is a Louisiana Creole dish that includes cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery, and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.
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Crawfish Etouffee

Crawfish Etouffee

by David Ross 2 min read

Crawfish étouffée is a traditional Cajun dish. There's nothing better to make during crawfish season in Louisiana. When crawfish is out of season, substitute shrimp. It tastes even better with hot garlic French bread! Because this is a quick dish, start with the rice.
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Gumbo

Gumbo

by David Ross 2 min read

Gumbo is the love language of Louisiana. This simple Southern stew represents a blending of cultures, nuances of tradition, local ingredients, and, most importantly, community. Gumbo is a weekly ritual for many families in South Louisiana. 
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Red Beans and Rice

Red Beans and Rice

by David Ross 2 min read

Red beans and rice were traditionally served on Mondays as leftovers from a more elaborate Sunday night dinner. However, it has evolved from its humble beginnings as a cleanup meal into a beloved tradition in its own right.

Today, restaurants all over the South advertise their red bean and rice specials. But once you know how to make it, you can eat red beans and rice every day of the week!
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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

by David Ross 2 min read

In this recipe, we've combined the best of both Creole and Cajun cooking styles. This Dutch Oven Jambalaya is a hearty one-pot meat and rice dinner that anyone will enjoy, and it's ideal for the colder months.
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