12 Cajun Dinners That Bring the Big Easy Straight to Your Kitchen

Louisiana cooking is all about bold spice, slow simmered sauces and feeding a crowd with love. These Cajun dinners bring that New Orleans spirit straight to your kitchen, from smothered shrimp to a big pot of gumbo. Do not be scared of the heat: you control the cayenne, so every dish can be as mild or as fiery as you like. If you love a cozy bowl, try our comfort soups too. Now, let the good times roll..

Cajun Dinners Start With Monday Red Beans and Rice

In New Orleans, Monday is red beans day. The tradition started because Monday was laundry day, and a pot of beans could simmer for hours with a leftover ham bone while the wash got done. Smoky andouille sausage, the holy trinity of onion, celery and bell pepper, and creamy red beans cook down into something rich and cozy. Spoon it over rice with a splash of hot sauce. Have you ever tried it?

You will need: 1 lb dried red kidney beans soaked overnight, 1 lb andouille or smoked sausage sliced, 1 tbsp oil, 1 onion, 1 green bell pepper and 2 celery stalks diced, 4 cloves garlic, 2 bay leaves, 1 tsp thyme, 1 tsp Cajun seasoning, 8 cups water or broth, salt, cooked white rice, green onions, hot sauce

How to make it: Brown the sausage in oil and set it aside. Cook the onion, pepper and celery in the drippings until soft, then add the garlic. Add the drained beans, water, bay leaves, thyme and Cajun seasoning. Simmer 2 to 2 1/2 hours, stirring now and then, until creamy. Mash some beans against the pot, add the sausage back and season. Serve over rice.

Cajun Dinners Classic: Shrimp Etouffee

Etouffee means “smothered” in French, and that is exactly what happens to the shrimp in this dish. A butter and flour roux cooks to the color of peanut butter, then the holy trinity, garlic and stock turn it into a silky, spicy gravy. The shrimp go in at the very end so they stay tender. Serve it over a mound of white rice with plenty of green onions on top.

You will need: 1 1/2 lb shrimp peeled and deveined, 6 tbsp butter, 1/3 cup flour, 1 onion, 1 green bell pepper, 2 celery stalks diced, 4 cloves garlic, 2 cups seafood or chicken stock, 1 can (14 oz) diced tomatoes (optional), 2 tsp Cajun seasoning, 1 tsp Worcestershire, green onions, parsley, white rice

How to make it: Melt the butter, whisk in the flour and stir over medium heat 8 to 10 minutes until golden brown. Add the vegetables and cook 5 minutes, then the garlic. Slowly whisk in the stock, add the tomatoes, Cajun seasoning and Worcestershire, and simmer 15 minutes. Add the shrimp and cook 3 to 4 minutes until pink. Serve over rice.

Seafood Gumbo for a Crowd

Gumbo is the heart of Louisiana cooking, and every family swears theirs is the best. The secret is a dark roux, stirred slowly until it is the color of chocolate. It gives the broth a deep, toasty flavor you cannot get any other way. Shrimp, crab and smoky sausage make it a feast. Put on some music, pour a drink and keep stirring. Your patience will be rewarded.

You will need: 2/3 cup oil, 2/3 cup flour, 1 onion, 1 green bell pepper, 3 celery stalks diced, 4 cloves garlic, 8 cups seafood stock, 1 lb andouille sausage sliced, 2 bay leaves, 2 tsp Cajun seasoning, 1 tsp thyme, 1 lb shrimp, 8 oz lump crab meat, file powder (optional), green onions, rice

How to make it: Stir the oil and flour over medium low heat 30 to 45 minutes until dark brown. Add the vegetables and cook 5 minutes, then the garlic. Slowly add the stock, then the sausage and seasonings. Simmer 1 hour, skimming off the fat. Add the shrimp and crab for the last 5 minutes. Serve over rice with green onions.

Cajun Dinners in 15 Minutes: Blackened Fish

Blackened fish was made famous by New Orleans chef Paul Prudhomme in the 1980s, and it is still one of the fastest dinners you can make. Fillets are brushed with butter, coated in a bold spice rub, then seared in a very hot cast iron skillet. The spices form a dark, smoky crust while the fish stays flaky inside. Turn on your vent fan and open a window first. Trust us.

You will need: 4 firm white fish fillets like redfish, catfish, tilapia or mahi, 4 tbsp melted butter, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp oregano, 1/2 to 1 tsp cayenne, 1 tsp salt, 1/2 tsp black pepper, lime or lemon wedges

How to make it: Mix all the spices. Pat the fish dry, brush with butter and coat both sides with the spice mix. Heat a cast iron skillet over high heat for 5 minutes. Cook the fillets 2 to 3 minutes per side until blackened and the fish flakes easily. Serve with lime wedges, rice or a crisp salad.

Shrimp and Grits, Southern Style

Shrimp and grits began as a humble Lowcountry fisherman’s breakfast, and our version gets a big kick of Cajun spice. Creamy, cheesy grits are topped with spicy shrimp, crispy bacon and a buttery pan sauce full of garlic and lemon. It feels fancy enough for date night but costs very little to make. Would you choose A) cheddar grits, B) parmesan grits, or C) plain buttery grits?

You will need: 1 cup stone ground or quick grits, 4 cups water or broth, 2 tbsp butter, 1 cup shredded sharp cheddar, 1 lb shrimp peeled, 2 tsp Cajun seasoning, 4 slices bacon chopped, 3 cloves garlic, 1/4 cup chicken broth, juice of 1/2 lemon, green onions, parsley

How to make it: Simmer the grits in salted water, stirring often, until thick and creamy. Stir in the butter and cheese. Cook the bacon until crisp and remove it. Toss the shrimp with Cajun seasoning and cook in the bacon fat 2 minutes per side. Add the garlic, broth and lemon and stir up the brown bits. Spoon over the grits with bacon and green onions.

Cajun Dinners for a Party: Seafood Boil

Nothing gets people talking like pouring a seafood boil right onto a newspaper covered table. Shrimp, sausage, corn and baby potatoes cook in one big pot of spicy, lemony water, then everything gets tossed in garlic butter. No plates, no forks, just paper towels and a lot of laughing. It is perfect for game days and family reunions. What do you grab first: A) shrimp, B) corn, C) potatoes, or D) sausage?

You will need: 2 lb shrimp shell on, 1 lb andouille or smoked sausage cut in chunks, 2 lb baby red potatoes, 4 ears corn halved, 1 onion quartered, 2 lemons halved, 1 head garlic halved, 1/3 cup Cajun or seafood boil seasoning, 1 stick butter, 4 cloves garlic minced, 1 tsp Cajun seasoning, parsley

How to make it: Fill a big pot halfway with water, add the boil seasoning, onion, lemons and garlic head and bring to a boil. Add the potatoes and cook 10 minutes. Add the sausage and corn and cook 6 minutes. Add the shrimp and cook 2 to 3 minutes until pink. Drain. Melt the butter with the garlic and Cajun seasoning and pour it over everything.

Dirty Rice That Is a Meal on Its Own

Dirty rice gets its name from the bits of browned meat and spices that turn white rice a deep, savory brown. Old school versions use chicken livers for richness, but ground pork or beef works great if you are not a fan. It is hearty enough to stand alone as dinner, especially with a side of greens. Cheap, filling and full of flavor, it belongs on every list of Cajun dinners.

You will need: 1 lb ground pork or beef, 4 oz chicken livers finely chopped (optional), 1 tbsp oil, 1 onion, 1 green bell pepper, 2 celery stalks diced, 3 cloves garlic, 2 tsp Cajun seasoning, 1 tsp dried thyme, 1 1/2 cups long grain rice, 3 cups chicken broth, green onions, parsley

How to make it: Brown the meat and livers in oil, breaking them up. Add the onion, pepper and celery and cook until soft. Stir in the garlic, Cajun seasoning and thyme. Add the rice and stir 1 minute, then pour in the broth. Bring to a boil, cover and simmer on low 18 to 20 minutes. Fluff and stir in the green onions and parsley.

Creamy Cajun Shrimp Pasta

This is the dish everyone orders at chain restaurants, and it is easy to make at home in about 25 minutes. Plump shrimp and sliced sausage are seared with Cajun seasoning, then a creamy parmesan sauce comes together in the same skillet. Toss it with linguine or penne and finish with fresh parsley. It is rich, a little spicy and totally irresistible. Do you add extra heat or keep it mellow?

You will need: 12 oz linguine or penne, 1 lb shrimp peeled, 8 oz andouille sausage sliced (optional), 2 tsp Cajun seasoning, 2 tbsp butter, 1 red bell pepper sliced, 3 cloves garlic, 1 1/4 cups heavy cream or half and half, 1/2 cup chicken broth, 3/4 cup grated parmesan, parsley

How to make it: Cook the pasta and save 1/2 cup of the water. Toss the shrimp with half the Cajun seasoning. Brown the sausage in butter, then sear the shrimp 2 minutes per side and set aside. Cook the pepper and garlic 2 minutes. Add the cream, broth and the rest of the seasoning and simmer 3 minutes. Stir in the parmesan, pasta, shrimp and sausage.

Cajun Dinners Meet Creole: Shrimp Creole

Shrimp Creole is the tomato loving cousin of etouffee and a true New Orleans classic. Instead of a heavy roux, the sauce is built on tomatoes, the holy trinity, garlic and bay leaf with a good shake of hot sauce. It simmers into a bright, spicy red sauce that hugs every shrimp. It is lighter than many Louisiana dishes, so you can go back for seconds without a second thought.

You will need: 1 1/2 lb shrimp peeled, 2 tbsp butter or oil, 1 onion, 1 green bell pepper, 2 celery stalks diced, 3 cloves garlic, 1 can (14 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 1/2 cup seafood stock, 2 bay leaves, 1 tsp Creole seasoning, 1 tsp hot sauce, 1 tsp sugar, green onions, rice

How to make it: Cook the onion, pepper and celery in butter 6 minutes. Add the garlic for 1 minute. Stir in the tomatoes, sauce, stock, bay leaves, seasoning, hot sauce and sugar. Simmer 20 minutes until thick. Add the shrimp and cook 3 to 4 minutes until pink. Remove the bay leaves and serve over rice.

Blackened Chicken With a Smoky Crust

If blackened fish is not your thing, try the same trick with chicken. Thin chicken breasts get the same bold spice rub and a quick sear in a hot skillet, creating a dark, smoky crust and a juicy center. Slice it over salad, tuck it into wraps or serve it with dirty rice. It is a great make ahead protein for the whole week. Do you like it A) mild, B) medium, or C) extra hot?

You will need: 4 boneless chicken breasts pounded to 3/4 inch, 3 tbsp melted butter or oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, 1 tsp oregano, 1/2 tsp cayenne, 1 tsp brown sugar, 1 tsp salt, 1/2 tsp pepper

How to make it: Mix the spices. Brush the chicken with butter and press the spice mix onto both sides. Heat a cast iron skillet over medium high heat. Cook the chicken 5 to 6 minutes per side until blackened and it reaches 165 F inside. Rest 5 minutes before slicing.

Cajun Dinners Down South: Cornmeal Fried Catfish

Fried catfish is a Friday night tradition all over Louisiana and the Deep South. Fillets soak in buttermilk and hot sauce, then get a crunchy coat of seasoned cornmeal before frying until golden. The fish stays sweet and tender inside. Serve it with collard greens, coleslaw, hush puppies and plenty of tartar sauce. Is there anything better than a fish fry with family?

You will need: 2 lb catfish fillets, 1 cup buttermilk, 1 tbsp hot sauce, 1 cup fine yellow cornmeal, 1/3 cup flour, 2 tsp Cajun seasoning, 1 tsp garlic powder, 1 tsp salt, oil for frying, lemon wedges, tartar sauce

How to make it: Soak the catfish in the buttermilk and hot sauce for 20 minutes. Mix the cornmeal, flour and seasonings. Heat 1 inch of oil to 350 F. Dredge the fillets in the cornmeal mix and fry 3 to 4 minutes per side until golden and flaky. Drain on a rack and serve hot with lemon and tartar sauce.

Cajun Spiced Roast Chicken Legs

This is the easiest of all the Cajun dinners here, and it might be the one you make most. Chicken legs are rubbed with butter, garlic and Cajun spice, then roasted until the skin is crackly and deep red. Toss some potatoes and onions in the pan and they soak up all the spicy drippings. Hands off, big flavor, one pan to wash. Tell us: are you a drumstick or a thigh person?

You will need: 6 chicken leg quarters or 10 drumsticks, 3 tbsp softened butter or olive oil, 4 cloves garlic minced, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp brown sugar, 1 lb baby potatoes halved, 1 onion in wedges, 1 lemon, parsley

How to make it: Heat the oven to 425 F. Mix the butter, garlic, Cajun seasoning, paprika and sugar and rub it all over the chicken. Toss the potatoes and onion with a little oil and salt in a roasting pan and set the chicken on top. Roast 40 to 45 minutes until the skin is crisp and the chicken reaches 175 F. Squeeze lemon over and top with parsley.