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Cajun & Creole Recipes
58 recipes — each showing allergens, prep time, and servings. Page 3 of 3.
Cajun & Creole Cajun Spiced Pecans
Crunchy Louisiana pecans roasted in cayenne, brown sugar, and butter until gloriously sticky and spiced — impossible to stop snacking on once the bag is open.
Cajun & Creole Hushpuppies
Golden, crispy-outside, fluffy-inside cornmeal fritters flecked with scallion and jalapeño — the essential Southern side, best eaten straight from the fryer.
Cajun & Creole Sazerac Cocktail
New Orleans' official cocktail, a bracing rye whiskey drink perfumed with absinthe and Peychaud's bitters in a chilled glass.
Cajun & Creole Hurricane Cocktail
The vibrant, fruit-forward rum punch born in the French Quarter, served tall in its signature curvy hurricane glass.
Cajun & Creole Shrimp Étouffée
Plump Gulf shrimp smothered in a rich, butter-based roux gravy loaded with the Cajun holy trinity and ladled over steamed rice.
Cajun & Creole Chicken and Andouille Jambalaya
A smoky Cajun one-pot rice dish layering tender chicken thighs and andouille sausage with the trinity and bold Creole spice.
Cajun & Creole Crawfish Bread
A beloved Jazz Fest favorite of crusty French bread stuffed with creamy, cheesy crawfish tails and baked until bubbling and golden.
Cajun & Creole Pain Perdu
The Creole "lost bread," a decadent New Orleans French toast made from day-old French bread soaked in a vanilla-orange custard and fried golden.
Cajun & Creole Oysters Bienville
A classic New Orleans baked oyster dish crowned with a rich shrimp-and-mushroom cream sauce, browned to perfection on the half shell.
Cajun & Creole Calas
Old-school New Orleans rice fritters, crisp on the outside and pillowy within, dusted with powdered sugar and traditionally eaten with morning coffee.