cajun food

This jambalaya recipe from Delish.com practically overflows with the flavors of Louisiana. 

Easy Cajun Jambalaya

olive oil

onion, chopped

bell peppers, chopped

Kosher salt

black pepper

lb. boneless skinless chicken breasts, cut into 1" pieces

oregano

andouille sausage, sliced

garlic,

tomato paste

c. low-sodium chicken stock

tomatoes

c. long grain rice

tsp. Old Bay seasoning

lb. medium shrimp, peeled and deveined

green onions, thinly sliced

I didn’t have tomato paste so I added in some Bloody Mary mix. It added great flavor. My rice cooked in about 10-15 minutes. It was perfect!

This was beyond delicious! Recipe is saved for future use. But, definitely needs the missing trinity, celery!

I made this without the canned tomatoes, and I added a tsp of Cajun seasoning and they’re still raving about it. Lovely recipe !

I’m not sure what rice everyone else is using but I bought plain long grain rice and I’ve had to add water because the rice is still ROCK hard. I wish I would have just used minute rice. We will see if I can get the rice to cook enough but im already to almost 30 minutes cooking! It has a great flavor though. I also accidentally used a whole can of tomato paste instead of 2 tablespoons but that doesn’t seem to have affected it.

This was super easy and definitely full of flavor. I used cauliflower rice in it, and it worked great. Since I didn’t use rice, I probably could have lessen the amount of liquid, but I like the broth. I also add more tomatoes than it calls for. Again to make it more brothy.

Tried this recipe, and I will ALWAYS live by it! The only thing I added, and call me strange for doing it, was Kernal Season's Ranch Flavoring Salt. It was just amazing! Thank you SO much for this recipe! My parents AND daughter LOVED it!

I prepared this for dinner tonight and it was fantastic!  A great blend of ingredients and textures make for a very tasteful addition to my recipe notebook.  I plan on finishing the leftovers tomorrow!  5 stars

Added corn to mine and it was delicious! 5 stars

This recipe is very good although I did not add the tomatoes because several don’t like them but the tomato paste I added one more tablespoon than recipe called for & my rice was cooked separate then added to recipe in my huge cast iron pan. Oh and celery, got to do the trinity (Celery, onion & bell pepper) if your from Louisiana like me!  Will make this again, family raved over it!!

Tried this on the stovetop with lodge double Dutch oven to see if it was good to use on large, outdoor, wood fire, open kettle. PERFECT !! All ingredients came together for wholesome bodied dish, used cajon seasoning . Can’t wait to make on 10 gallon scale

I made this recipe and subbed out low sodium Rotel for the diced tomatoes - so tasty! The chilis made for a kick. The whole thing was very well seasoned.

Made this tonight, and my hunny thought it was delicious, and we don't use that word lightly.

https://streaming.hearstdigitalstudios.com/c773188a-542d-445c-9a19-7dfe09ca4e4d/video_rover_16x9_1080p_hd_1539985009_4495.mp4

This Jambalaya Is Chock Full Of Flavor

Low Carb Jambalaya with Chicken, Shrimp and Sausage is a healthful and nutritious twist on the New Orleans classic that's made with cauliflower "rice."

Low Carb Jambalaya With Chicken, Shrimp And Sausage

chicken breast

olive oil, divided

salt and black pepper

Cajun seasoning,

(16-ounce) cauliflower "rice"

onion,

celery,

red bell pepper, chopped

Hungarian paprika

Andouille sausage, halved lengthwise and sliced

(15-ounce) petite diced tomatoes, undrained

shrimp

Tabasco sauce,

parsley, divided

Low Carb Jambalaya with Chicken, Shrimp and Sausage

Preheat oven to 375 degrees. Place chicken breasts...

Preheat oven to 375 degrees. Place chicken breasts on a nonstick baking sheet. Drizzle with 1 tablespoon olive oil. Season evenly with salt, pepper and 2 teaspoons Cajun seasoning. Bake for 22 - 25 minutes or until cooked through to 165 degrees.

Place cauliflower on a nonstick baking sheet (or...

Place cauliflower on a nonstick baking sheet (or line a baking sheet with nonstick aluminum foil or parchment paper). Drizzle with 1 tablespoon olive oil and season with salt, black pepper and 1 teaspoon Cajun seasoning. Toss so that seasonings are evenly distributed. Roast for 10 minutes alongside the chicken.

Meanwhile, heat remaining 2 tablespoons oil in a...

Meanwhile, heat remaining 2 tablespoons oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 4 - 5 minutes. Add the celery and red bell pepper and continue cooking another 7 - 8 minutes or until very soft. Keep heat at medium.

Add the garlic, paprika, Andouille sausage and cook...

Add the garlic, paprika, Andouille sausage and cook 2 minutes. Add tomatoes and shrimp and cook, stirring often until shrimp is cooked.

Cut the chicken into 1/2-inch pieces. Add to...

Cut the chicken into 1/2-inch pieces. Add to pan along with cauliflower and heat through. Adjust seasonings and add Tabasco sauce to taste.

Add half the parsley. Transfer to a serving...

Add half the parsley. Transfer to a serving platter and garnish with remaining parsley.

https://mediavine-res.cloudinary.com/video/upload/cny4fqlbwcteqql9gt85.mp4

Low Carb Jambalaya with Chicken, Shrimp and Sausage is a healthful and nutritious twist on the New Orleans classic that’s made with cauliflower “rice.”

Low Carb Jambalaya with Chicken Shrimp and Sausage

This Cajun BBQ Shrimp recipes combine fresh gulf shrimp with cajun flavors and lots of spicy deliciousness. Don&#x27;t forget the French bread to mop up the sauce.

Cajun BBQ Shrimp

(450 g) Pound Shrimp

Teaspoons (7 g) Cajun Seasoning (recipe below, or pre-made mix)

(30 ml) Tablespoons Cooking Oil

Cloves Garlic, Chopped

(45 ml) Tablespoons Worcestershire Sauce

Lemon

(80 g) Tablespoons Butter (cubed, cold)

Cayenne Pepper (to taste)

splash of Sherry (optional)

green onions

baguette

Tender &amp; delightful Cajun grilled chicken avocado sandwich with melted cheese and one-of-a-kind garlic cajun sauce made from scratch.

Cajun Grilled Chicken Avocado Sandwich

chicken thigh, skin on, boneless (or chicken breast, boneless)

sandwich

butter unsalted (as needed)

avocado (sliced)

tomato (sliced)

Emmental cheese (grated or)

Parmesan cheese (grated)

vegetable oil (as needed)

unsalted butter

oz garlic (minced)

0.5 oz Cajun seasoning

0.5 oz Old Bay seasoning

lemon pepper seasoning

0.5 oz paprika (or smoked paprika)

brown sugar

cayenne pepper

In a heavy bottom medium cooking pot or large cooking pan, melt unsalted butter over medium heat. When butter has melted completely, add the minced garlic and saute for 5 minutes. Be careful, DO NOT burn the garlic.

Add the seasoning mixture to the melted butter, constantly stir for another 5-8 minutes. After that, turn off the heat. Remove the pot from heating source and let it cool down. Refrigerate in an air tight container for up to 2 months.

For Cajun sauce:

Pre heat oven to 400F.

In a cooking pan, add enough oil for frying chicken thigh or breast.

If using chicken thigh, fry skin side down first, for 3 minutes. Then turn it over and fry for another 2 minutes. If using chicken breast, fry each side for 1 minute.

Transfer chicken to baking pan, lined with aluminum foil or using grilling rack if available. Brush both sides of chicken thigh/breast with Cajun sauce. And grill for 10 minutes.

After 10 minutes, check if chicken is done cooking. If not, continue cooking for another 5 minutes.

When chicken is thoroughly cooked, take the pan out of the oven and immediately sprinkle grated Emmental or Parmesan cheese on top of it. With the continuing heat, the cheese should be melted right away.

For grilled chicken:

In a heavy bottom pan over medium heat, add a small piece of unsalted butter in (about a teaspoon size), let it melt slowly. Remember: DO NOT let the pan become hot. Add butter in from the beginning to prevent butter scorching.

Add sandwich. Cook each side for 30 - 45 seconds. Depend on how thick your sandwich is. Sandwich should be crusty with golden brown color on both sides.

Take the entire pan off the heat, remove the sandwich from the pan. Wait for 30 seconds for the pan to cool down before add another piece of butter in. Then return the pan to medium heat source. Add new sandwich and repeat these steps carefully.

For crusty sandwich:

On a sandwich, add Cajun grilled chicken with melted cheese on top, freshly sliced avocado, tomato, and another sandwich on top. Enjoy with a side of French fries (or not)!

Assemble:

Easy Cajun Chicken and Rice Recipe

rice

water broth

salt

chicken breasts

Cajun or Creole Seasoning

onions and bell peppers

Ro-Tel

cheddar cheese

Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.

Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.

Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.

Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine

I could tell this recipe had the potential to be fantastic. I made it the first time as close as possible to the original. Then I experimented the next few times. FRESH peppers &amp; onions, minced garlic and NO cheese.  The last time I made it with half chicken and half shrimp. The chicken cooked right was a perfect with the shrimp. 

No change to the rice, but please do not use instant. Make the real thing. Don't use olive oil to brown the chicken. I used canola oil and an extremely hot heavy pan. Brown the meat good, I smoke the kitchen, and remove from pan. In a 2nd frying pan at medium heat, add olive oil, garlic and peppers &amp; onions, which were cut into 1" squares. Saute peppers &amp; onions until they get soft. DO NOT brown them or over cook to brown color.  

Transfer to the heavy pot at medium heat, quickly scrape the browning from the meat into the vegetables and add chicken &amp; tomatoes. Add rice.

Saute seasoned shrimp in the 2nd pan with a little olive oil and garlic. OK to slightly under cook. Add to first pot, stir well. Ready when chicken is cooked thru. 

Yes, it takes time, but with the chicken seared correctly and fresh peppers &amp; onions, it's worth the time.

I love you Kevin and Amanda! This was so delicious!  I added some red pepper flakes as I was cooking and shredded lettuce to the top when it was finished.  I will definitely be saving your recipe and cooking it again soon!  Thank you!

Recipe looks good and easy but when I try to print your recipe all the pop up ads block the instructions from printing. I will try this tonight as soon as I learn how to make creole seasoning.

I’ve made this recipe multiple times and it’s always good,

This healthy version of Creole-style Shrimp and Sausage Gumbo has all the flavor but way less fat than the traditional version. You'll just need to make your dry roux ahead of time. 

Shrimp and Sausage Gumbo Recipe with Dry Roux

(about 120 grams) Dry Roux (recipe below)

(355 grams) Andouille Sausage (I used Chicken Andouille)

Celery (about 3 stalks)

Green Pepper (1 medium)

Salt

tsp Pepper

tsp Smoked Paprika

tsp Garlic Powder

tsp Onion Powder

tsp Oregano

tsp Thyme

tsp Cayenne Pepper

can Diced Tomatoes

(about 1.5L) cups Seafood or shrimp stock (or Chicken

Bay leaves

Tbsp Gumbo File

Preheat oven to 350F. Line a sheet pan with parchment, if desired. Keeping 2 inches (5cm) from the edges, distribute 3 cups All-Purpose Flour. Place the pan in the preheated oven, and using a bench scraper or knife, break up the flour, as it becomes compacted in the dry oven, every 30 minutes and stir around. Maintain the two-inch margin to prevent burning.

Between 1 1/2 and 2 1/2 hours, the flour will be the the color of a light caramel, or possibly beach sand, kind of a medium tan. Remove and cool

Sift 1 cup of the dry roux into a bowl to use for the gumbo, and reserve the rest for other purposes.

Make the Dry Roux:

Prepare the ingredients: Slice the sausage, chop the vegetables, mix together the Smoked Paprika, garlic powder, onion powder, oregano, thyme and cayenne pepper.

Over medium heat, place a large, heavy pot, such as an enameled castiron soup pot. Pour 1 Tbsp Cooking oil, followed by the sliced andouille. Stir the andouille as it browns to be sure both sides are browned. Remove the slices to a plate.

Into the pot, pour the other tablespoon of oil, and place the chopped onion, celery and green pepper. Saute for about 2 minutes, then add salt and pepper, HALF the spice mix, and the dry roux. Stir the roux into the vegetable mix until it is evenly distributed.

Pour in the canned tomatoes, and 2 cups (480ml) of the stock. Stir (or you may need to whisk a bit), until the liquid works into the roux and it thickens. Follow with half the remaining stock, working it into distribute, then the other half of remaining stock. Add the two bay leaves.

Simmer gumbo 45 minutes. Taste after about 15 minutes and add additional spice mix, if desired. Add the shrimp and Gumbo File. Continue to simmer until shrimp are fully cooked, about 3 minutes.

Make the Gumbo:

Hi Laura, I've made my share of roux and using all sorts of fat (goose fat was my favorite), but times and diets change so this is a great idea.  I've made dry roux for making gravies and such, but never thought of making gumbo with it.  
I had to laugh, as I too didn't know you could buy dry roux.  Here in Sweden it's called redning and few Swedish kitchen are without it.  I'll be trying your gumbo, but mine will have to have some okra in it...

Looks delicious Laura. Lynne and I are huge seafood fans so this would go down well in our house. Also I haven't made a Gumbo in ages and I love your healthier version! Thanks!

Ah, I see that we are both channeling the gumbo vibes lately!  I remember seeing dry roux on store shelves back when I lived in Louisiana, but I haven't seen it since.  I had no idea you could make your own version!  What a cool concept!  You know how much I love my Cajun/Creole food, so you know I need to try making my own dry roux now.  Roux can be a real pain to make with all that stirring...and, yes, the calories, too.  This gumbo sounds quite tasty, Laura!

Looks sooo hearty and delicious, Laura. I've never done a dry roux! I've got to give it a try. I love the sausage and shrimp combo!

I've never had Gumbo, but it looks utterly delicious and comforting! Now, I'm not against butter (one of my favourite ingredients), flour, and Roux. But if there's a possibility to make a healthy version without having to sacrifice the flavour profile, I'm in! Needless to say, the combination of shrimp and sausage is lovely.

Never heard of baking the roux -- so thanks for sharing! My hubby and I love gumbo, and now I'm craving it! Such a hearty and delicious meal :)

Enjoy a scrumptious plate of red beans and rice with sausage that is ready to eat in under 30 minutes!&nbsp; If you are looking for a quick and easy recipe for delicious red beans and rice, then look no further.&nbsp; The best quick red beans and rice recipe this side of the Mississippi!

Quick and Easy Red Beans and Rice with Sausage

lb smoked sausage,

red beans (or pinto beans with bacon), undrained

parsley

tsp minced garlic

basil

tsp cajun seasoning (such as Tony's)

Saute the sliced sausage in the oil until the sausage is slightly browned, about 5 minutes.  Add the onion, bell pepper, and celery seasoning blend.  Saute until tender,  about 5 minutes (saute 5 additional minutes if using fresh vegetables).  

Add the undrained red beans (I prefer the pinto beans with bacon), creole cream style red beans, and seasonings.  Mix well and gently simmer, covered, for 5 minutes.

Stir.  Serve with hot cooked rice.  

*if using fresh veggies, use 1 cup chopped onion, 1 cup diced bell pepper, and 1/2 cup diced celery

A pot of this Louisiana-style Red Beans and Rice is the epitome of comfort. Tender beans, tons of aromatics, and hearty smoked meat with andouille sausage simmers away in a rich and flavorful stew. It's so delicious and served with long-grain rice for a complete, filling meal! This soulful goodness comes together so easily, y'all!

Louisiana Red Beans and Rice

unsalted butter (or duck fat/bacon grease)

andouille sausage,

white onion, finely chopped

green bell pepper, finely chopped

celery hearts, finely chopped

garlic paste

lb smoked turkey wings or ham hocks

bay leaves

chicken

worcestershire

tomato sauce

tablespoon Creole Cajun Seasoning– homemade

black pepper,

white rice,

Hot sauce & fresh chopped chives

Sort through the red beans and remove any scraggly bits. Then place the beans into a large bowl and cover with cold water. Allow the beans to soak on the counter overnight. Alternatively, see blog post for fast soak method. Before starting the recipe, drain the beans into a colander and set aside.

In a large pot over medium-high heat, add the butter and olive oil. Once hot, add in the sausage rounds and cook until evenly browned, about 2-3 minutes. Then use a slotted utensil to transfer the sautéed sausage to a clean bowl and set aside.

Toss in the onion, bell pepper, and celery. Sauté the mixture, until tender, about 4-5 minutes. Then stir in the garlic and continue cooking until fragrant, about 1 minute. Add the pre-soaked beans into the pot, followed by the smoked meat, sautéed sausage rounds, bay leaves, stock, and worcestershire. Make sure everything is submerged under the liquid. Gently stir to combine, then increase the heat to high and bring the mixture to a rolling boil for 5 minutes.

After boiling, reduce the heat to low and cover the pot with a lid. Cook for 1 1/2 to 2 hours, going back to the pot every so often to stir and check on the beans. If the mixture looks dry at any point, add more stock/broth/water to loosen, 1 cup at a time as needed. 

Once the beans are tender, remove the smoked meat from the pot, and set aside to cool down for a few minutes before handling. Use two forks or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones into bite-sized pieces. Discard the skin, bones, and any extra fatty pieces on the smoked meat. Take the bay leaves out and then add the pieces of smoked meat back into the pot.

Use a potato masher to mash up some of the beans, not too much, just a few strokes. This will help thicken the mixture a little and contribute to a creamy texture. Then add the tomato sauce, Creole Cajun seasoning-to taste, and black pepper. Stir well to bring everything together and let simmer, uncovered, for 15-20 minutes more.

Remove the pot from the heat and ladle the red beans into bowls. Top beans with rice and serve immediately with a few dashes of hot sauce and freshly chopped chives/parsley, if desired. Enjoy!

This is one of my all-time favorite dishes and this recipe looks amazing. I'll definitely give it a go. I already have like 3 lbs of andouille sausage ready and waiting. I just need the red beans. Gotta make a trip to Sam's, Costco or the GFS store to get some red beans. I keep black beans on hand by buying them in bulk and fix at least two cups of dried beans in my Instant Pot and have them in the fridge ready to eat any time. I keep a container of prepped rice in the fridge too. Food prep will change your life!

This recipe was easy to put together and tasted incredible. The textures and vibrant flavors are to die for. This recipe will now be in my monthly rotation. Thank you, Quin! 

Top 8 cajun food recipes from across the web

The most viewed cajun food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Cajun Jambalaya

Low Carb Jambalaya With Chicken, Sh...

Cajun BBQ Shrimp

Cajun Grilled Chicken Avocado Sandw...

Easy Cajun Chicken and Rice Recipe

Shrimp and Sausage Gumbo Recipe wit...

Quick and Easy Red Beans and Rice w...

Louisiana Red Beans and Rice

Top 8 cajun food recipes from across the web

The most viewed cajun food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Cajun Jambalaya

Low Carb Jambalaya With Chicken, Sh...

Cajun BBQ Shrimp

Cajun Grilled Chicken Avocado Sandw...

Easy Cajun Chicken and Rice Recipe

Shrimp and Sausage Gumbo Recipe wit...

Quick and Easy Red Beans and Rice w...

Louisiana Red Beans and Rice

The most viewed cajun food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine