cajun recipes

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

garlic,

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.

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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

Crab and Shrimp Etouffee is chock full of seafood and has a super rich flavor. Can be made in just 30 minutes!

Crab and Shrimp Etouffee

butter

vegetable oil

all-purpose flour

onion

celery

green bell pepper

garlic cloves, (minced)

chicken broth

dry white wine

tomato paste

Cajun

Worcestershire sauce

parsley

green onions

hot sauce

thyme

cayenne pepper

shrimp,

lump crabmeat, (picked over to remove any pieces of shell)

rice and sliced green onion

Add butter and vegetable oil to a large Dutch oven. Heat over medium heat. Once butter is melted, add flour. Cook and stir for 5 minutes, or until mixture turns a caramel color.

Add onion, celery, and geen pepper. Cook for 4 minutes, stirring often.

Add garlic and cook for 1 minute.

Stir in chicken broth and wine. Add the next 8 ingredients. Simmer for 10 minutes.

Stir in shrimp. Cook for 2 minuutes.

Stir in crab. Cook for 3 more minutes.

Serve with rice and green onion.

Chicken Alfredo like you've never seen it before!

Slow Cooker Cajun Chicken Alfredo

olive oil

chicken breasts

smoked sausage, sliced into 1 inch pieces

heavy cream

cajun seasoning

penne pasta

hot water + 2 tablespoons water, separated

cornstarch

mozzarella cheese

parmesan cheese

garlic powder

Salt & pepper

Pat chicken breasts dry and season with salt, pepper, and garlic powder. Heat oil over high heat and quickly sear chicken breasts on both sides.

Place chicken breasts in the slow cooker, along with sausage, heavy cream, chicken broth, butter, garlic cloves, cajun seasoning, and a sprinkle of salt &amp; pepper.

Cook on low for about 4 hours (or high for 2-3 hours), until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice.

Stir in 1/2 cup of hot water and uncooked penne pasta. Cover and cook on high for about 30 minutes, until pasta is tender.

In a small bowl, whisk together cornstarch and 2 tablespoons of water until combined. Pour into the slow cooker and stir to thicken up the sauce. Let cook for a few more minutes until thick.

Stir in parmesan and mozzerella cheese and sliced chicken. Top with a little bit of cajun seasoning and fresh parsley for garnish and serve up hot!

If you're looking for a quick and delicious Cajun recipe, have I got the dish for you! This Cajun Shrimp and Sausage recipe is done in less than 15 minutes!

Cajun Shrimp and Sausage

sausages

Butter

Garlic

Smoked Paprika

lemon pepper

Cajun Seasoning

Louisiana Hot Sauce

Lemon (juiced)

Heat a 11 inch skillet on medium heat. When the skillet is hot, add butter. Let the butter melt and then stir in the garlic, paprika, lemon pepper and Cajun seasoning. Mix well.

Add in sausage, and stir to coat the sausage with the butter. Add shrimp and stir well.

Cook for 3-5 minutes until the shrimp has cooked through.

Add in hot sauce and lemon juice, and serve hot.

https://embed.mediavine.com/videos/altbycm5zxjhxg8ua24b

Buttery, spicy, lemony, luscious Cajun shrimp and sausage in less than 20 minutes! This makes an easy keto one-pan skillet dinner and is a great family-friendly dinner.

Buttery Cajun Shrimp and Sausage Recipe

Cajun spices, tomatoes, onions and peppers give any white fish extra pizazz and a little kick. Super easy and quick!

Skillet Cajun Spiced Fish with Tomatoes

fish

onion (chopped)

garlic (minced)

tomatoes (chopped)

tbsp Cajun spice seasoning

In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft.

Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes.

Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15.

To serve, place fish on plate and spoon sauce on top. Serve immediately.

Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits is decadent, delicious and the perfect way to enjoy a New Orleans-inspired dinner at home!  The Cajun seasoning, fire-roasted tomatoes and Andouille sausage give this smothered shrimp dish an amazing depth of flavor without having to make a time-consuming roux.

Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

SHRIMP

green bell pepper, finely chopped

cayenne pepper,

(7 ounces) cooked Andouille sausage links, halved lengthwise and sliced

(15-ounce) diced fire-roasted tomatoes, undrained

salt and black pepper,

GRITS

salt

quick grits

Parmesan cheese

black pepper

SHRIMP: Heat butter and oil in a large,...

SHRIMP:  Heat butter and oil in a large, heavy skillet over medium-high heat.

Add the onion, reduce heat to medium-low and...

Add the onion, reduce heat to medium-low and cook 3 to 4 minutes or until beginning to soften.  Add the green bell pepper and celery.  Cook 7 to 8 minutes or until very soft.

Stir in garlic, flour, Cajun seasoning and cayenne...

Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly (15 seconds).

Add sausage, chicken broth and tomatoes. Bring to...

Add sausage, chicken broth and tomatoes.  Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened.

Stir in shrimp and cook 2 to 3...

Stir in shrimp and cook 2 to 3 minutes or until just firm.

Stir in heavy cream and heat through. Serve...

Stir in heavy cream and heat through.  Serve with grits.

GRITS: Bring chicken broth to a boil. Add...

GRITS:  Bring chicken broth to a boil.  Add salt to taste.

Slowly stir in quick grits and cook per...

Slowly stir in quick grits and cook per package directions.  Stir in cheese, cream and black pepper.  Serve with shrimp.

Shrimp are cooked with bell pepper, onion and tomatoes and combined with rice and lots of Cajun spice in this flavorful dish.

Cajun Shrimp and Rice Skillet

tbsp butter

orange bell pepper

vegetable broth

½ 14 oz can of fire roasted, diced tomatoes

Cajun seasoning

scallions (for garnish)

parsley (for garnish)

black pepper (to taste)

Season shrimp with 2 tsp of Cajun seasoning and set aside.

Cook rice according to package instructions until tender and fluffy.

Heat butter in a large, deep skillet over medium high heat. Add onion and bell pepper and cook until tender and onion is translucent, about 5 minutes. Add garlic and cook until fragrant, 1-2 minutes. Add broth and stir to break up any bits stuck to pan. Add tomatoes. Season with Cajun seasoning (start with a teaspoon and increase to taste) and black pepper and continue to cook 2-3 minutes.

Add shrimp to pan and cook until shrimp are opaque and just cooked through, about 5 minutes.

This is the best Cajun Chicken Pasta recipe! It's creamy, cheesy, loaded with flavor, and on the table in 30 minutes! An easy weeknight dinner your whole family will love.

Cajun Chicken Pasta

penne ((2 cups) uncooked)

chicken breast ((2 chicken breasts) boneless and

salt (or

¼ teaspoon pepper (or

sausage

parsley (chopped)

half and half

parmesan cheese (shredded)

Cook pasta: Cook the pasta according to package instructions until it's al dente (cooked until it's still firm when bitten). Drain and set aside.

Cook Chicken: Heat the olive oil in a large skillet over medium-high heat.

Add the chicken to the skillet, then sprinkle with the cajun seasoning and season with salt and pepper. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.

Add sausage: Stir in the sausage and cook for a couple more minutes until the sausage starts to brown.

Add garlic and parsley: Add the garlic, parsley to the skillet and stir. Cook for 30 seconds until the garlic becomes aromatic.

Add half and half: Add the half and half and cook until it comes to a boil. Stir in the parmesan cheese.

Stir in pasta: Add the penne and stir everything together.&nbsp;

Garnish and serve: Garnish with more parmesan cheese and parsley if preferred and serve while warm.

https://content.jwplatform.com/videos/Q2iJQay3.mp4

This Cajun Chicken Pasta is creamy, cheesy, loaded with flavor and on the table in 30 minutes! An easy weeknight dinner your whole family will love!

Seasoned blue crab meat served on a warm puff pastry-the perfect appetizer!

Louisiana Crab Puffs

puff pastry (, 1 sheet; they usually come 2 to a box)

crab meat (, fresh; drained)

cream cheese (, room temperature)

green onions (, minced very fine)

flour (,

paprika (, smoked)

salt (, kosher)

lemon juice

Louisiana Hot Pepper Sauce ((optional))

egg (, for egg wash)

water (, for egg wash)

Preheat

https://embed.mediavine.com/videos/bi898xbfpghtyc3mbh07

Easy and impressive appetizer with just a few simple ingredients!

Soften

Allow puff pastry to soften at room temperature for about 15 minutes

Drain

Drain crab meat in colander; set aside (do not rinse it)

Chop

Beat

In a small bowl, lightly beat egg and add water; this is the egg wash; combine well; set aside

Prep

Scatter

Scatter flour on level surface (countertop) and unfold pastry sheets

Unfold

Unfold each pastry sheet and, use a rolling pin to roll the pastry dough to about 12&quot; x 12&quot; inches

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Top 20 cajun recipes recipes from across the web

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

Top Tags

Low Carb Jambalaya With Chicken, Sh...

Crab and Shrimp Etouffee

Slow Cooker Cajun Chicken Alfredo

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Skillet Cajun Spiced Fish with Toma...

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Louisiana Crab Puffs

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