Quick-Fix Cajun and Creole Favorites

Recipe: Citrus-Marinated Shrimp with Louis Sauce

Five fruits flavor this appetizer of Citrus-Marinated Shrimp With Louis Sauce.

Recipe: Cajun Chicken Pasta

For cleanup in a snap, serve Cajun Chicken Pasta right out of the pan. Add salad and dinner rolls to complete your menu.

Recipe: Family-Style Muffuletta

Porchetta, a seasoned boneless pork roast, can be found in the deli case, but you can use any cold cuts here. For a make-ahead twist, wrap the sandwich tightly with plastic wrap, and chill under the weight of a heavy cast-iron skillet up to 8 hours.

Recipe: John's Red Beans & Rice

John's Red Beans and Rice are a favorite comfort food served throughout Louisiana. Be sure to cook this one-dish meal the entire time to allow the flavors to develop. Serve red beans and rice over hot cooked rice. Serve over hot cooked rice.

Recipe: Chicken-and-Sausage Gumbo

After preparing the roux, most of the time spent making gumbo is basically hands-free. You’ll just need to stir the pot occasionally to prevent sticking. This flavorful stew recipe is worth the effort.

Recipe: New Orleans Barbecue Shrimp

Spicy, buttery, and decidedly hands-on, this dish is a New Orleans classic. Crusty French bread―and plenty of napkins―are traditional accompaniments to New Orleans Barbecue Shrimp.

Recipe: 1-2-3 Jambalaya

Smoked sausage and Creole seasoning deliver long-simmered flavor to this hearty Louisiana favorite.

Recipe: Shrimp-and-Sausage Stew

This stew is similar to gumbo, but without the roux. The recipe gets its thick glossiness from a cornstarch-and-water slurry that’s stirred in at the end.

Watch: How to boil shrimp

Recipe: Okra Creole

Serve flavorful Okra Creole as a side or over rice for an easy entrée. This recipe uses frozen okra as a budget and time saver.

Recipe: Crawfish Étouffée

This recipes call for fresh crawfish because they’re readily available in Cajun country. Don’t fret if you can’t get your hands on the fresh seafood―frozen crawfish tails work very well.

Recipe: Cajun Shrimp Casserole

We offer make-ahead and freezing instructions on this luscious Cajun Shrimp Casserole. Serve with spring mix lettuce drizzled with red wine vinaigrette.

Recipe: Crab-and-Shrimp Étouffée

A combination of two favorites―fresh seafood and rice―tastes great in Crab-and-Shrimp Étouffée. You can serve it on fine china at formal gatherings or down-home style right from the pot on the stove.

Recipe: Muffuletta Calzones 

Our Muffuletta Calzones have all the tasty traits of the classic sandwich: crusty bread filled with layers of provolone, ham, salami, and the essential olive salad. For even more flavor, add 1 tsp. dried Italian seasoning and 1⁄2 tsp. dried crushed red pepper to the cheese blend.

Recipe: Chicken-Andouille Gumbo

Make Chicken-Andouille Gumbo the day ahead to save time. Fresh andouille and crusty french bread are essential to this dish.

Recipe: Shrimp-and-Grits Eggs Benedict

If you thought the popular Lowcountry dish shrimp and grits couldn’t be improved. Try a delicious twist on this recipe using fried grits squares, asparagus spears, and a creamy shrimp sauce.

Try more Eggs Benedict variations

Recipe: Creole Fried Rice

Chop the ingredients ahead, and make the rice the day before to have Creole Fried Rice on the table in nothing flat. It’s also a great use for leftover rice―just be sure you have 3 cups on hand.

Recipe: Cajun-Baked Catfish

Serve not-too-spicy Cajun-Baked Catfish with your favorite hush puppies and coleslaw.

Recipe: Cajun Corn Maque Choux

With only 8 ingredients Cajun Corn Maque Choux makes a quick and zesty accompaniment to your menu.

Recipe: Easy Chicken Gumbo

Cajun seasonings make the flavor of this gumbo complex, but the prep work is easy enough for a weeknight dinner. The gumbo and our Okra Pilau can be ready in 48 minutes.

In step one, adding flour to hot oil creates a fast and flavorful roux.

Recipe: Creole Shrimp and Grits

A New Orleans classic gets a Lowcountry makeover in Creole Shrimp and Grits.

Recipe: Jambalaya

Classic one-pot dish is loaded with Creole spices and comes together in three easy steps.

Supper Ideas from the Pros
Test Kitchen Professional Norman King shows you how to cook Jambalaya for supper tonight.

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