Easy Cajun Recipes Anyone Can Make

The spices and flavors of classic Cajun cuisine are exaggerated by the chefs that now represent the genre, like Emeril Lagasse and his predecessor Prudhomme, but the basic principles of what makes Cajun food unique are all there.

The rich, vibrant dishes are flavored by this trinity of ingredients, carefully sautéed to develop a rich base. Cajun cooking is a labor of love, from vigorously stirring roux to form the base and thickening agent for flavorful gumbos, to adjusting and readjusting the seasonings to find that perfect balance of cayenne pepper, scallion, garlic, and cooling creaminess — but cooking a Cajun meal doesn't have to be exhausting.

We have rounded up our favorite Cajun dishes that balance the heat, pack in that mind-blowing flavor, and are simple enough for any cook to follow.

Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein. — Taste of Home

For the Andouille-Stuffed Peppers recipe, click here.

Enjoy this potato salad on its own or stir it into your gumbo for a welcomed creaminess that will cool the heat.

For the Bayou Potato Salad recipe, click here.

Special contributor, Rick Browne says, "this Cajun-inspired jambalaya recipe is the perfect all-in-one meal." This simple recipe uses three different kinds of sausage, and of course, lots of green bell pepper, onion, and celery to produce a deeply flavorful dish.

For Big Chef Kevin's Jambalaya recipe, click here.

Here's an interesting twist on a classic American snack. Make a large batch of these and take them with you to a ball game — they're perfect for when the munchies strike. — Sophie Uong

For the Cajun Cracker Jack recipe, click here.

Keep this Cajun-spiced sea bass recipe healthy with a low sodium spice blend for a healthy fish dinner with plenty of delicious Cajun flavor.

For the Cajun Sea Bass recipe, click here.

This is a quick and easy sandwich that gives a slight kick of heat. Have this one on hand when you want to impress your guests. — s.a.l.t. sisters

For the Cajun Shrimp Po'Boy recipe, click here.

There's plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. — Mark Oppe

For the Cajun Shrimp Skillet recipe, click here.

Chicken and andouille is my favorite of the classic gumbo combinations, the chicken tender and filling and the sausage adding a rich spike of heat. Make it a day or two in advance for the best flavor and reheat it slowly so that the chicken meat does not fall apart. It freezes exceptionally well and is a great choice for parties or tailgating. Don't skip the white rice—gumbo isn't gumbo if it isn't served over a mound of rice—or the hot sauce at the table. — Emeril Lagasse

For the Chicken and Andouille Gumbo recipe, click here.

Etouffée is a Cajun dish in which a main ingredient (usually shellfish) is smothered in a chunky sauce made of stock, tomatoes, peppers, and onions. Crawfish is the most popular version of étouffée; shrimp is easier to find and equally delicious. — Russ Crandall

For the Crawfish Étouffée recipe, click here.

This gumbo was created for Craig Claiborne of The New York Times. When he asked chef Folse to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole cuisine, he knew this unusual dish would be the perfect choice. — Rick Tramonto

For the Death by Gumbo recipe, click here.

Mayonnaise may be the condiment of choice for many people in New Orleans when it comes to their favorite sandwich, the po'boy, but I like to dress things up a little bit with a homemade remoulade, which packs some heat thanks to a good amount of hot sauce. — Brian Jupiter

For the Oyster Po'Boy recipe, click here.

Make this quick and easy creamy pasta dish with a hint of Cajun spice on busy weeknights.

For the Spaghetti with Cajun Cream Sauce and Shrimp recipe, click here.

After picking up a blackened seasoning mix from New Orleans, we decided to throw it on a batch of wings to see how it would turn out — the skin was crisp, flavorful and absolutely delicious. Alternatively, you could make a spice mixture of your own, or use a pre-made Cajun seasoning mix for this recipe. — Yasmin Fahr.

For the New Orleans-Style Blackened Chicken Wings recipe, click here.

Cajun spices and green onion give this twist on shrimp and grits a distinctly Cajun flare.

For the Spicy Shrimp and Cheese Grits recipe, click here.

This is a finely honed version of the traditional preparation, and even though a stick of butter may seem generous for a pound of shrimp... well, the dish would miss it if you used less. To get the roux to a medium golden color and cook it properly, you need this volume of butter and flour. And it's true to the spirit of generations of generous, open-handed Cajun cooks, who aren't known for starting a dish with merely a tablespoon or two of butter! — Joshua Marks

For the Shrimp Étouffée recipe, click here.

This dish is a delicious Cajun gumbo courtesy of The Grill Room's Executive Chef Drew Dzejak. It's the perfect dish to serve when hosting guests for a Mardi Gras celebration, along with a Sazerac or Pimm's Cup cocktail. Serve with a side of jasmine rice. —The Grill Room at the Windsor Court Hotel

For The Grill Room's Gumbo recipe, click here.