OHHH 😮🔥 Cajun cuisine—bold, rustic, one-pot, no-apologies flavor. This is bayou comfort at its finest.
🌶️ What defines Cajun food
- Built on the holy trinity: onion, bell pepper, celery
- Lots of garlic, paprika, cayenne, thyme
- Dark roux, slow cooking, deep flavor
- Less fancy than Creole—more “feed everybody” energy
🔥 Cajun Classics You Gotta Know
- Jambalaya (rice, sausage, chicken, shrimp—one pot magic)
- Gumbo (dark roux, okra or filé, absolute patience)
- Étouffée (smothered shrimp or crawfish)
- Red beans & rice (Monday royalty)
- Dirty rice
- Boudin sausage
- Cajun fried catfish
🧂 Easy Homemade Cajun Seasoning
(Way better than store-bought)
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½–1 tsp cayenne (to taste)
- Salt & black pepper
🍽️ Want a quick Cajun dinner?
Cajun Chicken & Sausage Skillet (30 min)
- Sauté sliced andouille sausage until browned
- Add chicken, Cajun seasoning, trinity veggies, garlic
- Finish with a splash of broth + cream or tomatoes
- Serve over rice
🔥 Cajun pro tips
- Dark roux = flavor, not fear (peanut butter → chocolate color)
- Season in layers, not all at once
- Spicy doesn’t mean salty—balance matters
If you want, I can drop a full gumbo recipe, jambalaya step-by-step, or a Cajun seafood boil that’ll have everyone hovering around the pot 😏🍤
