From spicy gumbo to creamy boudin balls, Louisiana’s rich culinary heritage is a true reflection of its cultural diversity. As the birthplace of jazz, zydeco, and Mardi Gras, the Pelican State knows how to bring the heat when it comes to food. In this article, we’re sharing 18 mouthwatering recipes that showcase the bold flavors and hearty portions that Louisiana is famous for. Whether you’re a native born-and-bred Louisianan or just a spice-loving foodie, these recipes are sure to satisfy your cravings.
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Cajun Shrimp and Grits
This recipe combines the richness of creamy grits with the bold flavors of Cajun shrimp, perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound large shrimp, peeled and deveined
– 1 tablespoon Cajun seasoning (such as Tony’s or Zatarain’s)
– 1/4 cup chopped scallions for garnish
Instructions:
1. Bring the water to a boil and whisk in the grits. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally.
2. In a large skillet, melt butter over medium-high heat. Add shrimp and cook until pink, about 3-4 minutes per side.
3. Add Cajun seasoning to the shrimp and stir to combine. Cook for an additional minute.
4. Stir the cooked grits with salt and black pepper to taste.
5. Serve the shrimp on top of the grits, garnished with scallions.
Cooking Time: 30-35 minutes
Creole Jambalaya with Andouille Sausage
This beloved Louisiana dish combines the bold flavors of Andouille sausage, chicken, and rice for a hearty one-pot meal that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 Andouille sausages, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups chicken broth
– 1 teaspoon paprika
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add sausage and cook until browned, about 5 minutes. Remove from skillet.
3. Add chicken and cook until browned, about 5 minutes.
4. Add onion and garlic; cook until onion is translucent.
5. Stir in rice, paprika, salt, and pepper. Cook for 1 minute.
6. Gradually add broth, stirring constantly.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid has been absorbed and rice is tender.
Cooking Time: 30-35 minutes
Louisiana Red Beans and Rice
A classic Creole dish that’s simple, hearty, and flavorful, Louisiana Red Beans and Rice is a staple of the Bayou State. This comforting one-pot meal is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 pound smoked sausage, such as Andouille or kielbasa, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup uncooked white rice
– 4 cups water
Instructions:
1. In a large pot or Dutch oven, combine the red beans, sausage, onion, garlic, thyme, cayenne pepper, salt, and black pepper.
2. Add the water and bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the beans are tender.
3. Stir in the cooked rice and cook for an additional 5 minutes, or until heated through.
Cooking Time: 45-50 minutes
Spicy Crawfish Étouffée
A classic Louisiana dish, Spicy Crawfish Étouffée is a flavorful and spicy seafood stew that’s perfect for a quick weeknight dinner or a special occasion. This recipe combines succulent crawfish with aromatic vegetables and spices to create a mouth-watering experience.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 lb crawfish tails
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 tsp paprika
– 1 tsp cayenne pepper
– 1/2 tsp dried thyme
– 1/4 tsp black pepper
– 1 cup chicken broth
– 1 cup long-grain rice
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Stir in paprika, cayenne pepper, thyme, and black pepper; cook for 1 minute.
4. Add crawfish, chicken broth, and rice; stir to combine.
5. Reduce heat to low; simmer, covered, for 10-12 minutes or until crawfish is pink and cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 20-22 minutes
New Orleans-Style Gumbo
Gumbo, a staple of Louisiana cuisine, is a hearty soup that combines the flavors of the city’s rich cultural heritage. This recipe brings together the classic ingredients and techniques to create a deliciously thick and savory gumbo.
Ingredients:
– 1 lb okra, chopped
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup long-grain rice
– 4 cups chicken broth
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– Salt and black pepper to taste
– Filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add chicken, onion, celery, and garlic; cook until chicken is browned, about 5 minutes.
3. Add rice, broth, thyme, cayenne pepper, salt, and black pepper. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until rice is tender.
5. Stir in chopped okra and cook an additional 2-3 minutes or until thickened.
6. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Blackened Catfish with Remoulade Sauce
A classic Louisiana dish gets a flavorful twist with this blackened catfish recipe, paired with a tangy remoulade sauce.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp butter
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– Remoulade Sauce ingredients (see below)
Remoulade Sauce:
– 1 cup mayonnaise
– 1/4 cup chopped green onions
– 1/4 cup chopped fresh parsley
– 1 tbsp Dijon mustard
– 1 tsp Worcestershire sauce
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together paprika, garlic powder, onion powder, and cayenne pepper.
3. Season catfish fillets with salt, pepper, and the spice mixture.
4. Melt butter in an oven-safe skillet over medium-high heat. Add catfish and cook for 3-4 minutes per side, or until blackened.
5. Transfer skillet to the preheated oven and bake for 10-12 minutes, or until cooked through.
6. Meanwhile, prepare Remoulade Sauce by combining all ingredients in a bowl and refrigerating until ready to serve.
7. Serve blackened catfish with remoulade sauce spooned over the top.
Cooking Time: 20-25 minutes
Fried Okra with Cajun Seasoning
Add a Southern twist to your snacks or sides with this simple and flavorful recipe. Crispy fried okra gets an extra boost of flavor from the bold, spicy essence of Cajun seasoning.
Ingredients:
– 1 cup okra pods, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon Cajun seasoning
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, black pepper, and Cajun seasoning.
2. Pour buttermilk into a separate shallow dish.
3. Dredge okra slices in flour mixture, shaking off excess.
4. Dip floured okra in buttermilk, then coat with flour mixture again, pressing gently to adhere.
5. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
6. Fry coated okra in batches until golden brown and crispy, about 3-4 minutes per batch.
7. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Dirty Rice with Ground Beef and Liver
A hearty, comforting dish that’s a staple of Cajun cuisine, this recipe combines ground beef, liver, and rice for a flavorful and filling meal.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped cooked liver
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until browned, about 5 minutes.
4. Add the cooked liver, paprika, salt, and pepper to the skillet. Stir to combine.
5. Once the rice is cooked, fluff it with a fork and add it to the skillet. Stir until well combined.
6. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
Cooking Time: 25-30 minutes
Corn Maque Choux
Maque Choux is a classic Southern side dish that combines sweet corn with onions, bell peppers, and cream. This recipe is a simple and flavorful take on the traditional dish.
Ingredients:
– 1 medium onion, diced
– 2 medium bell peppers (any color), diced
– 2 cups fresh or frozen corn kernels
– 2 tablespoons butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh chopped parsley or chives for garnish (optional)
Instructions:
1. In a large skillet, melt the butter over medium heat. Add the onion and bell peppers; cook until tender, about 5 minutes.
2. Add the corn kernels and stir to combine. Cook for an additional 2-3 minutes, until the corn is slightly tender.
3. Pour in the heavy cream and stir to combine. Season with salt and pepper to taste.
4. Simmer the Maque Choux for 5-7 minutes, or until the cream has thickened slightly.
5. Serve warm, garnished with chopped parsley or chives if desired.
Cooking Time: 15-20 minutes
Boudin Sausage Balls
Get ready to delight your taste buds with these crispy, flavorful Boudin sausage balls! Made with spicy boudin sausage and a blend of savory spices, they’re perfect for snacking or as a side dish.
Ingredients:
– 1 lb boudin sausage
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon milk
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine boudin sausage, flour, paprika, cayenne pepper (if using), salt, and black pepper. Mix well until just combined.
3. Add the beaten egg and milk; mix until a dough forms.
4. Roll the dough into small balls, about 1 inch in diameter.
5. Place the balls onto a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Shrimp Po’ Boy with Cajun Mayo
Savor the flavors of New Orleans with this mouthwatering Shrimp Po’ Boy, featuring succulent shrimp tossed in a zesty Cajun mayo and served on crispy French bread.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup mayonnaise
– 2 tablespoons Cajun seasoning
– 1 tablespoon lemon juice
– 4 hamburger buns (French bread)
– Lettuce, tomato, pickles, and any other desired toppings
Instructions:
1. In a medium bowl, whisk together mayonnaise, Cajun seasoning, and lemon juice.
2. Add the shrimp to the bowl and toss until well coated with the Cajun mayo mixture.
3. Preheat a skillet or grill over medium-high heat. Cook the shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Split the French bread in half lengthwise and toast lightly.
5. Assemble the Po’ Boys by placing the shrimp on the bread, followed by desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Bread Pudding with Bourbon Sauce
A classic comfort dessert gets a boozy twist in this rich bread pudding recipe, served with a tangy bourbon sauce that’s sure to please.
Ingredients:
For the bread pudding:
– 4 cups stale white bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
For the bourbon sauce:
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 tablespoons bourbon whiskey
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together sugars, eggs, and vanilla extract.
3. Add bread cubes and toss until evenly coated.
4. Pour in heavy cream and stir until bread is fully saturated.
5. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
6. Meanwhile, prepare bourbon sauce by whisking together cream, butter, bourbon, sugar, and vanilla extract.
7. Serve warm bread pudding with a drizzle of bourbon sauce.
Cooking Time: 35-40 minutes
Muffuletta Sandwich
Experience the rich flavors of New Orleans with this iconic sandwich recipe. A Muffuletta is a Sicilian-style sandwich that typically features cured meats, cheese, and olive salad piled high on crusty bread.
Ingredients:
– 1 round Italian bread (about 12 inches)
– 8 oz salami
– 4 oz ham
– 2 tbsp olive salad (see below for recipe)
– 1/4 cup grated provolone cheese
– 1 tsp dried oregano
Olive Salad Recipe:
– 1/2 cup pitted green olives, sliced
– 1/4 cup pitted black olives, sliced
– 2 tbsp chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the bread in half horizontally.
3. Spread the olive salad on the bottom half of the bread.
4. Layer the salami, ham, and provolone cheese on top of the olive salad.
5. Sprinkle with oregano.
6. Top with the remaining bread half.
7. Wrap individually and bake for 10-12 minutes or until the bread is toasted.
Cooking Time: 10-12 minutes
Cajun Crab Cakes
These mouthwatering crab cakes combine the sweetness of lumps crab meat with the bold flavors of Cajun spices, perfect for a seafood lover’s delight.
Ingredients:
– 1 lb jumbo lump crab meat
– 1/2 cup panko breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon Cajun seasoning
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 2 tablespoons mayonnaise
– 1 egg, lightly beaten
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat a non-stick skillet or deep fryer to medium-high heat.
2. In a large bowl, gently combine crab meat, panko breadcrumbs, garlic, Cajun seasoning, paprika, and cayenne pepper.
3. In a small bowl, mix mayonnaise and egg. Add to the crab mixture and stir until just combined.
4. Divide the mixture into 6 equal portions and shape each into a ball. Flatten slightly into patties.
5. Fry crab cakes for 2-3 minutes on each side, or until golden brown. Drain on paper towels.
Cooking Time: 4-6 minutes
Sweet Potato Pone
Sweet Potato Pone Recipe
Summary: A classic Southern dessert, Sweet Potato Pone is a moist and sweet treat made with cooked sweet potatoes, sugar, eggs, and spices.
Ingredients:
– 2 large cooked sweet potatoes, mashed
– 1 cup granulated sugar
– 3 large eggs, beaten
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine mashed sweet potatoes, sugar, eggs, cinnamon, nutmeg, and salt. Mix well.
3. Add melted butter and mix until smooth.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Remove from oven and let cool before serving.
Cooking Time: 35-40 minutes
Praline Pecan Pie
This recipe adds a caramelized praline layer to the traditional pecan pie, creating a rich and indulgent dessert. The combination of gooey pecans, crunchy praline, and flaky crust is sure to impress.
Ingredients:
– 1 cup light corn syrup
– 1/2 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups pecan halves
– 1/4 cup praline topping (see below)
– 1 pie crust
Praline Topping:
– 1/2 cup light corn syrup
– 1/4 cup granulated sugar
– 1 tablespoon water
– 1 teaspoon baking soda
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together corn syrup, sugar, eggs, and vanilla extract until well combined.
3. Stir in pecan halves.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour pecan mixture into the pie crust.
6. Top with praline topping (cook according to package instructions).
7. Bake for 45-50 minutes or until filling is set.
Cooking Time: 45-50 minutes
Bananas Foster French Toast
Bananas Foster French Toast: Elevate your breakfast game with this decadent twist on classic French toast!
Ingredients:
– 4 slices of Challah bread or similar egg-based bread
– 2 ripe bananas, sliced
– 1/4 cup brown sugar
– 2 tablespoons unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
– Optional: powdered sugar and caramel sauce for serving
Instructions:
1. In a shallow dish, whisk together eggs, vanilla extract, and salt.
2. Heat a non-stick skillet or griddle over medium heat.
3. Dip each bread slice into the egg mixture, coating both sides evenly.
4. Place coated bread slices on the skillet or griddle and cook for 2-3 minutes on each side, or until golden brown.
5. While French toast is cooking, melt butter in a separate pan over low heat. Add sliced bananas and cook for about 2 minutes, stirring occasionally, until caramelized.
6. To assemble Bananas Foster French toast, place cooked bread slices on a serving plate, top with caramelized banana mixture, and sprinkle with brown sugar.
7. Serve immediately, and enjoy the sweet indulgence!
Cooking Time: 10-12 minutes
Creole Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this Creole-inspired recipe combines the natural sweetness of bell peppers with the bold spices and savory flavors of Louisiana.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef or sausage, cooked and crumbled
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup Creole seasoning blend (or store-bought)
– 1 can diced tomatoes
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut tops off peppers, remove seeds and membranes, and place in a baking dish.
3. In a large skillet, cook onion and garlic until softened. Add cooked ground beef or sausage, Creole seasoning blend, and diced tomatoes. Stir well.
4. Stuff each pepper with the meat mixture, filling to the top.
5. Drizzle tops with olive oil and sprinkle with parsley.
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your kitchen with these 18 mouth-watering Louisiana recipes that put a Southern twist on classic flavors. From Cajun Shrimp and Grits to New Orleans-Style Gumbo, Spicy Crawfish Étouffée, and Boudin Sausage Balls, these dishes will transport you straight to the heart of Louisiana. With a mix of seafood, sausage, rice, and more, there’s something for every taste bud. So grab your apron and get cooking with these authentic Southern recipes that are sure to become family favorites.