It’s almost Fat Tuesday which is the English name for Mardi Gras. This is a great time to try out some Cajun recipes or creole cuisine. With a mother-in-law who grew up outside New Orleans you can bet I started learning Louisiana cooking as soon as I married her son! So put some hot sauce on the table and get ready for some Cajun cooking! Along with a few Creole recipes, too!
This post may contain affiliate links of which I may or may not be paid a small commission at no cost to you.
For me it all began with Paul Prudhomme. It was probably about 1986 when I went with Manservant to N'awlins where he had a conference and I discovered pralines and lots of other stuff.
It was also where a fortune teller predicted I would have twins and a few years later I discovered she was right. Yes, I have it all on tape!
We ate our hearts out that trip, including eating at K-Pauls, and numerous other classic establishments.
I soon bought Paul's cookbook and began my journey of cooking through it.
That and some of Emeril's cookbooks, along with Junior League cookbooks gifted to me by my mother-in-law, quickly became my go-to faves.
Manservant's mother grew up in Gulfport, Mississippi, not too far from New Orleans.
It's her and Paul Prudhomme, I have to thank for my first bowl of red beans and rice.
Maw made her own gumbo and jambalaya too. She made sure I was supplied with lots of the great Southern cookbooks and it is with her in my mind whenever I peruse them.
Have to admit though she always wanted turtle soup just like at Commander's Palace and hoped one day I would come through.
Though I was never able to honor that request, I did try to come through on everything else.
You will have guessed right if you guessed that a Jewish girl from Kankakee, Illinois had never eaten food like this before!
Kind of funny to think that Manservant's ancestral ties are somewhere in Louisiana.
Truth is he even visited the cemetary where his grandfather's family is buried and it dates back to the 1700's.
Why I Love Creole and Cajun Recipes
I love flavor and do not like bland food. Cajun food satisfies these requirements.
Manservant is also very happy when I make any of these delicious recipes.
Cooking these recipes also reminds me of the wonderful hospitality always given us by our Mississippi cousins whenever we visit.
It reminds me of visiting my husband's grandfather not far from the beach.
All in all these popular cajun recipes remind me of good times!
Not to mention that the rich flavors of Louisiana classic recipes are part of my children's heritage.
We have visited N'awlins enough, but well; it is never enough. It is one special place with amazing stories and incredible food.
I have to admit sometimes I was happy to be getting on a plane and heading back to Colorado. Only because I'd eaten so much, I just couldn't handle one more bite!
FAQ's
What is Cajun food?
What is the difference between Cajun and Creole cooking?
What is the Holy Trinity?
What is a roux?
Who are the Cajuns and who are the Creoles?
Creoles are people of mixed descent with European and Black backgrounds.
Tips for Making Cajun Recipes
Prep time varies with each recipe but be sure to prep. It makes the recipe much easier to prepare.
Most of these recipes require Cajun seasoning. I always make my own, according to what the recipe requires. If you want to use store-bought seasoning that is fine with me. However it may change the flavor profile a bit.
Have your holy trinity chopped and ready to go. Once you start cooking these recipes come together pretty fast.
If making a roux, read about it and get comfortable before getting started. Remember don't step away from the stove!
So let's get started!
Shrimp: Creole Cajun Dishes
Shrimp Etouffe with Baked Cajun Rice
Use the shrimp shells to make your own shrimp stock for this delicious recipe.
Made with a roux and the holy trinity, this cajun gumbo recipe can be adapted many ways.
Bbq Cajun Shrimp Recipe- Use Gulf shrimp if you can find them.
Shrimp Creole with Baked Jambalaya Rice
More Popular Cajun Recipes
Big Mamou Chicken Cajun Pasta - use some heavy cream if you want to make this extra rich!
Chicken and Sausage Gumbo Yaya
Cajun Fish with Pecans and Brown Butter
Gluten Free Southern Cornbread Muffins
Paul Prudhommes' Not Bisquick Muffins
Cajun Creole Desserts
Paul Prudhomme's Chocolate Chip Cookies
Paul Prudhomme's Mocha Coffee Cookies
Kind of Bananas Foster French Toast
French Toast with Praline Pecan Butter
Don't forget to garnish the savory flavors of these Cajun creole dishes with lots of minced green onions and serve with plenty of white rice or make dirty rice if you prefer!
Introduce your friends to Cajun cooking and I promise you will have friends for life. Make Fat Tuesday something to celebrate.
Mardi Gras food can't be beat!
There is a lot to love with the combination of flavors in Cajun and Creole food.
Discover for yourself and let the good times roll!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
I Love Comments!