Nothing says comfort food like Cajun food. When you are a Louisiana bride, Cajun recipes should come second nature to your reception dinner. Guests will go away happy and wanting more of these delicious recipes. Any catering company can cook your Cajun recipes to suit you, or for the Do it yourself bride, there is always the family cook book to consult. Here are three simple Cajun recipes to prepare for your big day.

Jambalaya

Ingredients:

12 ounces skinless chicken breast

1 pound smoked sausage

2 bell peppers

1 onion

2 celery stalks

3 garlic cloves minced

1 can whole tomatoes

1/3 cup tomato paste

1 can beef broth

1 tbsp dried parsley

1 1/2 tsp dried basil

1/2 tbsp oregano

1 tbsp Tabasco

1/2 tbsp salt

1 pound shrimp (optional)

 Directions:                                                                                                                                                                                                                                                                                                                                                                                                                                                                           Chop all fresh vegetables and meat to desired size. Add all ingredients to crock-pot, except the shrimp. Cook on high for 4 hours. Add shrimp and then cook jambalaya an additional 30 minutes on high. Serve with rice or pasta.

Seafood Gumbo

Ingredients:

3 tbsp flour

3 tbsp oil

1 pound andouille sausage

2 cups frozen okra

1 onion chopped

2 medium bell peppers chopped

6 celery ribs chopped

3 garlic cloves chopped

1/4 tsp thyme

2 large bayleaves

1/4 tsp white pepper

1 can 14.5 ounces diced tomatoes, undrained

4 cups Fish stock or water

1 pound fresh lump crabmeat

1 package frozen crawfish (8 to 12 ounces)

1 pint drained oysters

 

Directions:

In saucepan combine flour and oil. Cook while stirring constantly over medium heat for 5 minutes. Reduce heat and continue to cook until mixture turns brown, creating a roux.

Put Roux and all the vegetable and seasonings in crock pot and cook on low 7 to 8 hours. Add crabmeat, oysters, and crawfish and cook on low for 30 more minutes. Serve Gumbo over cooked rice.

Cajun Cornbread:

Ingredients:

2 boxes Jiffy Cornbread Mix

1 bell pepper diced

1 onion diced

1 1/2 pound hamburger (ground beef)

3 jalapenos chopped without seeds

6 slices of cheese

1 can cream style corn

Cajun spices

Directions:

Preheat oven to 400.

Make cornbread according to package directions. After mixed add cream corn and jalapeno peppers.

Cook beef, seasoning with Cajun spices. If you don’t have Cajun spices, a mix of salt, pepper, cayenne, garlic powder, and onion powder combined will make a fine substitute. While cooking the meat add bell pepper and onion.

Grease a 13×9 inch pan and pour half of the cornbread mix into the pan. Then layer meat mixture on top. Add cheese, and then pour rest of cornbread mix on top of the cheese. Bake until golden brown. Serve warm.

All these Cajun recipes are easy to cook, making for a stress free meal. Any of these recipes can be made in advance and frozen until the day they are needed. The best part about these Cajun recipes is they offer all the comforts of home cooked meals without the hassle. (These are general recipes with my own spin on them)

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Louisiana’s Best Chicken Andouille & Sausage gumbo

½ cup vegetable oil

½ cup all purpose flour

2 large onions, chopped, about 5 cups

3 red bell peppers, chopped, about 3 ½ cups

3 celery stalks, chopped, about 1 ½ cups

8 garlic cloves, chopped

¼ teaspoon cayenne

½ cup dry white wine

¼ cup chopped fresh thyme

3 bay leaves

1 28-ounce can diced tomatoes with juice

2  8-ounce bottles clam juice

1 can low-salt chicken broth

1 ½ pounds andouille sausage (such as Aidells), cut crosswise into 3/8-inch slices,
…….sautéed separately, pan deglazed with soup, then added to soup

1 ½ pounds skinless boneless chicken thighs, cut into 1-inch cubes

4 ounces sliced frozen okra or more to taste, 1/2-inch slices

¼ cup Italian parsley, chopped

¼ cup green onions, minced

1 teaspoon Worcestershire sauce or more to taste

1 tablespoon Creole/Cajun seasoning (such as Emeril’s Essence)

½ tablespoon file powder

1 tablespoon liquid or powdered shrimp/crab boil (such as Cajun’s Choice)

1 teaspoon dried mustard

1 ½ pounds raw, peeled, deveined  medium shrimp

 

1. Heat your skillet over medium-high heat.
2. Add butter and heat until it begins to sizzle.
3. Add flour and whisk. Continue whisking until the roux reaches the color of chocolate . Take your time and DO NOT BURN IT.
   
4. Once the roux has reached the desired color, add  onions, bell peppers, celery and garlic. Stir well, and allow to cook down for 7 minutes or so. You want all the vegetables to be soft and clear.
   
5. Add the stock, bay leaves, the andouille, salt, and cayenne pepper. You might wanna add a little more stock.
6. Stir well, and bring to a simmer. Allow the gumbo to simmer for about 18 minutes. Then add your chicken.
7. Reduce the heat to right above low, continuing to allow the gumbo to simmer for about 40 minutes.
8. Taste and see if you need to add any extra seasoning, if so add it now.
   
9. Serve the gumbo over rice in an bowl.  

There are plenty of place to cut corners when it comes to your wedding budget and one of the best places is on your menu. This doesn’t mean you should serve your guests defrosted TV dinners, it simply means you can cut corners by not hiring a caterer and giving your guests a home-cooked meal, straight from your kitchen. When having a Cajun wedding, there are three staple foods that a Cajun bride must have: gumbo, hush puppies, and catfish. These three recipes will be simple, yet flavorful, to cut your wedding budget and still enjoy your big day.

 

Chicken and Sausage Gumbo

1 cup vegetable oil

1 cup all-purpose flour

1 large onion, chopped

1 large green bell pepper, chopped

2 chopped celery

1 pound andouille or smoked sausage, sliced 1/4 inch thick

4 cloves garlic, minced

salt and pepper to taste

Creole seasoning to taste

Cayenne pepper to taste

1 bay leaf

*6 cups chicken broth

*1 rotisserie chicken, boned and shredded

*Note: You may substitute 6 cups chicken brother for your own broth. The rotisserie chicken may be replaced with cooked boneless chicken.

 

First, you will want to create a roux with your flour and oil in a Dutch oven, or large stock pot. After cooking your roux to the color of chocolate milk mix in your onions, bell pepper, celery, and sausage into the roux. Cook for 5 minutes before adding garlic. Cook the mixture for another 5 minutes then add your seasonings, salt/pepper, Creole and Cayenne pepper. Stir, then add bay leaf and broth. Bring to a boil, then simmer, uncovered, for an hour. Add chicken, and simmer for one more hour. Our team members at Hammond SEO will help you skin off any and all foam that is on top. It’s very important that all the foam is removed within the last hour.

 

Hush Puppies

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon salt                          

1/4 teaspoon baking soda

1/2 teaspoon freshly ground pepper

1 large egg

1/2 cup buttermilk

1/4 cup minced onion

 

Mix the first five ingredients in a bowl. Create a well in the center of the mixture. Mix egg and buttermilk together, then add to the dry mixture. Stir until mixture is just moist. Stir in Onion. Deep fry in a pan 3 minutes on each side until golden brown.

 

Fried Catfish

1 1/2 cups buttermilk

1/4 teaspoon hot sauce

6 (4- to 6-oz.) catfish fillets

1/3 cup plain yellow cornmeal                 

1/3 cup masa harina (corn flour)*

1/3 cup all-purpose flour

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon ground red pepper

1/4 teaspoon garlic powder

 

Whisk together buttermilk and hot sauce. Pour over fish fillets in a 9×13 pan, chill 8 hours, turning once. Combine cornmeal and next 6 ingredients in dish. Allow fish to stand 10 minutes, before dredging in cornmeal mixture. Fry in Peanut oil.

 

These three recipes will be easy to make and prepare days in advance and the gumbo can even be frozen to keep for your big day. The reciepe comes from Houma Louisiana These recipes will be easy for you and your wedding party to make and your ushers to serve. Your guests will leave with a heart-warming home-cooked Cajun meal.

Jambalaya Recipe

 

INGREDIENTS:

Marinade:  Juice of 4 lemons, salt and pepper to taste, lee & perrin Worcestershire sauce to taste And MOST IMPORTANT da’ tiger sauce (une batta)

10lbs. rice (long grain)         Lee & Perrin Sauce

10lbs. sausage                       10lbs. Pork Butts

10lbs. chicken (quartered & boned)

10lbs. onions (chopped)                  1 bottle Kitchen Bouquet

1 bunch of celery (chopped)          3 cans Rotell tomatoes

 

Easy Jambalaya Recipe

Albany Plantation Cajun Recipes

We will be featuring some of our personal Louisiana favorite cuisines !! We will have our recipe of the month each month.  So stay tuned for some of the best Cajun cooking secrets that have been passed down from generation to generation.

The Best Louisiana Cajun Recipes

Seafood dishes

Cajun Jambalya

Gumbo

Crawfish dishes

Red Beans and Rice

Well, you get the point… A lot of great Cajun Recipes are coming your way !!

The Best Louisiana Cajun Recipes