Cajun Food

Gumbo

Soup

Salmon

Fried Calamari

Oysters

Crab

Shrimp

Snapper

Tzatziki

Crab Cakes

Tuna

Flounder

Boudin Balls

Boudin

Calamari

Seafood Boil

Shrimp Mediterranean

chocolate suicide

catfish

biggest and best oysters

Philly cheese steak sandwich

fried red snapper

Pat chicken thighs dry and cut into 1-inch pieces. Place chicken and shrimp in a bowl. In a small bowl, whisk together 2 tbs Cajun seasoning, paprika, garlic powder, onion powder, salt, black pepper, 2 tbs olive oil and 1 tsp hot sauce. Pour half of the marinade over the chicken and shrimp, toss to coat. Reserve the other half for finishing the sauce. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Prep and marinate proteins

Peel and finely dice the onion. Seed and dice the green bell pepper. Trim and dice the celery. Mince the garlic. Slice the andouille sausage into 1/4-inch rounds.

Chop vegetables

Rinse the rice until water runs clear. In a medium saucepan, combine rinsed rice and 3 cups water, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until tender. Remove from heat and keep covered for 5 minutes, then fluff with a fork.

Cook rice

In a large heavy skillet or Dutch oven, heat 1 tbs vegetable oil and 2 tbs butter over medium heat. Add the diced onion, bell pepper and celery (the Holy Trinity) and cook, stirring occasionally, until softened, about 5–6 minutes. Add the sliced andouille and cook 2–3 minutes to render flavor. Stir in the minced garlic and cook 30–60 seconds until fragrant. Sprinkle 2 tbs all-purpose flour over the mixture and stir constantly for 1–2 minutes to cook the flour and slightly darken — this begins a light roux.

Make roux and sauté

Slowly whisk in 2 cups chicken broth to the pan, scraping browned bits from the bottom. Add the canned diced tomatoes (with juices), Worcestershire sauce and the remaining 1 tbs Cajun seasoning (from the reserved marinade). Bring to a gentle simmer and cook 6–8 minutes to thicken slightly. Taste and adjust seasoning with salt, pepper or more Cajun seasoning as desired. Stir in 1/2 tsp file powder if using for extra thickness and flavor.

Build the sauce

Push the sauce to the edges and add the marinated chicken pieces to the simmering sauce. Cover and cook over medium-low heat for 8–10 minutes, stirring occasionally, until chicken is cooked through (internal temp 165°F / 74°C). Add the marinated shrimp and cook uncovered for 2–3 minutes until pink and opaque. If sauce becomes too thick, add up to 1/4 cup water or broth to reach desired consistency.

Finish proteins

Taste and adjust seasoning. Stir in the reserved marinade that was set aside earlier (if you prefer more heat/flavor) and simmer 1 minute more. Remove from heat and let rest 2–3 minutes to meld flavors.

Adjust and rest

Spoon cooked rice onto plates or a large serving platter. Ladle the Cajun chicken, sausage and shrimp ragout over the rice. Sprinkle chopped fresh parsley and sliced green onions on top. Serve with lemon wedges on the side for squeezing.

Plate

boneless skinless chicken thighs

large raw shrimp (peeled, deveined, tails optional)

Cajun seasoning

paprika

garlic powder

onion powder

salt

black pepper

olive oil (for marinade)

hot sauce

yellow onion

green bell pepper

celery stalks

garlic

andouille sausage or smoked sausage

unsalted butter

vegetable oil

all-purpose flour

low-sodium chicken broth

diced tomatoes (canned, 14 oz)

Worcestershire sauce

file powder (optional)

long-grain white rice

water

fresh parsley

green onions

lemon wedges

In a heavy-bottomed Dutch oven or large pot, heat a steady medium heat. Add 3/4 cup vegetable oil. When oil shimmers, sprinkle in 3/4 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom to prevent burning. Maintain medium to medium-low heat and continue stirring for 20–30 minutes until the roux reaches a deep chocolate-brown color (like the color of chocolate). If it blacks or smells burned, discard and start again. Reduce heat if it’s browning too fast.

Make the roux

Once roux is a deep brown, immediately add the diced onion, bell pepper, and celery (the 'holy trinity'). The roux will bubble and sputter; stir to combine. Cook the vegetables in the roux for 6–8 minutes until softened. Add minced garlic and cook 1 minute more, stirring constantly so garlic does not burn.

Push the vegetables to the side a bit and add the sliced andouille sausage. Cook 3–4 minutes, stirring, until the sausage releases some fat and begins to brown. Add the diced chicken thighs and cook 3–4 minutes, stirring, until the chicken is lightly browned on the outside but not cooked through.

Slowly pour in 6 cups chicken stock while stirring to deglaze and incorporate any browned bits and to loosen the roux. Stir thoroughly so the roux distributes evenly in the stock. Increase heat to bring to a gentle simmer.

Stir in the sliced okra, the can of diced tomatoes with their juices, and add 2 bay leaves. Add 2 tablespoons Creole seasoning and 1 tablespoon Worcestershire sauce. Taste later and adjust seasoning. Bring the gumbo to a simmer, then reduce heat to low. Partially cover and simmer gently for 30–40 minutes so flavors meld and the chicken finishes cooking. Stir occasionally.

After simmering, remove and discard bay leaves. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, or to taste. If using shrimp, add the peeled shrimp in the last 5 minutes of simmering so they turn pink and opaque but remain tender. If the gumbo seems thin, simmer uncovered a few minutes to reduce; for thicker body, sprinkle 1 teaspoon file powder into the pot off heat and stir or let diners add at the table.

Stir in chopped parsley and sliced green onions right before serving. Adjust Creole seasoning or cayenne to taste if more heat is desired.

Ladle gumbo over cooked long-grain white rice (about 3 cups cooked rice yields 4 servings). Garnish with extra green onions and parsley, and serve with lemon wedges if desired. Serve hot.

yellow onion, finely diced

green bell pepper, diced

celery stalks, diced

garlic cloves, minced

andouille sausage, sliced 1/4-inch

boneless skinless chicken thighs, cut into 1-inch pieces

shrimp, peeled and deveined (optional; add last)

chicken stock or low-sodium broth

okra, sliced 1/2-inch (fresh or frozen)

diced tomatoes with juices (canned)

bay leaves

Creole seasoning (or a mix of paprika, cayenne, thyme, oregano, salt)

file powder (optional, for finishing)

fresh parsley, chopped

green onions, sliced

long-grain white rice, cooked

lemon wedges (optional)

In a large soup pot over medium heat, add olive oil and butter. When butter has melted and begins to foam, add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the onion is translucent and vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

sauté aromatics

Add the diced potatoes and diced tomato to the pot. Stir to combine with the aromatics and cook for 2–3 minutes to begin softening the potatoes and release tomato juices.

add vegetables

If using frozen peas, add them later during simmering (see below). If using fresh peas, add now.

Pour in the vegetable broth and water. Add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low and simmer, partially covered, until the potatoes are tender when pierced with a fork, about 15–20 minutes.

simmer

About 5 minutes before the end of simmering, add frozen peas (if using) and the chopped spinach so they wilt but stay bright green.

Remove and discard the bay leaf. Taste and adjust seasoning with more salt, pepper, or a splash more lemon juice as needed.

If you prefer a creamier soup, stir in the heavy cream or half-and-half and warm gently for 2–3 minutes without boiling. Stir in the lemon juice and chopped parsley. Ladle the soup into bowls and garnish with grated Parmesan if desired. Serve hot.

finish and serve

olive oil

carrot, peeled and diced

garlic, minced

potatoes, peeled and diced (about 1/2-inch)

tomato, diced (or 1/2 cup canned diced tomatoes)

frozen peas (or fresh)

fresh spinach, roughly chopped

low-sodium vegetable broth (or chicken broth)

bay leaf

dried thyme

black pepper, freshly ground

lemon juice

heavy cream or half-and-half (optional for creamier soup)

grated Parmesan cheese (optional)

Remove the salmon from the refrigerator 15–20 minutes before cooking to take the chill off. Pat the fillets dry thoroughly with paper towels (this helps achieve a good sear).

Bring salmon to room temperature

Trim any stray bits from the edges. Use a paper towel to blot excess moisture from the skin and flesh.

Lightly season both sides of each fillet with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper. Sprinkle the lemon zest evenly over the flesh side and drizzle 1 tbs olive oil over both fillets. Rub the minced garlic over the flesh and, if using, spread the chopped dill or parsley lightly on top.

If you want a sweet-savory glaze, whisk together honey (1 tbs), soy sauce (1 tsp) and Dijon mustard (1 tsp) in a small bowl. Set aside. This will be brushed on during the last 1–2 minutes of cooking.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2–3 minutes). Add the remaining 1 tbs olive oil and tilt the pan to coat.

Place the salmon fillets in the pan skin-side down. Press gently with a spatula for 10 seconds to ensure the skin makes full contact with the pan (this prevents curling).

Reduce heat to medium and cook skin-side down for 5–7 minutes without moving the fillets. Cooking time depends on thickness: cook until the skin is crisp and the flesh is opaque about two-thirds up the fillet.

Flip the fillets carefully and cook flesh-side down for an additional 1–3 minutes, depending on desired doneness (1–2 minutes for medium-rare to medium, up to 3 minutes for well done). Internal temperature should reach 125–130°F (51–54°C) for medium or 140°F (60°C) if you prefer fully cooked.

If using the optional glaze, brush the glaze over the top during the last 30–60 seconds of cooking and let it caramelize lightly (watch closely to prevent burning).

Remove the fillets from the pan and let rest on a warm plate for 2 minutes to allow juices to redistribute.

Squeeze the reserved lemon halves over each fillet, sprinkle with extra chopped herbs, and serve with lemon wedges on the side.

Suggested accompaniments: steamed vegetables, roasted potatoes, rice, or a simple green salad.

salmon fillets (skin-on, 6–8 oz / 170–225 g each)

kosher salt

black pepper (freshly ground)

lemon (zested and halved)

garlic (minced)

fresh dill or parsley (chopped)

honey or maple syrup

soy sauce (or tamari)

Dijon mustard

extra chopped herbs

If not pre-cleaned, rinse calamari under cold water. Remove quill, beak, and cartilage. Pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole if small or halve large tentacles. Place calamari in a bowl, sprinkle with 1 tsp kosher salt and 1 tsp black pepper, toss gently, and let sit while preparing breading (5–10 minutes).

Clean and slice

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, and 1/2 tsp black pepper until evenly combined.

Make dry mix

Working in a single layer, toss a portion of the calamari in the dry mix to coat thoroughly. Shake off excess flour; place coated pieces on a wire rack or tray lined with parchment while you heat the oil. Keep remaining calamari refrigerated until ready to fry.

Dredge calamari

If you prefer a light battered coating instead of dry dredge, whisk 3/4 cup cold sparkling water or beer with 1 beaten egg (optional) in a bowl, then stir in 1/2 cup of the dry mix to make a loose batter. Dip calamari into the batter, allowing excess to drip off before frying. Note: batter will produce a puffier crust and is more temperature-sensitive.

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 inches (approx. 3–4 cups). Heat oil over medium-high to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown in about 30–45 seconds.

Heat the oil

Fry the calamari in small batches (do not overcrowd; 6–8 pieces at a time depending on pot size) for 1.5–2 minutes for rings and 2–2.5 minutes for tentacles, stirring gently so pieces separate. Cook until golden brown and crisp. Adjust heat to maintain oil temperature between 350–365°F (175–185°C).

Fry in batches

Use a slotted spoon or spider to transfer fried calamari to a wire rack set over a sheet pan or to a plate lined with paper towels to drain. Immediately sprinkle with seasoned salt (1 tsp fine salt mixed with 1/2 tsp lemon zest) and a light squeeze of lemon. Repeat with remaining calamari.

Drain

When all batches are done, sprinkle chopped parsley over the calamari if using. Serve immediately with lemon wedges and marinara or aioli on the side. Fried calamari is best eaten hot and crisp; if holding briefly, keep in a single layer on a low oven (200°F / 95°C) for up to 10–15 minutes to stay crisp.

calamari tubes and tentacles

freshly ground black pepper

fresh lemon

cornstarch

fine yellow cornmeal (optional for extra crunch)

baking powder

cayenne pepper

cold sparkling water or beer

large egg (optional, for richer batter)

fine salt

lemon zest (finely grated)

neutral oil (vegetable, canola, or peanut)

marinara or aioli (for serving)

chopped parsley (optional)

In a small bowl combine 1/2 cup red wine vinegar, the finely minced shallot, 1 tsp freshly cracked black pepper, 1/2 tsp granulated sugar and 1/4 tsp sea salt. Stir until the sugar and salt dissolve.

Combine ingredients

Taste and adjust: if too sharp, add another 1/4 tsp sugar; if too tart, add a splash (about 1 tsp) water. Stir in 1 tablespoon minced chives, if using.

Cover and refrigerate for at least 20 minutes (up to 4 hours). The flavors mellow as it chills.

Rinse oysters under cold running water and scrub any dirt or debris off the shells with a brush. Discard any oysters with cracked shells or off smells. Keep them cold on ice while you work.

Clean shells

Place a thick towel or wear a cut-resistant glove on your non-dominant hand. Fold the towel to form a stable base to hold the oyster while shucking. Place bowls with mignonette, cocktail sauce, and hot sauce nearby.

Set up work area

Hold the oyster cup-side (deeper shell) down in the towel. Insert the tip of the oyster knife into the hinge (the pointed end). Twist the knife gently until you feel the hinge pop. Slide the knife along the top shell to sever the muscle and lift off the top shell, keeping the liquid (liquor) in the cup. Run the knife under the oyster to fully free it from the bottom shell while keeping it level so the liquor doesn't spill.

Shuck oysters

Inspect each oyster for shell fragments and remove any grit. Transfer shucked oysters to a bed of crushed ice on a serving tray, arranging them cup-side down (or cup-side up if you prefer to retain liquor; many prefer cup-side down for stability).

Wedge the lemon on the tray. Place the chilled mignonette, cocktail sauce and hot sauce in small bowls. Serve immediately so oysters remain cold. To eat: squeeze lemon or spoon a small amount of mignonette or cocktail sauce over an oyster and slurp it directly from the shell.

Garnish & serve

Storage and safety: keep oysters refrigerated and consume within 2 hours of shucking if served raw. Leftover shucked oysters should be used same day and stored on ice in the coldest part of the refrigerator.

fresh oysters in shell

crushed ice

mignonette sauce

cocktail sauce

hot sauce (optional)

red wine vinegar

shallot, finely minced

freshly cracked black pepper

granulated sugar

sea salt

fresh chives, minced (optional)

oyster knife

thick kitchen towel or glove

small bowls for sauces

Place live crab in the freezer for 15–20 minutes to render them insensible (optional humane step). Rinse each crab under cold running water to remove debris. Set an ice bath (bowl with cold water and ice) ready for after cooking.

Humanely dispatch and rinse

If using already-cooked fresh crab, skip the humane dispatch step and simply rinse and proceed to reheating in the cooking liquid for 3–5 minutes.

In a large stockpot (large enough to hold the crab comfortably), add 4 liters of water, kosher salt, bay leaves, peppercorns, Old Bay seasoning, and the whole lemon halved. Bring to a rolling boil over high heat. Taste a spoonful of the broth; it should be pleasantly salty (like sea water) — adjust with up to 2 tbs more salt if needed.