24 Coastal Cajun Recipes
The recipes gathered here carry the flavor and spirit of home cooking passed down through generations — from bayou kitchens where cast-iron pots simmered over open flames to modern tables where families still gather to share stories, laughter, and a good meal.
Cajun cooking has never been about perfection; it’s about presence — taking simple, honest ingredients and transforming them into something extraordinary through patience, passion, and a little spice. The heart of every gumbo, étouffée, or bread pudding lies in the people who stirred the pots before us — cooks who measured with instinct, seasoned by memory, and shared with love.
This book was lovingly inspired by Janet Theriot’s Family and Friends Recipe Collection, a Louisiana classic that captured the soul of home cooking in its purest form. Her recipes were written not just for the kitchen, but for the love of family — reminding us that every shared meal carries a story, every bite a memory, every gathering a bond renewed.
As you turn these pages, you’ll find a bridge between the old and the new — a reflection of bayou heritage through the fresh coastal lens of today’s kitchens. These recipes honor the traditions that built Louisiana’s tables while inviting new generations to keep them alive, one dish at a time.
APPETIZERS
Cajun Shrimp & Grits
Crispy shrimp over creamy Cajun grits with smoky butter sauce.
Recipe Note: Serve warm on small plates or spoons; garnish with scallions for a Southern bistro touch.
Ingredients
• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 2 cups chicken stock
• 1 cup milk
• 2 tbsp butter
• 1 tsp Cajun seasoning
• 2 green onions, sliced
Directions
Cook the grits in chicken stock and milk until thick and creamy.
In a skillet, melt the butter and sauté the shrimp with Cajun seasoning until pink and lightly browned.
Spoon grits into small dishes and top with shrimp and scallions.
Serve immediately.
Mini Crab Cakes with Remoulade
Golden, savory crab cakes with tangy New Orleans-style sauce.
Ingredients
• 1 lb lump crab meat
• ½ cup breadcrumbs
• ¼ cup mayonnaise
• 1 egg, beaten
• 1 tbsp Dijon mustard
• 1 tbsp parsley, chopped
• Salt and pepper to taste
• Oil for frying
Directions
Combine the crab, breadcrumbs, mayonnaise, egg, mustard, parsley, salt, and pepper in a mixing bowl.
Shape the mixture into small patties.
Heat oil in a skillet and fry the crab cakes until golden on both sides.
Serve with remoulade sauce or fresh lemon wedges.
Fried Green Tomatoes with Creole Aioli
Crisp and tart tomatoes topped with zesty homemade aioli.
Recipe Note: Best served hot and crunchy — top with a sprinkle of sea salt before plating.
Ingredients
• 3 green tomatoes, sliced
• ½ cup cornmeal
• ½ cup flour
• ½ tsp salt
• ¼ tsp black pepper
• 1 egg, beaten
• ¼ cup milk
• Oil for frying
Directions
Combine cornmeal, flour, salt, and pepper in a shallow bowl.
Dip the tomato slices in the egg-milk mixture, then coat with the cornmeal blend.
Fry in hot oil until golden brown on both sides.
Serve immediately with a drizzle or side of Creole aioli.
Andouille-Stuffed Mushrooms
Smoky sausage and herbs baked inside tender mushroom caps.
Ingredients
• 20 large white mushrooms, stems removed
• 6 oz Andouille sausage, finely chopped
• ½ cup breadcrumbs
• 2 tbsp cream cheese
• 2 tbsp green onion, chopped
• 1 tbsp parsley, chopped
• Salt and pepper to taste
Directions
Preheat the oven to 375°F.
Remove and chop the mushroom stems. Sauté the stems with Andouille sausage until lightly browned.
Stir in breadcrumbs, cream cheese, green onion, parsley, salt, and pepper.
Stuff the mixture into the mushroom caps and arrange on a baking sheet.
Bake 15–20 minutes, until golden and aromatic. Serve immediately.
Spicy Crawfish Dip
Creamy, cheesy, and full of Gulf Coast heat — perfect for sharing.
Ingredients
• 1 tbsp butter
• ½ cup chopped onion
• ½ cup chopped bell pepper
• 1 lb crawfish tails
• 8 oz cream cheese, softened
• ½ cup mayonnaise
• 1 cup shredded cheddar cheese
• ½ tsp Cajun seasoning
Directions
Melt the butter in a skillet and sauté onion and bell pepper until soft.
Add the crawfish tails and Cajun seasoning; cook for 5 minutes.
Stir in cream cheese and mayonnaise until smooth, then add cheddar cheese.
Transfer to a small baking dish and bake at 350°F for 20 minutes, until bubbly and golden.
Serve hot with crackers or sliced bread.
Boudin Balls with Creole Mustard Sauce
A Louisiana party favorite with bold flavor and crispy texture.
Recipe Note: Best served immediately after frying; offer extra Creole mustard on the side for dipping.
Ingredients
• 1 lb boudin sausage, casings removed
• 1 cup breadcrumbs (divided)
• 1 egg, beaten
• ½ cup milk
• Oil for frying
Directions
Shape the boudin into 1-inch balls.
In a bowl, mix egg and milk to create a wash.
Roll each ball in ½ cup of breadcrumbs, dip in egg wash, then coat again with remaining breadcrumbs.
Fry in hot oil (350°F) until crispy and golden.
Serve with Creole mustard sauce for dipping.
SEAFOOD STARTERS
Shrimp & Okra Gumbo Cups
Classic Louisiana gumbo served in bite-sized portions.
Recipe Note: Serve hot in small cups.
Ingredients
• ½ lb medium shrimp, peeled and deveined
• 1 cup sliced okra
• ½ cup chopped onion
• ½ cup chopped bell pepper
• 1 stalk celery, chopped
• 2 tbsp flour
• 2 tbsp oil
• 2 cups seafood stock
• ½ tsp Cajun seasoning
• Salt and pepper to taste
Directions
In a skillet, make a light roux with oil and flour. Add onion, bell pepper, and celery; cook until soft.
Add okra and stock, simmer until thickened. Stir in shrimp and Cajun seasoning, cooking until shrimp turn pink.
Spoon into small cups or puff pastry shells and serve warm.
Oysters Bienville
Rich baked oysters with butter, herbs, and breadcrumbs.
Recipe Note: Best enjoyed warm with a squeeze of lemon.
Ingredients
• 12 fresh oysters on the half shell
• 2 tbsp butter
• ¼ cup finely chopped mushrooms
• 2 tbsp onion, minced
• 2 tbsp breadcrumbs
• 1 tbsp Parmesan cheese
• 1 tbsp parsley, chopped
• Dash of hot sauce
Directions
Preheat oven to 400°F. Melt butter in a small pan; sauté mushrooms and onion until soft.
Stir in breadcrumbs, cheese, parsley, and hot sauce. Spoon mixture onto each oyster.
Bake until golden and bubbly, about 10 minutes. Serve immediately.
Crawfish Étouffée Tartlets
Savory mini tarts filled with spicy crawfish étouffée.
Recipe Note: Serve warm for elegant party starters.
Ingredients
• 1 tbsp butter
• ¼ cup chopped onion
• ¼ cup chopped bell pepper
• 1 clove garlic, minced
• ½ lb crawfish tails
• 1 tbsp flour
• ½ cup seafood stock
• ½ tsp Cajun seasoning
• Mini pastry shells
Directions
Melt butter in a skillet and sauté onion, bell pepper, and garlic.
Add crawfish and cook 3–4 minutes. Stir in flour, then slowly add stock to thicken.
Season with Cajun spice and spoon into pastry shells.
Bake at 350°F for 10 minutes until bubbly and golden.
Bay Scallop Ceviche
Fresh scallops marinated in lime with peppers and cilantro.
Recipe Note: Chill well before serving for best flavor.
Ingredients
• 1 lb bay scallops, chopped
• ½ cup fresh lime juice
• ¼ cup red onion, finely diced
• ½ cup diced tomato
• ¼ cup diced bell pepper
• 1 tbsp cilantro, chopped
• Salt and pepper to taste
Directions
Combine scallops and lime juice in a bowl. Cover and refrigerate for 2 hours to “cook” the scallops in the acid.
Drain slightly and mix in onion, tomato, bell pepper, cilantro, salt, and pepper.
Serve chilled in small glasses or lettuce cups.
Creole Crab Bisque
Velvety crab soup with a hint of sherry and spice.
Recipe Note: Serve in small bowls or espresso cups for a refined start.
Ingredients
• 2 tbsp butter
• ½ cup chopped onion
• ½ cup chopped celery
• 2 tbsp flour
• 2 cups seafood stock
• ½ cup cream
• ½ lb lump crab meat
• 1 tbsp sherry
• Salt, pepper, and Cajun seasoning to taste
Directions
Melt butter and sauté onion and celery until soft. Stir in flour to make a light roux.
Whisk in seafood stock, then cream. Add crab meat, sherry, and seasoning.
Simmer 10 minutes over low heat until thickened and smooth.
Blackened Fish Bites
Tender white fish seasoned and seared in Cajun spice.
Recipe Note: Best served hot with lemon wedges or remoulade.
Ingredients
• 1 lb firm white fish, cut into cubes
• 2 tbsp Cajun seasoning
• 2 tbsp butter, melted
• 1 tbsp olive oil
Directions
Brush fish with butter and sprinkle generously with Cajun seasoning.
Heat oil in a cast-iron skillet until almost smoking.
Sear fish bites quickly on all sides until blackened and flaky.
Serve immediately with lemon or remoulade sauce.
MAIN DISHES
Chicken and Sausage Gumbo
The soul of Cajun cooking — smoky, spicy, and deeply comforting.
Recipe Note: Serve over rice with a side of potato salad, just like in Lafayette.
Ingredients
- ▢2½-3 pounds (1-2k) chicken (skinless thighs, breast, or legs)
- ▢salt, pepper, and Creole seasoning to taste
- ▢2 tablespoons (15ml) canola oil
- ▢12 ounces (340g) smoked sausage, sliced
- ▢¼ cup (60g) unsalted butter
- ▢½ cup (60g) flour
- ▢1 medium onion, diced
- ▢1 medium green bell pepper, diced
- ▢1 cup (120g) celery, chopped (about 3 stalks)
- ▢1 tablespoon (15g) minced garlic
- ▢1 tablespoon (6g) thyme (fresh or dried)
- ▢2 bay leaves
- ▢6-7 cups (1.4-1.7l) chicken stock (or sub with water and bouillon)
- ▢1 tablespoon (15g)
- ▢1 tablespoon (12g) chicken bouillon powder (or one cube)
- ▢½ tablespoon (4-5g) smoked paprika
- ▢½ tablespoon (3g) gumbo filé
- ▢2 green onions, chopped
- ▢2-3 tablespoons (8-12g) parsley, chopped
Instructions
Lightly season chicken with salt, pepper, and Creole seasoning (I used my homemade salt-free recipe; omit salt if using store-bought seasoning).
Heat a tablespoon of cooking oil over medium heat in a heavy-bottomed Dutch oven or pot.
Add the chicken and sauté until browned on both sides, 3-4 minutes on each side. Remove and set aside on a plate.
Add the sausage and cook until browned. Remove and set next to the chicken.
Add the remaining oil, butter, and flour, then cook on medium heat, stirring continuously, for 10-15 minutes or until it turns a rich dark brown color, just like chocolate. Please don’t get distracted during this time, as it burns quickly.
When your roux has the desired color, add the onion, green pepper, and celery and cook for 6-7 minutes, stirring frequently.
Next, add the minced garlic, bay leaves, and thyme, and continue cooking for another 3 minutes.
Pour in the chicken broth, Creole seasoning, chicken bouillon or cubes, and paprika, and simmer for 5 minutes.
Toss the cooked chicken back into the pot and cook for another 15 minutes. Then add sausage and cook for about 5-10 minutes.
Stir in the filé powder, green onions, and chopped parsley.
Adjust the soup’s thickness and flavor with broth or water and salt. The gumbo sauce should be thick. Serve with a steaming bowl of rice.
Seafood Jambalaya
A one-pot coastal classic bursting with shrimp and crab.
Recipe Note: Perfect for feeding a crowd — serve with crusty bread.
Ingredients
- ▢1 pound (500g) raw shrimp or prawns, tails on or off (peeled and shells reserved)
- ▢Salt and pepper to taste
- ▢1-2 teaspoons salt-free
- ▢¼ cup oil
- ▢12 ounces (340g) Andouille sausage, sliced into rounds
- ▢1 medium onion, diced
- ▢1 large green bell pepper, seeded
- ▢2 stalks celery, diced
- ▢4-5 cloves garlic, minced (about 1½ tablespoons garlic)
- ▢2 teaspoons thyme, minced
- ▢2-3 bay leaves
- ▢1½ cups uncooked white rice (short or long grain)
- ▢1 14-ounce can (400g) crushed tomatoes
- ▢1-2 teaspoons hot pepper sauce (adjust to tastes)
- ▢1 tablespoon Worcestershire sauce
- ▢3 cups shrimp stock (or chicken broth)
- ▢Sliced green onions and chopped parsley, to garnish
- ▢Salt and pepper to taste
Directions
Place the shrimp in a plate or bowl. Season with salt, pepper, and Creole seasoning. Toss to coat evenly and set aside.
Heat a heavy pot (skillet, Dutch oven, or another oven-safe pot) over medium heat. Add about 2 tablespoons of oil to the skillet. Add the sausage and brown for a few minutes when the oil is hot. Then remove the sausage and set it on a plate.
Add the shrimp to the same pan and brown for 2-3 minutes. Then remove them and place them on the plate with the sausage.
Add more oil to the pan, then add the onions, celery, and bell pepper. Sauté for about 2-3 minutes, and then add garlic, thyme, and bay leaf. Continue cooking for 4-5 minutes. Next, stir in the rice, crushed tomatoes, hot pepper sauce, and Worcestershire, followed by shrimp stock. Add Creole seasoning, salt, and pepper to taste.
Return the sausage to the pot. Bring it all to a boil before reducing the heat to barely a simmer. Cover and cook for about 15 minutes.
Next, add the shrimp on top of the jambalaya and gently stir it in.
Cover the jambalaya with a lid and continue cooking while occasionally stirring until the shrimp is pink and cooked through. It will take 4-5 minutes, depending on the size and thickness of the shrimp you use.
Finally, remove the dish from the heat, sprinkle it with green onions and parsley, and serve warm.
Keep your eye on the shrimp as it cooks because you don’t want them to overcook and get tough and chewy. Keep the stove burner on the bare minimum heat for those last five minutes, or turn it off completely if your stove runs hot. Keep the lid on and let them slow cook until they are perfectly pink and tender.
Blackened Redfish
A Louisiana classic, fiery and flavorful from the cast-iron skillet.
Recipe Note: Serve with lemon wedges and coleslaw for balance.
Ingredients
• 2 redfish fillets
• 2 tbsp Cajun seasoning
• 2 tbsp butter, melted
Directions
Brush the fish with melted butter and coat both sides with Cajun seasoning.
Heat a cast-iron skillet until very hot.
Cook fish 2–3 minutes per side until blackened and flaky.
Serve immediately with lemon wedges.
Crawfish Étouffée
Rich, buttery crawfish stew smothered over rice.
Recipe Note: A festival favorite — serve with green onions and hot sauce.
Ingredients
- ▢2 tablespoons (28g) butter
- ▢2 tablespoons (30ml) canola oil
- ▢3 tablespoons (45g) flour
- ▢½ medium onion, diced
- ▢½ cup (90g) green bell pepper, diced
- ▢⅓ cup (1-2 stalks) celery, chopped
- ▢2 teaspoons (10g) minced garlic
- ▢1 teaspoon (1g) thyme, fresh or dried
- ▢1 bay leaf
- ▢2 teaspoon (10ml) Worcestershire sauce
- ▢1 teaspoon (2-3g) paprika
- ▢2 teaspoon (2-4g)
- ▢1-2 cups (237-470ml) crawfish stock or chicken stock (adjust to desired consistency)
- ▢1 pound (450g) fresh crawfish
- ▢2-3 tablespoons (8-12g) parsley, chopped
- ▢2 green onions, chopped
- ▢1 teaspoon (5g) hot sauce (optional)
- ▢salt to taste
Instructions
Melt butter in a large Dutch oven or heavy-bottomed saucepan, then stir in the oil and flour until smooth.
Cook on medium heat, stirring continuously, for 10-12 minutes until you achieve the desired color. Please don’t walk away from the stove during this process because it burns quickly.
Add the onion, green pepper, and celery and cook for 8- 10 minutes, stirring frequently.
Then add garlic, thyme, and bay leaf, and continue stirring for about 2 minutes.
Add Worcestershire sauce, paprika, and Creole seasoning, and cook for 5 minutes.
Gradually pour in 1-2 cups of stock, bring to a boil, and simmer (adjust thickness with more stock as needed). Add the crawfish and simmer for 3-4 more minutes.
Adjust the etouffee’s thickness and flavor with more broth, hot sauce, or salt.
Stir in the green onions and chopped parsley. Serve over hot cooked rice.
Shrimp Creole
Bright, spicy tomato-based shrimp dish with classic New Orleans flair.
Recipe Note: Pair with white rice or buttered French bread.
Ingredients
• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 clove garlic, minced
• 1 cup tomato sauce
• 1 tsp Cajun seasoning
• Salt and pepper to taste
Directions
Melt butter in a skillet and sauté onion, bell pepper, and garlic until soft.
Add tomato sauce, seasoning, and shrimp.
Simmer 10 minutes, stirring occasionally.
Serve hot over rice or with crusty bread.
Grilled Mahi-Mahi with Cajun Cream Sauce
A sustainable twist on a coastal favorite — tender fish in rich spiced cream.
Recipe Note: Garnish with parsley and serve with rice or roasted vegetables.
Ingredients
• 4 mahi-mahi fillets
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 tbsp Cajun seasoning
• 1 clove garlic, minced
• Salt and pepper to taste
Directions
Brush fillets with oil and season lightly with salt and pepper.
Grill 3–4 minutes per side until flaky.
In a small pan, heat cream, garlic, and Cajun seasoning until thickened.
Spoon sauce over grilled fish and serve immediately.
DESSERTS
Bread Pudding with Whiskey Sauce
A warm New Orleans classic soaked in sweet custard and topped with boozy glaze.
Recipe Note: Serve warm with extra sauce drizzled over the top.
Ingredients
• 6 cups day-old French bread, cubed
• 2 cups milk
• 3 eggs, beaten
• 1 cup sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ cup raisins
• ¼ cup butter, melted
• ¼ cup whiskey (for sauce)
Directions
Preheat oven to 350°F. Combine bread, milk, eggs, sugar, vanilla, cinnamon, raisins, and butter.
Pour into a buttered baking dish and bake for 45 minutes.
For sauce, combine ¼ cup butter, ½ cup sugar, and whiskey; heat until smooth.
Pour over pudding and serve warm.
Beignets
Pillowy fried dough dusted with powdered sugar — a French Quarter favorite.
Recipe Note: Serve fresh and hot with coffee or café au lait.
Ingredients
• 3 cups flour
• ¼ cup sugar
• 2¼ tsp yeast
• ¾ cup warm water
• 1 egg
• 2 tbsp butter, softened
• Oil for frying
• Powdered sugar for dusting
Directions
Mix yeast, sugar, and warm water; let stand until foamy. Add egg, butter, and flour; knead until smooth.
Let dough rise 1 hour. Roll out and cut into squares.
Fry in hot oil until golden. Drain and dust generously with powdered sugar.
Pralines
Sweet, nutty candies that melt in your mouth.
Recipe Note: Work quickly — the mixture sets fast once off the heat.
Ingredients
• 1½ cups sugar
• ¾ cup brown sugar
• ½ cup cream
• 4 tbsp butter
• 1 tsp vanilla extract
• 1½ cups pecans, chopped
Directions
Combine sugars and cream in a saucepan; bring to a boil.
Add butter and cook to soft-ball stage (238°F).
Remove from heat, stir in vanilla and pecans, then drop by spoonfuls onto parchment paper to cool.
Bananas Foster
A flambéed dessert born in New Orleans — bananas bathed in buttery rum sauce.
Recipe Note: Light the rum carefully — the flame adds theater and flavor.
Ingredients
• 4 bananas, sliced lengthwise
• ¼ cup butter
• ½ cup brown sugar
• ¼ tsp cinnamon
• ¼ cup dark rum
• Vanilla ice cream, for serving
Directions
Melt butter in a skillet, add brown sugar and cinnamon, and cook until syrupy.
Add bananas and cook briefly.
Remove pan from heat, add rum, and ignite carefully.
Spoon over ice cream while still warm.
Pecan Pie
Buttery and rich with toasted pecans — pure Southern tradition.
Recipe Note: Serve slightly warm with whipped cream or vanilla ice cream.
Ingredients
• 1 pie crust
• 1 cup corn syrup
• 1 cup brown sugar
• 3 eggs, beaten
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1½ cups pecan halves
Directions
Preheat oven to 350°F. In a bowl, combine corn syrup, sugar, eggs, butter, and vanilla.
Pour into pie shell and top with pecans.
Bake 50–55 minutes until filling is set.
Cool slightly before serving.
Coconut Cream Pie
Light, tropical, and creamy — a sweet nod to the coast.
Recipe Note: Chill before serving for a smooth, refreshing finish.
Ingredients
• 1 baked pie crust
• 1 cup sugar
• ¼ cup cornstarch
• 2 cups milk
• 3 egg yolks, beaten
• 1 cup shredded coconut
• 1 tsp vanilla extract
• 1 cup whipped cream (for topping)
Directions
Combine sugar, cornstarch, and milk in a saucepan; cook until thick.
Whisk a little into egg yolks, then return all to pan; cook 2 more minutes.
Add coconut and vanilla, stir, and pour into crust.
Top with whipped cream and chill before serving.