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Creole Cooking Recipes - Easy Cajun Cooking

Updated on June 24, 2020

Cajun Commuinity Boating

Photo Courtesy of
Photo Courtesy of

History of Arcadians - French Canadians

There are 700,000 Arcadians living in South Louisiana who are descendants of French Canadians. About 18,000 French-speaking, Catholic inhabitants of Brittany, Poitou, Normandy and across France established the French colony of Acadia, now Nova Scotia, Canada, in 1604. The British won the colony from France in 1713, but the French had a strong, thriving self-sufficient community.

The Arcadians were not willing to renounce their Catholic religion and pledge allegiance to Britain, so they have cruelly forced from there homes in an event called Le Grand Derangeme. This separated families and forced people to flee with only the possessions they could carry. Over half of the people lost their lives at sea as they looked for a place to live along the eastern coast until finally, the King of Spain allowed them to settle in South Louisiana.

Iron Kettles


Arcadians Settled with Cajun Cooking

They received a hostile reception from the French aristocracy in New Orleans, so they headed west into uncharted territory. They settled along the bayous of south central and south western Louisiana where they could live with their own beliefs and customs.

They were able to raise their own crops; they fished and trapped. Cajuns are famous for their dialect a patois of 18th century French), their music, their spicy cooking and they had learned to live life to the fullest. They have continued to preserve these customs.

In general, Cajun cooking is more like country cooking of Louisiana and Creole is more the food of the city. Both of these types of cooking use the “Holy Trinity of New Orleans” which includes green peppers, onions and celery. Cajun cooking mixture of French and southern US influences, which relies heavily on pork fat and spices. Creole cooking is the other major New Orleans cuisine. It is a fusion between French, Spanish, Caribbean and African cuisines.

It is different because it uses more butter, cream and tomatoes. The African link to Creole cuisine is probably the strongest with regard to preparation techniques. The use of the mortar and pestle or pounding dry peppers, seeds, nuts, fruits and vegetables is common


Photo Courtesy of RealCajunRecipes
Photo Courtesy of RealCajunRecipes



  • 3/4 cup oil (Canola or Vegetable)
  • 1 cup all purpose white flour


Heat a heavy skillet or cast iron pot and add oil.

Once oil is heated, slowly add the flour, stirring constantly until all is blended.

Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny.

The longer you cook it, the darker the roux will become.

Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace.

Transfer to cooking pot and add warm water to hot roux for thickness desired.

The mixture will make 5 quarts gumbo juice or one large fricassee dish.

Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process.  This spreads the flavor throughout the roux.

You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes.

Roux can be used to flavor or thicken gravies.

A dish made with roux always taste better the next day or if frozen the next time it is reheated.

If you cook the roux too long or burn it, the flavor becomes too bitter to use.

Making Roux

Gumbo Ya Ya


  • 1 chicken, cut up
  • 2 tablespoons Creole seasoning
  • 2 1/2 cups flour
  • 1 cup vegetable oil
  • 2 cups onions, coarsely chopped
  • 1 1/2 cups celery, coarsely chopped
  • 2 cups green pepper, coarsely chopped
  • 6 cups chicken broth
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 pound andouille sausage finely, diced (or any spicy sausage such as Kielbasa)
  • 4 cups hot cooked rice


Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.

Season chicken with the Creole seasoning.

Measure the flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.

In a large skillet, brown chicken in very hot oil, remove and set aside.

Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.

Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.

Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.

Transfer roux and vegetables to a Dutch oven.

Add stock to roux and vegetables and bring to a boil.

Reduce heat to simmer and add garlic, sausage and chicken.

Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.

Adjust seasonings and serve in bowls over the rice.

Yield: 10 servings.

How to cook a Cajun Jambalaya

Cajun Crafish


Creole Jambalaya


  • 1 large yellow onions, chopped
  • 1 garlic clove, minced
  • 1 large green pepper, chopped
  • 1 stalk celery, diced (with tops)
  • 1/4 cup bacon drippings or cooking oil
  • 2 teaspoons minced parsley
  • 1/2 lb ham, cut into small cubes
  • 1/2 teaspoon dried thyme
  • 2 large bay leaves
  • 2 teaspoons salt
  • 1 teaspoon Tabasco sauce (or other hot bottled sauce)
  • 1 (14 ounces) can tomatoes, chopped
  • 1/2 cup tomato sauce
  • 2 cups water
  • 2 cups uncooked rice
  • 1 1/2 lbs fresh raw shrimp, shelled and deveined
  • 1/2 lb smoked beef sausage

For Chicken Jambalaya instead of shrimp:

  • 3 lbs chicken, cut up
  • 1/2 lb polish sausage, sliced


Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.

Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.

Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.

Add rice; reduce heat and simmer, covered for 30 minutes.

Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.

Season mixture to taste with salt and additional hot sauce as desired.

Chicken Jambalaya

Add chicken and polish sausage.

When the onion-celery mix is done, finish as directed, omitting ham and shrimp


Stuffed Mirliton

Mirliton can be stuffed and prepared in a number of ways according to your preference. One whole mirliton will feed two people.


  • 3 - 4 Mirlitons
  • 1 lb. ground beef or 3/4 lb. peeled shrimp or crab
  • 1 med onion chopped
  • 1 stalk celery chopped fine
  • 1/4 bell pepper chopped fine
  • 1 tsp. minced garlic
  • 1/3 cup chopped green onions
  • 2 tbs. cooking oil or butter
  • 1 tsp. Creole Seasoning
  • Seasoned Bread Crumbs
  • Salt and pepper to taste


Slice mirlitons in half and put to boil until fork-tender. Don't overdo them because if the skin gets too tender they will fall apart when working with them.

If using ground beef, brown it and drain off the fat.

If using shrimp, dice them up and sprinkle a little Creole Seasoning on them and mix them around.

Sauté onions, celery and bell pepper in oil for about 15 minutes until soft, add garlic and cook for another 5 minutes.

When mirlitons are done take them out of the water and let them cool until you can handle them.

Remove the seed and scrape the pulp into a dish.

Get as much of the pulp out as you can without puncturing the skin.

Add the ground beef or shrimp to the sautéed vegetables and cook for about a minute.

Add the mirliton pulp, mix well, add seasoning and green onions and mix well.

Cook on a low fire for about 5 minutes. T

Taste to see what seasonings are needed. Let this rest for about 10 minutes.

Turn the oven on 375º F.

Salt and pepper the inside of the mirliton shells.

Spoon the stuffing into each shell; don't be afraid to overstuff them.

Sprinkle bread crumbs over the mirlitons.

Place the mirliton shells in a baking pan or casserole.

Bake them on the top rack in the oven for about 20 minutes or until the bread crumbs begin to brown.

Yield: 6-8 Servings

**The Stuffed Mirliton can be frozen for 6 months by preparing everything up until the bread crumbs. Wrap each mirliton tightly in plastic wrap, then in a freezer bag and date the bag.

Crawfish Etouffee Recipe


  • 1/2 cup roux *
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper
  • 1 small can diced Rotel tomatoes
  • 2 cups water
  • 3 lbs of cleaned crawfish meat
  • 1 tsp. each salt, pepper, garlic powder
  • Dash of cayenne
  • 1 cup finely chopped green onion tops for garnish


Make a roux by browning "slowly" in a small iron skillet ...1/4 cup oil and 1/4 cup flour until it is dark brown. Do not rush this.

Add chopped white onions and bell pepper.

Add Rotel tomatoes, water and seasoning.

Stir very well over medium-high heat.

Cover and reduce to low and simmer for about 15 minutes.

Add crawfish tail meat.... and raise heat to a slow boil.

Cook for about 5 to 10 minutes.

Remove from the heat.

Cover and let set while you cook a pot of white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter)

Serve over the 'cooked' white rice and garnish each bowl with green onion.

I had this recipe at a restaurant called Desiré when we visited New Orleans and it was delicious. Ohhhh yiyi!

Cajun Barbequed Shrimp

Photo Courtesy of Big Oven
Photo Courtesy of Big Oven

Cajun Barbequed Shrimp


  • 2 pounds jumbo shrimp with head and unpeeled
  • 1/4 cup Worcestershire sauce
  • 1/2 beer (drink the other half while cooking!)
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons ground black pepper
  • Salt to taste
  • 1 teaspoon minced garlic
  • 1 cup cold unsalted butter, cubed
  • French bread as an accompaniment


Traditionally the heads are left on to impart flavor into the sauce but if you prefer to take the heads off before cooking.

In a large skillet cook all ingredients except beer and butter.

Cook over moderately high heat until shrimp turn pink, about 2-3 minutes.

Add beer, and then remove shrimp as to not overcook them.

Cook until liquid is reduced by half.

Reduce heat to low and stir in butter, a few cubes at a time until melted.

Remove skillet from heat.

Place shrimp in a bowl and pour the sauce over top.

Serve with French bread for dipping.

Red Beand and Rice


Red Beans and Sausage with Rice


  • 1 pound red kidney beans
  • 1 large onion chopped
  • 1 bell pepper chopped
  • 1 garlic clove minced
  • 1 pound smoked sausage cut in 1/2 inch pieces
  • 1 ham-bone with some meat on it (Optional but tasty)
  • 1 bay leaf red pepper to taste
  • Salt and black pepper to taste
  • Water to cover beans


Wash beans.

In a large Dutch oven or cast iron pot, cover in cold water and soak overnight.

When ready to cook, add the onion, bell pepper, garlic, bay leaf and ham-bone.

Add enough additional water to cover the beans at least 3 inches above their marker.

Cook slowly stirring occasionally until beans are tender.

Time: 1 1/2 to 2 hours.

In the last 30 minutes of cooking mash some of the beans to thicken the gravy.

Add the smoked sausage and season to taste with salt and pepper.

The heat may be increased to evaporate excess water.

Stir to prevent sticking.

Serve over steamed rice.


These Cajun and Creole recipes are just a few of the more common main meals. The Cajun food is typically prepared with cast iron pots, and they use the fat from bacon and other meats for seasoning, which is tasty but not too good for your cholesterol level.

The Cajun people love to eat and get together to enjoy the fellowship of their friend, plus they love their unique music. The Arcadians had a tragic beginning, but they have developed a unique culture with their own traditions.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.


Submit a Comment
  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    9 years ago from Sunny Florida

    myawn, Louisiana is certainly the best place to find all of these recipes. I agree it is delicious. Thank you for your comments.

  • myawn profile image


    9 years ago from Florida

    I love all the cajun foods the gumbo is my favorite living in Louisiana I made most of these recipes

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Nancy, Thank you for your comment.

  • nancy_30 profile image


    11 years ago from Georgia

    All of the food looks so good. Thanks for sharing so many wonderful recipes.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Support med, I;m glad you enjoyed the hub and thanks for your comments.

  • Support Med. profile image

    Support Med. 

    11 years ago from Michigan

    I love how he says 'onion!' Me and my mom watched him a lot when he had his tv show. Recipes look great and it was interesting to read about the strong religious beliefs of the people, very courageous. Voted-up/rated!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    2enjoylife, I'm glad you are inspired! Thanks so much for your comments.

  • 2enjoylife8 profile image


    11 years ago from Amidst a cloud of creative energy.

    Thank you! Thank you! My family thanks you! We'll try the BBQ Shrimp first and go from there. Yes, I feel I've really had a taste just reading you article!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Katiem. Thank you so much for your complimentary comments as they are much appreciated. Cajun food does look good.

  • katiem2 profile image

    Katie McMurray 

    11 years ago from Ohio

    WOW what a beautiful tribute to creole cooking, the layout, the photos, the videos, wow I haven't seen the cajun cooking sensation Justin Wilson in years, I was married to a Cajun and just feel in love with the south, the are some serious carnivores for sure. Lovely hub rating it everything good and UP! :)

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    jjmyles, Thanks for your comments and I hope you enjoy it!

  • jjmyles profile image


    11 years ago from Pacific Northwest

    Love southern cooking! I am definitely going to put these recipe's to use.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Mentalist acer, Why thank you sir!

    Wayne Brown, I'm glad you enjoyed the article and thanks for your comments.

  • Wayne Brown profile image

    Wayne Brown 

    11 years ago from Texas

    Pamela...if I were on death row and my execution date was up, I would probably opt for some really great red beans 'n rice with some really nice andouille sausage. And of course, some of 'dat Louisiana Hot Sauce! Nice article, thanks for sharing! WB

  • Mentalist acer profile image

    Mentalist acer 

    11 years ago from A Voice in your Mind!

    My Cajun Mau' Mau' would be proud of you:)!!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Janny, Thank you so much for your comment.

    K9keystrokes, I am glad you enjoyed the hub and thank you for your kind comments.

  • K9keystrokes profile image

    India Arnold 

    11 years ago from Northern, California

    Great hub, outstanding images and information. As always I am impressed with your article. So many delicious choices!

  • JannyC profile image


    11 years ago

    Educational and delicious! Way to go Pamela!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Roberta, Thank you for your comments.

    Audry, Creole is really good food. Try it and I bet you'll like it. Thanks for your comments.

    Loren, Thank you so much for your comments.

    Darlene, You are always so sweet and I very much appreciate you comments my friend. Thanks.

  • Darlene Sabella profile image

    Darlene Sabella 

    11 years ago from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ...

    Yes, everyone loves your hubs, I enjoy each and everyone one of them. Your are sharing so great innovative and creative hubs that I just love, your friend and fan, darski

  • Loren's Gem profile image

    Loren's Gem 

    11 years ago from Istanbul, Turkey

    Yummy! Your stuffed mirliton, cajun and crawfish etouffee looks very tempting! I just love all the food stuffs in here. Thanks for sharing - and oh well, for making me hungry! (lol) Great hub! :-)

  • akirchner profile image

    Audrey Kirchner 

    11 years ago from Washington

    Definitely those recipes sound marvelous! Great job, Pamela. I'm thinking I need to try creole as the only time I've really made it is doing gumbo and a few things like that. Marvelous!

  • Roberta99 profile image


    11 years ago

    All the recipes sound tasty. Would love to try all of them. Great hub

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    FCEtier, Sorry about that but I guess you liked the hub. Thanks for stopping by.

    Sheila, Thanks so much for the compliment and your comments.

  • sheila b. profile image

    sheila b. 

    11 years ago

    I enjoyed the history as well as the recipes and photos. Overall, a beautiful hub.

  • FCEtier profile image


    11 years ago from Cold Mountain


    You're making me miss LA!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Carolina, I think a lot of people use red or black in this kind of recipe. Thanks for the comment.

  • carolina muscle profile image

    carolina muscle 

    11 years ago from Charlotte, North Carolina

    It's funny, but that red beans recipe is almost exactly how I do black beans!!! Great post!!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    rmcayne, You're right. Thanks for your comment.

    Samboiam, Thanks for your comments.

    Billy, Thank you for the compliment. I appreciate your comments.

  • billyaustindillon profile image


    11 years ago

    I love the way you tied in the history right back to the Arcadians and how the French influence got into the food. I do love Cajun and creole food. Nothing better than a spicy crawfish Gumbo in winter.

  • samboiam profile image


    11 years ago from Texas

    It all looks very delicious but I get indigestion just reading the recipes and looking at the pictures. Great hub. Voted it up.

  • rmcrayne profile image


    11 years ago from San Antonio Texas

    Wow, lots of temptation here!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Tom, Thanks for the compliment and the nice comments.

    oceansnsunsets, Thank you for the compliemtnt and the comments.

  • oceansnsunsets profile image


    11 years ago from The Midwest, USA

    Hi Pamela, what a wonderful hub, and recipes! Creole and Cajun cooking are so wonderful, full of life and flavor.

  • Tom Whitworth profile image

    Tom Whitworth 

    11 years ago from Moundsville, WV


    The Gumbo Ya Ya along with the Chicken Jambalaya got my mouth watering again. I should have eaten supper before viewing!!

    Two thumbs up!!!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    bayoulady, My husband got his grandmother's dutch oven and we have some other cast iron cookware from years past also. I am so glad you found my hub and I very much appreciate your comments.

  • bayoulady profile image


    11 years ago from Northern Louisiana,USA

    Super collection here. I will definitely bookmark this. I was born and raised in Louisiana and I never heard of mirliton. The pictures seemed to indicate that it was a pepper of some sort.

    I cook my creole dishes, beans, roasts, and a host of other foods in cast iron cookware. (You ain't really suuuuthern if you don't own cast iron cookware!)When I was about to be married (didn't last)I was given a cast iron skillet that belonged to my grandmother. Several friends gave me cast iron items at my kitchen shower. A few years ago , my mother passed down my grandmother's small cast iron dutch oven.That is what makes me a good cook. It's not really's my cookware! (Grin!)

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Hello, You are embarrassing me! Thank you so much for your comments.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Nellieanna, I am so glad this hub has special meaning for your. Thank you so much for your comments.

  • Hello, hello, profile image

    Hello, hello, 

    11 years ago from London, UK

    Pamela, you are so fantastic. A wonderful hub with great dishes. Thank you.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    drbj, Thank you so much for the compliment. I am glad you enjoyed the hub. Thank you for your comments.

  • Nellieanna profile image

    Nellieanna Hay 

    11 years ago from TEXAS

    There's a charming Acadian community, Castroville, not too far west of San Antonio. My George & I LOVED to stop there for whatever meal was "on" as we wended our way to & from the ranch when we used to take that route. We'd stop for some of the best sausage imaginable to take on to the ranch (or back to Dallas)too. I love Creole dishes and will treasure this collection! Thank you, Pamela!

  • drbj profile image

    drbj and sherry 

    11 years ago from south Florida

    Hi, Pamela - this hub is beautifully laid out and the recipes delicious-looking. Shrimp jambalaya and barbecue shrimp are two of my favorites so I'm going to try them. Sans bacon drippings.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    POP, This was fun to write for me as I love all those foods. Thanks for your comment.

    50 Caliber, It is good food. I appreciate your comments.

    WEanderlust, You are so right. Thanks for your comments.

    Miata, Thank you so much for your comments.

  • prettydarkhorse profile image


    11 years ago from US

    awesome Pam, I don't know anything about Cajun etc and creole, thanks, Maita

  • Wanderlust profile image


    11 years ago from New York City

    I used to fly to New Orleans for weekends just because of food, crawfish mostly! Great place to go for a foodie - best creole dishes you can find in US!

  • 50 Caliber profile image

    50 Caliber 

    11 years ago from Arizona

    Pamela, great tribute to our coon-ass friends! I got a buddy down in the bayou and we call him "Fast Eddie" 'cuz he talk so fast, you got to know him for awhile before you get what he dun sayed. His wife is the best cook of cajun food I've had the privilege to be at her table. When the two of them get to bantering back and forth you'll laugh the whole meal never understanding a word.

    You put some good recipes down, and got me craving some bayou cuisine, thanks, 50

  • breakfastpop profile image


    11 years ago

    My mouth is watering and it's only 10:20 a.m.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    11 years ago from Sunny Florida

    Jasper, Thank you for your comment.

  • profile image


    11 years ago

    sounds and looks veary tasty


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