Cajun Recipes

Cajun cuisine developed in the bayous and prairies of rural Louisiana, brought by French-speaking Acadian exiles from Canada in the 18th century. It is hearty, rustic, and deeply flavored, relying on the "holy trinity" of onion, celery, and bell pepper. One-pot dishes like gumbo, jambalaya, and crawfish boils are central. Andouille sausage, boudin, and tasso ham are signature proteins, and cast-iron cooking is the preferred method.