Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks (chicken and vegetables and rice) in one fell swoop.

Serves 6-8

saveur.com

INGREDIENTS
1 whole chicken (3 lb.), cut into pieces
1 tsp. kosher salt, plus more to taste
½ tsp. cayenne
4 large cloves garlic, peeled; 2 whole and 2 minced
4–5 Tbsp. vegetable oil
1 cup finely chopped onion
½ cup finely chopped green bell pepper
2 bay leaves
1½ cups long-grain white rice, uncooked
1 lb. Cajun andouille, sliced ¼ inch thick
3 cups homemade or store-bought chicken stock, hot
¼ cup finely chopped scallions
¼ cup finely chopped flat-leaf parsley

INSTRUCTIONS
Season the chicken with salt and cayenne. Smash the whole garlic cloves with the flat side of a knife. Rub onto the chicken, then discard the garlic. In a large, heavy pot over medium heat, add the oil. When the oil is hot, add the chicken in 2 batches and cook until browned, 8 minutes per batch, adding more oil as needed; set aside.

In the same pot, add the onion, bell pepper, minced garlic, and bay leaves. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 8–10 minutes. Add the rice and andouille; cook, stirring frequently, until lightly browned, 15–20 minutes. Return the chicken to the pot, add the stock, and bring to a simmer. Reduce the heat to low, cover, and cook until stock is absorbed, about 30 minutes.

Fluff rice with a fork and season with salt. Just before serving, stir in the scallions and parsley.

Red Beans and Rice: So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage.

Serves 6-8

damndelicious.net

INGREDIENTS
1 cup basmati rice
1 tablespoon vegetable oil
1 12.8-ounce package smoked andouille sausage, thinly sliced
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 ½ teaspoons Cajun seasoning, salt-free
3 15-ounce cans red beans, drained and rinsed
3 cups chicken stock
1 teaspoon hot sauce
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.

Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.

Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.

Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.

Serve immediately, topped with rice and garnished with parsley, if desired.

Cajun Shrimp and Sausage Pasta is a spice lover’s dream! Plump, Cajun-seasoned shrimp are seared and tossed with Andouille sausage and fettuccine in a simple sauce and topped with green onion. Perfect for weeknights, Mardi Gras celebrations, and anytime in between!

Serves 6

sipandfeast.com

INGREDIENTS
1 pound fettuccine or linguine, spaghetti, etc
2 pounds shrimp cleaned and deveined
2 tablespoons Cajun spice seasoning divided, plus more to taste
½ teaspoon baking soda
12 ounces Andouille sausage thin sliced
3 tablespoons olive oil
2 large bell peppers diced
1 medium onion diced
3 ribs celery diced
2 cups low sodium chicken stock
1 ½ tablespoons Worcestershire sauce
¾ cup heavy cream
5 green onions sliced
2 cups reserved pasta water will most likely not need it all

INSTRUCTIONS
Bring a large pot of salted water (2 tablespoons kosher salt) to boil. In a bowl mix shrimp with baking soda and 1 tablespoon of Cajun seasoning and wait 10 minutes before cooking.

Heat your largest pan to medium heat and sear the shrimp in olive oil until cooked through (about 3-4 minutes). Place the shrimp on a plate and tent with foil.

Add the Andouille sausage to the same pan and cook for a couple of minutes per side or until some color develops. Remove the sausage with a slotted spoon and place it on the same plate as the shrimp and keep tented with foil.

Add the onions, peppers, and celery to the pan and saute for about 10-12 minutes or until they take on some color and soften considerably. If needed, add a touch more olive oil for the saute process. At this time begin boiling the pasta to 2-3 minutes less than al dente.

Once the peppers are soft add in the chicken stock and Worcestershire sauce and bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.

Add the cream and bring to a simmer. Once the sauce starts to thicken (about 2-3 minutes) add the pasta and continue to simmer while stirring frequently. Add some of the reserved pasta water to keep everything moist while the pasta cooks.

Add the sausage and shrimp about 1 minute before the pasta reaches al dente then turn off the heat. Add the green onions and taste test. Add more of the Cajun seasoning to taste. Note: It’s best to wait to add more of the seasoning due to the spicy nature of the Andouille.

If the pasta dries out before serving just add a bit of reserved pasta water to thin it out.

Chicken, Sausage, and Shrimp Gumbo is a Cajun-style stew that’s loaded with a variety of flavors and textures. A dark roux forms the foundation to which onion, celery, and green bell pepper are added along with chicken, andouille sausage, and shrimp. Served over rice and topped with green onion and a sprinkle of filé powder, this gumbo is sure to be a favorite in your home!

Serves 6

sipandfeast.com

INGREDIENTS
11 tablespoons vegetable oil divided
11 tablespoons flour
1 medium onion diced
2 ribs celery diced
1 large green pepper diced
3 cloves garlic minced
1 pound boneless skinless chicken thighs
¾ pound large shrimp deveined and shells/tails removed
¾ pound Andouille sausage sliced
5 cups low sodium chicken stock plus more if too thick
¼ cup flat leaf parsley minced
2 large bay leaves
1 teaspoon filé powder for serving, optional
1 tablespoon Cajun seasoning divided, plus more to taste
salt and pepper to taste
5 green onions sliced

INSTRUCTIONS
Heat a large Dutch oven or heavy pot to a touch less than medium. Add 9 tablespoons of vegetable oil. Slowly whisk the flour into the oil and cook, stirring frequently, until the roux reaches a dark brown color (about 40-45 minutes). Make sure to watch the roux the whole time and stir frequently to avoid burning.

Meanwhile, heat a large pan to medium heat. Pat the chicken thighs dry then season with a ½ tablespoon of Cajun seasoning on all sides.

Add the remaining 2 tablespoons of vegetable oil to the pan and add the chicken thighs. Sear for 4-5 minutes per side or until well browned. Remove the thighs to a cutting board and when cool enough to handle chop into bite-size pieces.

Add the Andouille sausage to the same pan and sear until browned (about 4-5 minutes total) then set aside on a plate. Add the low-sodium chicken stock to the pan and with a wooden spoon scrape up all of the brown bits. Turn the heat down to low.

Once the roux is dark brown, add the onions, pepper, and celery and cook in the roux until soft (about 7-10 minutes). Add the garlic and cook for another 2-3 minutes or until fragrant.

Add the chopped chicken, Andouille sausage, chicken stock, bay leaves, and remaining Cajun seasoning to the pot and bring to a boil. Scrape up any brown bits with a wooden spoon. Once boiling turn the heat down and simmer uncovered for 45 minutes.

After 45 minutes stir in the shrimp along with the parsley. Cook for 3-4 minutes or until the shrimp are fully cooked then remove the pot from the heat.

Taste test and adjust salt and pepper and Cajun seasoning to taste if required. Serve the gumbo with white rice, a sprinkle of green onion and parsley, and filé powder.

Use kielbasa, since Emeril now uses Italian sausage for this Tomato and Sausage Soup. Using a stock image.

Serves 6

emerils.com

INGREDIENTS
2 slices bacon, diced
4 ounces linguica, finely chopped
4 ounces linguica, sliced 1/4-inch thick
4 ounces chorizo, finely chopped
4 ounces chorizo, sliced 1/4-inch thick
1 cup chopped red onions
2 teaspoons Essence, recipe follows
1/8 teaspoon crushed red pepper
1 tablespoon chopped garlic
1 bay leaf
4 cups chopped peeled and seeded tomatoes
3 cups chicken stock
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves
Crusty bread

Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

INSTRUCTIONS
In a large saucepan or stock pot, fry the bacon over medium-high heat for 2 minutes. Add the chopped and sliced sausages and cook with the bacon until the fat is rendered and all the meat is browned, about 5 minutes. Add the onions, Essence, and crushed red pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds.

Add the bay leaf, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat and simmer for 30 minutes. Season, to taste, with salt and freshly ground black pepper. Garnish with cilantro and serve with crusty bread.

A hearty bowl of Hoppin’ John has been the way that many Southern households ring in the New Year. Served alongside a side of collard greens and cornbread, this meal signifies a year filled with good fortune and security.

Serves 4-6

INGREDIENTS
2 Tbsp. vegetable oil (if using ham hock)
1 smoked ham hock or 8 oz. slab bacon, cut into ¼” pieces
1 small onion, finely chopped
½ green bell pepper, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1¼ cups dried black-eyed peas, soaked overnight, drained
1 Tbsp. Cajun seasoning
2 tsp. dried thyme
1 bay leaf
4 cups low-sodium chicken broth or water
½ tsp. freshly ground black pepper
Kosher salt
Cooked long-grain rice (such as Carolina)
thinly sliced scallions (for serving)

INSTRUCTIONS
If using ham hock, heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium-high. If using bacon, cook in a medium Dutch oven or other heavy pot over medium-low, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Carefully pour out all but 2 Tbsp. fat from pot.

Add onion, bell pepper, and celery to pot and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute.

Add black-eyed peas, Cajun seasoning, dried thyme, bay leaf, and ham hock (if using), then pour in broth. Bring to a rolling boil, then reduce heat and cover pot. Simmer until peas are tender but not mushy, 1–1½ hours.

Drain pea mixture in a fine-mesh sieve; discard cooking liquid and bay leaf. Return pea mixture to pot, add pepper. If using bacon, return to pot and stir to combine. If using ham hock, remove from pot and let cool slightly. Pull meat from bone and return to pot; discard bone. Taste and season with salt.

Divide rice among bowls and top with a ladleful of peas. Scatter scallions over.

Serves 4

INGREDIENTS
SEASONING MIX:
4 small whole bay leaves
1 teaspoon salt
1 teaspoon or more white pepper
1 teaspoon or more dry mustard
1 teaspoon or more ground red pepper (should be cayenne, this is the heat factor)
1 teaspoon or more gumbo filé (filé powder)
1 teaspoon or more ground cumin
1/2 teaspoon black pepper
around a teaspoon or so dried thyme leaves

4 tablespoons margarine
1 1/2 cups or so diced, smoked ham
1 heaping cup of diced kielbasa
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 cup chopped green bell peppers
1 1/2 teaspoon or more minced garlic
2 cups uncooked converted rice ( a 16 oz box of Uncle Ben’s will do)
4 cups chicken stock

INSTRUCTIONS
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large heavy skillet (cast iron is preferred, if not a must) melt the margarine over high heat. Add the ham and sausage; cook 5 minutes, stirring occasionally. Add the onions, celery, bell peppers (better known as the Holy Trinity), seasoning mix and garlic. Stir well and continue cooking until browned, about 10 to 12 minutes, stirring occasionally and scraping the pan bottom well. Stir in the rice and cook 5 minutes or less, stirring and scraping pan bottom occasionally. Add the stock, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender but still a bit crunchy, about 20 minutes, stirring occasionally toward the end of cooking time.

Remove bay leaves and serve.