Cajun Cooking: History, Seasoning Ingredients & Recipes

Cajun cooking is the country cooking of south Louisiana: smoky, peppery, built on rice and a dark roux, and made from whatever the bayous, prairies and Gulf provided. This guide covers where Cajun food came from, how it differs from Creole, the ingredients and spices that define it, how to make your own Cajun seasoning, and step-by-step recipes for gumbo and jambalaya using Louisiana Cajun Seasoning.

The history of Cajun cooking

From Acadia to Acadiana

The word Cajun comes from Acadian. The Acadians were French colonists who settled in Acadia, now Nova Scotia and nearby parts of eastern Canada, in the 1600s. Between 1755 and 1764, during the conflict between Britain and France, British authorities deported thousands of them in what became known as Le Grand Dérangement, the Great Upheaval. Over the following decades many made their way to Spanish-ruled Louisiana and settled in the bayous, marshes and prairies west of New Orleans. That region is still called Acadiana.

Cooking with what the land provided

Acadian settlers adapted French country cooking to a hot, wet new home. Rice grew well on the prairies. The bayous and Gulf supplied crawfish, shrimp, crab, oysters and catfish. Hunters brought in duck, rabbit and venison, and every farm raised hogs, which led to smoked andouille, tasso ham and boudin. One-pot dishes simmered for hours stretched a little meat a long way.

Many cultures in one pot

Cajun food absorbed ingredients and techniques from its neighbors. Native American peoples contributed filé (ground sassafras leaves, used to thicken gumbo) and local knowledge of corn and game. West African and Afro-Caribbean cooks brought okra, whose Bantu name ki ngombo is a likely source of the word gumbo. Spanish rule added peppers and the rice dishes that influenced jambalaya, and German, Italian and Caribbean settlers added their own touches.

Cajun goes national

For generations Cajun food stayed mostly local. In the 1980s chef Paul Prudhomme's blackened redfish set off a national Cajun craze, and spice blends, gumbo and jambalaya became familiar across the country.

Cajun vs. Creole

The lines blur in real kitchens, and both traditions share the holy trinity, rice and a love of bold flavor.

The key ingredients of Cajun cooking

• The holy trinity: onion, celery and green bell pepper, the Cajun version of French mirepoix. Garlic is often called "the pope."
• Roux: flour cooked in fat until it turns peanut-butter brown to dark chocolate brown. It thickens and gives gumbo its nutty, toasty depth.
• Rice: long-grain rice is served with almost everything.
• Smoked pork: andouille sausage and tasso ham add smoke and spice.
• Seafood: crawfish, shrimp, crab and oysters.
• Filé and okra: both thicken gumbo.
• Hot sauce: vinegary Louisiana-style hot sauce at the table.

The spices in Cajun seasoning

Recipe: homemade Cajun seasoning

Makes: about 1/3 cup.

• 2 tablespoons paprika (or 1 tablespoon sweet plus 1 tablespoon smoked)
• 1 tablespoon granulated garlic
• 2 teaspoons granulated onion
• 1 to 2 teaspoons cayenne
• 1 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1 teaspoon ground thyme
• 1 teaspoon ground oregano
• 2 teaspoons fine salt (optional)

Mix well and store in a sealed jar. Start with 1 teaspoon of cayenne and add more to taste. Leave out the salt if you want to salt dishes separately. Or skip the measuring and use Louisiana Cajun Seasoning.

Recipe: chicken, sausage and shrimp gumbo

Serves: 6 to 8.

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound boneless chicken thighs, cut into pieces
• 1 can (14.5 ounces) diced tomatoes (optional; leave out for a more traditional Cajun gumbo)
• 6 cups chicken broth, warmed
• 2 teaspoons Louisiana Cajun Seasoning, plus more to taste
• 1 teaspoon ground thyme
• 2 bay leaves
• 1 pound shrimp, peeled and deveined
• Sliced green onions and chopped parsley
• Cooked rice for serving

1. Make the roux. Heat the oil in a heavy pot over medium heat. Whisk in the flour and stir constantly for 30 to 45 minutes, until it's the color of milk chocolate or darker. Lower the heat if it darkens too fast. If you see black specks or smell burning, start over; a scorched roux can't be saved.
2. Add the trinity. Stir in the onion, pepper and celery (this cools the roux) and cook 5 to 8 minutes until soft. Add the garlic for 1 minute.
3. Brown the meat. Add the sausage and chicken and cook 5 minutes.
4. Simmer. Slowly add the warm broth while stirring to prevent lumps. Add tomatoes if using, the Cajun seasoning, thyme and bay leaves. Simmer uncovered for 1 hour, stirring now and then and skimming fat. Add a little broth if it gets too thick. Chicken must reach 165°F.
5. Add shrimp. Stir in the shrimp for the last 5 minutes, until pearly and opaque.
6. Finish. Remove the bay leaves. Taste for salt and heat; the sausage and broth add salt. Serve over rice with green onions, parsley and hot sauce.

Recipe: Cajun-style jambalaya

Serves: 4 to 6.

• 1 tablespoon oil
• 12 ounces andouille sausage, sliced
• 1 pound boneless chicken thighs, cut into bite-size pieces
• 1 onion, diced
• 1 green bell pepper, chopped
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 2 teaspoons Louisiana Cajun Seasoning
• 1/2 pound shrimp, peeled (optional)
• Green onions for serving

1. Brown the sausage in the oil in a heavy pot. Add the chicken and brown on all sides.
2. Add the onion, pepper and celery and cook until soft, about 6 minutes. Add the garlic for 1 minute.
3. Stir in the rice to coat it in the fat, then add the broth and Cajun seasoning. Bring to a boil.
4. Cover, reduce to low and cook 20 to 25 minutes without stirring, until the rice is tender and the liquid is absorbed.
5. If using shrimp, scatter them on top for the last 5 to 7 minutes, cover, and cook until opaque. Fluff gently, taste for salt and serve with green onions.

For a red Creole-style jambalaya, add a drained 14.5-ounce can of diced tomatoes with the broth and reduce the broth by 1/2 cup.

More ways to use Cajun seasoning

• Blackened fish: coat fillets in melted butter and Cajun seasoning and sear in a very hot cast-iron pan with good ventilation.
• Cajun shrimp: toss 1 pound shrimp with 1 tablespoon oil and 2 teaspoons Cajun Seafood Seasoning and sauté until opaque.
• Chicken: Cajun Chicken Seasoning on wings, thighs or breasts, cooked to 165°F.
• Burgers and fries: a little in the patty seasoning, a sprinkle on hot fries.
• Seafood boil: for a big pot of shrimp, corn and potatoes, use Seafood Boil Seasoning Mix.

Leftovers

Gumbo tastes even better the next day. Divide into shallow containers and refrigerate within two hours, or one hour above 90°F. Use within 3 to 4 days and reheat to 165°F. Gumbo freezes well for up to 3 months; freeze rice separately. See USDA leftover guidance.

Frequently asked questions

Is Cajun seasoning very spicy?

It has noticeable heat from cayenne, but it's meant to flavor food, not overpower it. Start with a small amount and add more.

What's the difference between Cajun and Creole seasoning?

Cajun blends are usually spicier and pepper-forward. Creole blends lean more on herbs like thyme, oregano and basil.

Can I use Cajun seasoning instead of salt?

Many Cajun blends, including ours, contain salt. Season with the blend first, then taste before adding more salt.

What is the holy trinity?

Onion, celery and green bell pepper, chopped and cooked together as the base of gumbo, jambalaya and étouffée.

Explore more from Savu Birra

Browse our fish and seafood seasoning blends and chicken seasoning blends. Related reading: How to Use Louisiana Cajun Seasoning and Best Seasonings for Fish, Shrimp and Seafood.