25+ Spicy and Savory Easter Cajun Dinner Recipes for This Season

Easter is a time to gather with family and friends, sharing laughter, love, and, of course, delicious food.

For those looking to spice up their Easter dinner menu, Cajun cuisine offers bold flavors and a festive flair that’s perfect for the occasion.

Combining the richness of traditional Southern cooking with zesty spices, Cajun dishes bring warmth and excitement to any table.

From flavorful gumbo to crispy crab cakes, Cajun-inspired recipes provide something for everyone, whether you’re serving seafood, pork, chicken, or vegetarian options.

With Easter just around the corner, it’s the perfect time to explore these 25+ Easter Cajun dinner recipes that are sure to impress your guests and add a touch of Louisiana magic to your celebration.

25+ Spicy and Savory Easter Cajun Dinner Recipes for This Season

This Easter, let Cajun cuisine add a burst of flavor and excitement to your dinner table.

Whether you’re savoring the rich layers of gumbo, enjoying the smoky spices of blackened fish, or indulging in the comfort of red beans and rice, Cajun recipes bring people together with their hearty and bold taste.

With 25+ Easter Cajun dinner recipes to choose from, you can create a feast that’s memorable, delicious, and brimming with the vibrant spirit of Louisiana.

Your guests will not only leave with full hearts but also satisfied taste buds, making this Easter celebration truly one to remember.

So grab your spices, gather your loved ones, and get ready to enjoy a meal that’s as festive as the holiday itself!

Cajun Shrimp & Grits

This Cajun Shrimp & Grits recipe is a perfect blend of spicy, savory shrimp with creamy, buttery grits, making it an ideal choice for a festive Easter dinner. The Cajun spices add a flavorful heat that pairs beautifully with the rich, smooth texture of the grits. This dish combines southern comfort with a bold twist, making it an excellent way to bring a bit of heat to your holiday table.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove, minced
• 1 cup grits
• 4 cups water
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium pot, bring water to a boil. Add the grits and reduce the heat to low. Stir occasionally and cook for 20-25 minutes until the grits are tender and thickened. Stir in the heavy cream and cheddar cheese. Season with salt and pepper, and keep warm.
2. While the grits are cooking, heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
3. Toss the shrimp in Cajun seasoning, then add them to the skillet. Cook the shrimp for 2-3 minutes on each side until pink and opaque.
4. To serve, spoon a portion of the creamy grits onto each plate and top with the Cajun shrimp. Garnish with fresh parsley.

Cajun Shrimp & Grits is a delightful way to incorporate bold, spicy flavors into your Easter dinner. The creamy, cheesy grits provide a comforting base, while the Cajun shrimp add a satisfying depth of flavor that will leave your guests coming back for more. This dish balances heat and creaminess perfectly, making it a standout addition to any celebratory meal.

Cajun Chicken Alfredo

Cajun Chicken Alfredo is a delicious fusion of creamy, rich Alfredo sauce with the bold, spicy kick of Cajun seasoning. This dish is perfect for Easter when you want something hearty, flavorful, and a little outside the ordinary. The perfectly seasoned chicken, sautéed to perfection, pairs beautifully with the creamy pasta, making it an indulgent and satisfying main course.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1 cup Parmesan cheese, grated
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 lb fettuccine pasta
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the chicken breasts with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden and cooked through. Remove from the skillet, set aside, and slice thinly.
2. Meanwhile, cook the fettuccine according to package instructions. Drain and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
5. Add the cooked pasta to the sauce and toss to coat evenly.
6. Serve the pasta on plates, topped with sliced Cajun chicken and garnished with fresh parsley.

Cajun Chicken Alfredo is a rich and comforting dish that will be a showstopper at your Easter dinner table. The creamy Alfredo sauce complements the heat from the Cajun-spiced chicken, while the fettuccine adds a satisfying texture to each bite. It’s a perfect combination of indulgence and flavor, sure to please a crowd while offering a little extra spice for those who enjoy a bit of heat.

Cajun Crawfish Etouffee

Cajun Crawfish Etouffee is a classic dish from the heart of Louisiana, rich with flavor and perfectly spiced with Cajun seasonings. The tender crawfish is simmered in a flavorful roux-based sauce, making it the perfect dish to serve for Easter. This dish is hearty, comforting, and full of Southern flair, making it a great option for a festive holiday dinner.

Ingredients:

• 1 lb crawfish tails, thawed if frozen
• 1/4 cup butter
• 1/4 cup flour
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp Cajun seasoning
• 1 tsp thyme
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• Cooked white rice, for serving
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring constantly, until it forms a thick roux (about 5 minutes).
2. Add the onion, bell pepper, and celery to the skillet, and cook for 5-7 minutes until the vegetables are softened. Add the garlic and cook for an additional 1-2 minutes.
3. Pour in the chicken broth, stirring to combine. Add the Cajun seasoning, thyme, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. Stir in the crawfish tails, Worcestershire sauce, and hot sauce (if using). Simmer for another 5-7 minutes until the crawfish is heated through.
5. Serve the etouffee over a bed of cooked white rice and garnish with fresh parsley.

Cajun Crawfish Etouffee is a flavorful, comforting dish that will bring the tastes of Louisiana straight to your Easter table. The rich, savory sauce, combined with tender crawfish and a subtle heat from the Cajun spices, makes for a dish that is both satisfying and memorable. Serve this over rice for a hearty meal that’s perfect for celebrating Easter with a little Southern flair.

Cajun Stuffed Bell Peppers

Cajun Stuffed Bell Peppers are a hearty, flavorful dish that is ideal for Easter dinner. These vibrant bell peppers are filled with a delicious mixture of seasoned ground meat, rice, vegetables, and Cajun spices, all baked to perfection. The dish brings bold flavors with a touch of heat, making it a perfect festive meal for those looking to add a Southern twist to their holiday table.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground beef or turkey
• 1/2 onion, finely chopped
• 1 celery stalk, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 can diced tomatoes (14.5 oz)
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 1/4 cup chopped parsley
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Drizzle a bit of olive oil inside the peppers and place them in a baking dish.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks.
3. Add the onion, celery, green bell pepper, and garlic to the skillet and sauté for 5-7 minutes until the vegetables are softened.
4. Stir in the diced tomatoes, Cajun seasoning, smoked paprika, thyme, and cooked rice. Cook for an additional 3-4 minutes to combine the flavors. Season with salt and pepper to taste.
5. Spoon the mixture into the bell peppers, packing them tightly. Top with shredded mozzarella cheese and cover with foil.
6. Bake for 25-30 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
7. Garnish with chopped parsley before serving.

Cajun Stuffed Bell Peppers are a delicious, colorful dish that brings a mix of savory flavors and a hint of spice. The Cajun seasoning enhances the stuffing, creating a vibrant meal that’s perfect for Easter. With a healthy portion of vegetables and the comforting touch of cheese, this dish will surely impress your guests while adding a touch of Southern charm to your holiday celebrations.

Cajun Red Beans and Rice

Cajun Red Beans and Rice is a classic, filling, and flavorful dish that brings together rich beans and hearty sausage, simmered in a blend of spices. The dish is traditionally served over rice and is perfect for an Easter dinner with a Southern flair. With its bold flavors and comforting textures, Cajun Red Beans and Rice is a dish everyone will love.

Ingredients:

• 1 lb dried red kidney beans
• 1 tbsp olive oil
• 1 lb Andouille sausage, sliced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 1 bay leaf
• 4 cups chicken broth
• Salt and pepper, to taste
• 4 cups cooked white rice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Soak the red beans overnight in water or use the quick soak method (bring to a boil, remove from heat, and let sit for 1 hour). Drain and rinse the beans.
2. In a large pot, heat olive oil over medium heat. Add the sausage slices and cook for 5-7 minutes until browned. Remove the sausage and set aside.
3. In the same pot, add the onion, bell pepper, celery, and garlic. Sauté for 5-7 minutes until softened.
4. Stir in the Cajun seasoning, smoked paprika, thyme, and bay leaf, and cook for 1 minute to bloom the spices.
5. Add the soaked beans and chicken broth to the pot. Bring to a boil, then reduce the heat to low. Simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beans are tender.
6. Add the sausage back to the pot and cook for an additional 10-15 minutes. Season with salt and pepper to taste.
7. Serve the beans and sausage over cooked white rice, garnished with fresh parsley.

Cajun Red Beans and Rice is a flavorful, filling dish that captures the heart of Southern cooking. The creamy beans, smoky sausage, and rich spices come together to create a comfort food masterpiece that is perfect for an Easter gathering. Served over fluffy rice, this dish is not only hearty but also an impressive way to add some heat and depth to your holiday meal.

Cajun Baked Catfish

Cajun Baked Catfish is an easy yet flavorful dish that brings the spice and warmth of Cajun cuisine to your Easter dinner. The catfish fillets are coated in a zesty Cajun seasoning blend and baked to perfection, resulting in a crispy exterior and tender, flaky fish inside. It’s a light yet satisfying option for those who enjoy seafood with a little extra flavor kick.

Ingredients:

• 4 catfish fillets
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Pat the catfish fillets dry with paper towels. Drizzle with olive oil and season both sides with Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
3. Place the fillets on the prepared baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Remove from the oven and serve with lemon wedges and a sprinkle of fresh parsley.

Cajun Baked Catfish is a quick, healthy, and flavorful dish that adds a Cajun flair to your Easter meal. The seasoning gives the catfish a deliciously bold and spicy kick, while the baking method keeps it light and tender. This dish is perfect for anyone looking for a seafood option that still has all the comfort and richness of a festive holiday meal.

Cajun Jambalaya

Cajun Jambalaya is a hearty, one-pot dish that’s perfect for Easter dinner. Combining rice, chicken, sausage, and shrimp with a rich blend of Cajun spices, it’s a satisfying and flavorful dish that delivers the bold and spicy flavors of the South. Jambalaya is a crowd-pleaser and is perfect for serving a group of guests, making it ideal for any Easter celebration with a Cajun twist.

Ingredients:

• 1 lb Andouille sausage, sliced
• 1 lb chicken thighs, boneless and skinless, diced
• 1 lb shrimp, peeled and deveined
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 1/2 cups long-grain white rice
• 4 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp thyme
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste
• 2 tbsp olive oil
• Chopped parsley, for garnish

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook for 5-7 minutes, stirring occasionally, until browned. Remove and set aside.
2. In the same pot, add the diced chicken thighs and cook until browned on all sides. Remove and set aside with the sausage.
3. Add the onion, bell pepper, celery, and garlic to the pot, sautéing for 5-7 minutes until softened.
4. Stir in the Cajun seasoning, thyme, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes to bloom the spices.
5. Add the diced tomatoes, rice, chicken broth, and bay leaf. Stir to combine and bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
7. In the last 5 minutes of cooking, add the shrimp, sausage, and chicken back to the pot. Stir to combine and cook until the shrimp are pink and fully cooked.
8. Remove from heat, discard the bay leaf, and season with salt and pepper to taste. Garnish with fresh parsley before serving.

Cajun Jambalaya is a classic dish that brings together a variety of ingredients and bold flavors in a single, satisfying pot. With the combination of sausage, chicken, and shrimp, the dish provides a hearty and filling meal that will satisfy everyone at the Easter table. The rich spices and perfectly cooked rice make this dish a Southern comfort food that is guaranteed to be a hit for any festive occasion.

Cajun Crawfish Etouffee

Cajun Crawfish Etouffee is a rich and flavorful dish perfect for an Easter feast, bringing together tender crawfish, a savory roux, and a medley of Cajun spices. Served over rice, this dish is a celebration of the Gulf Coast’s best flavors. It’s a great option for seafood lovers and offers a creamy, spicy twist on the typical Easter dinner.

Ingredients:

• 1 lb crawfish tails (fresh or frozen)
• 1/2 cup butter
• 1/2 cup flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 tbsp Worcestershire sauce
• 2 tbsp lemon juice
• 4 cups cooked white rice
• Chopped parsley, for garnish

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the flour and whisk continuously to make a roux. Cook for 5-7 minutes, until the mixture turns a golden brown.
2. Add the onion, bell pepper, celery, and garlic to the skillet, and cook for 5-7 minutes, until softened.
3. Stir in the Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and pepper.
4. Gradually add the chicken broth, stirring constantly to ensure the mixture is smooth. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.
5. Stir in the crawfish tails, Worcestershire sauce, and lemon juice. Simmer for an additional 5-7 minutes, until the crawfish are heated through.
6. Serve the crawfish etouffee over the cooked rice and garnish with fresh parsley.

Cajun Crawfish Etouffee is a luscious, comforting dish that showcases the flavors of Louisiana. The rich, buttery sauce complements the tender crawfish, while the spices add a depth of flavor that makes this dish stand out. It’s perfect for Easter dinner, offering a unique and satisfying seafood option that’s sure to leave a lasting impression on your guests.

Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo is a flavorful, one-pot dish brimming with rich, bold flavors. Combining chicken, sausage, okra, and a savory roux-based broth, this dish is a Southern classic that’s sure to wow your guests at Easter dinner. The gumbo’s deep, smoky flavors and its rich consistency make it an ideal choice for a comforting, filling Easter meal.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into chunks
• 1 lb Andouille sausage, sliced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup okra, sliced
• 1/4 cup flour
• 1/4 cup vegetable oil
• 4 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp thyme
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• 4 cups cooked rice
• Fresh parsley, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir to create a roux. Cook for about 8-10 minutes, stirring constantly, until the roux is a dark brown color.
2. Add the onion, bell pepper, celery, and garlic to the pot, and sauté for 5-7 minutes until softened.
3. Stir in the Cajun seasoning, thyme, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes to bloom the spices.
4. Add the chicken broth, okra, bay leaf, Worcestershire sauce, and hot sauce (if using). Bring to a simmer.
5. Add the chicken and sausage to the pot and simmer for 45 minutes to 1 hour, until the chicken is tender and the flavors have melded.
6. Remove the bay leaf and season the gumbo with additional salt and pepper if needed.
7. Serve the gumbo over cooked rice and garnish with fresh parsley.

Cajun Chicken and Sausage Gumbo is the epitome of Southern comfort food, making it a fantastic choice for Easter dinner. With its deep, smoky flavor and hearty ingredients, it’s a filling and satisfying dish that will bring warmth to your holiday table. This rich, flavorful gumbo is sure to become a new favorite in your Easter tradition, delighting guests with its combination of spice, texture, and flavor.

Cajun Shrimp and Grits

Cajun Shrimp and Grits is a Southern classic that’s ideal for an Easter dinner with a Cajun twist. The dish pairs perfectly seasoned shrimp with creamy, buttery grits for a rich, satisfying meal. The Cajun seasoning adds a delightful kick to the shrimp, while the smooth grits balance the flavors beautifully. This dish is both decadent and comforting, making it a standout choice for any holiday gathering.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 1/2 cup heavy cream
• 4 tbsp butter, divided
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/2 cup chopped green onions
• 1/4 cup chopped parsley
• 1 tbsp lemon juice

Instructions:

1. In a medium saucepan, bring the water or chicken broth to a boil. Stir in the grits, reduce the heat, and simmer uncovered for 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Add the heavy cream, 2 tablespoons of butter, and season with salt and pepper. Stir well and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with Cajun seasoning, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the remaining butter, green onions, and cook for 1-2 minutes until softened. Add the shrimp back to the skillet and toss with the green onions and a squeeze of lemon juice.
5. To serve, spoon the creamy grits onto plates and top with the Cajun shrimp. Garnish with chopped parsley and additional green onions.

Cajun Shrimp and Grits is a showstopper dish that combines the bold flavors of the South with a comforting base of creamy grits. The shrimp, seasoned to perfection, bring a flavorful punch, while the smooth grits balance the spices and create a rich, indulgent dish. It’s perfect for Easter, offering a unique and flavorful alternative to traditional holiday fare. Guests will love the combination of textures and the explosion of Cajun flavors.

Cajun Chicken Pasta

Cajun Chicken Pasta is a creamy, flavorful dish packed with tender chicken and perfectly cooked pasta, all tossed in a zesty, spicy Cajun sauce. This dish is a perfect blend of Cajun spices and creamy goodness, making it a satisfying and delicious addition to your Easter dinner spread. The smoky, spicy flavors paired with the rich sauce will leave everyone coming back for seconds.

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 12 oz fettuccine or penne pasta
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and set aside.
2. In a bowl, combine the Cajun seasoning, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Season the chicken strips with the spice mixture.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until fully cooked and browned. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the onion, bell pepper, and garlic. Sauté for 3-5 minutes until softened.
5. Add the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-5 minutes until the sauce thickens slightly.
6. Stir in the Parmesan cheese, then return the chicken to the skillet. Add the cooked pasta and toss to coat everything in the creamy sauce.
7. Garnish with chopped parsley and serve immediately.

Cajun Chicken Pasta is a rich, creamy, and flavorful dish that brings together tender chicken and a smoky, spicy sauce. The pasta absorbs the Cajun-spiced sauce, making each bite a delicious explosion of flavor. This dish is perfect for an Easter dinner with a bold and satisfying twist. The combination of spice, creaminess, and savory goodness will surely be a crowd-pleaser at your holiday table.

Cajun Stuffed Bell Peppers

Cajun Stuffed Bell Peppers are a flavorful and hearty dish that adds a Cajun flair to a classic stuffed pepper recipe. The bell peppers are filled with a savory mixture of rice, ground beef, sausage, Cajun seasoning, and vegetables, then baked to perfection. These stuffed peppers are the perfect combination of spice, flavor, and texture, making them a great option for an Easter dinner that’s sure to impress.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1/2 lb ground beef
• 1/2 lb Andouille sausage, crumbled
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1/2 cup chicken broth
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1/4 cup chopped parsley
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef and sausage over medium heat until browned. Remove any excess fat.
3. Add the chopped onion, bell pepper, and garlic to the skillet, cooking for 5-7 minutes until softened.
4. Stir in the cooked rice, chicken broth, Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes, allowing the flavors to combine.
5. Stuff the mixture into the hollowed bell peppers, packing them tightly.
6. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes, until the peppers are tender.
7. If desired, sprinkle with shredded cheddar cheese and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped parsley before serving.

Cajun Stuffed Bell Peppers are a delightful and flavorful dish that combines the best of Cajun seasoning with tender bell peppers and a savory filling. The rice, meat, and spices create a well-balanced and satisfying meal that’s perfect for Easter. This dish offers a hearty, flavorful option for those seeking a Southern-inspired twist on the traditional stuffed pepper. It’s sure to be a hit with everyone at the table.

Cajun Crab Cakes

Cajun Crab Cakes are a flavorful and crispy dish that brings a touch of Southern spice to a seafood classic. These crab cakes are made with fresh crab meat, combined with bold Cajun seasonings, and pan-fried until golden and crispy. Served with a zesty dipping sauce, these crab cakes are perfect for an Easter dinner, offering a rich and savory appetizer or side dish that’s sure to impress.

Ingredients:

• 1 lb fresh lump crab meat
• 1/4 cup breadcrumbs
• 2 tbsp mayonnaise
• 1 egg
• 1 tbsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp Dijon mustard
• 1/4 cup green onions, chopped
• 2 tbsp parsley, chopped
• 2 tbsp olive oil, for frying
• Lemon wedges, for serving

For the dipping sauce:

• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Cajun seasoning
• 1 tsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Cajun seasoning, garlic powder, smoked paprika, cayenne pepper, Dijon mustard, green onions, and parsley. Mix gently to combine, being careful not to break up the crab meat too much.
2. Shape the crab mixture into 8 equal-sized patties.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes to the skillet, cooking for 3-4 minutes per side, or until golden brown and crispy.
4. While the crab cakes are cooking, prepare the dipping sauce by whisking together the mayonnaise, Dijon mustard, Cajun seasoning, lemon juice, salt, and pepper in a small bowl.
5. Serve the crab cakes with the dipping sauce and lemon wedges.

Cajun Crab Cakes are a crowd-pleasing dish that offers a delicious balance of flavors with the tender, sweet crab meat and the bold, spicy Cajun seasoning. They’re crispy on the outside and soft and flavorful on the inside, making them perfect for an Easter dinner as an appetizer or main dish. The tangy dipping sauce complements the crab cakes beautifully, elevating this dish to a whole new level of deliciousness.

Cajun Pork Tenderloin

Cajun Pork Tenderloin is a juicy, flavorful dish that brings a smoky, spicy kick to tender pork. The pork is coated in a Cajun spice rub, seared for a crispy crust, and then roasted to perfection. The result is a succulent and perfectly seasoned pork tenderloin that’s great for any Easter dinner. Served with a side of roasted vegetables or mashed potatoes, this dish is sure to be a hit.

Ingredients:

• 1 lb pork tenderloin
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
3. Rub the spice mixture all over the pork tenderloin.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin for 3-4 minutes on each side until golden brown.
5. Add the chicken broth to the skillet, then transfer the skillet to the preheated oven. Roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. Remove the pork from the oven and let it rest for 5 minutes before slicing.
7. Garnish with chopped parsley and serve with your favorite side dishes.

Cajun Pork Tenderloin is a perfect Easter dinner option for those looking to add a spicy and flavorful twist to their meal. The Cajun seasoning enhances the natural richness of the pork, while the roasting process ensures that the meat remains juicy and tender. With its savory, smoky crust and tender interior, this dish will quickly become a favorite for holiday celebrations.

Cajun Red Beans and Rice

Cajun Red Beans and Rice is a classic Southern dish that is both hearty and flavorful. It’s made with tender red beans simmered with sausage, smoked ham, and a blend of Cajun spices. The dish is served over fluffy rice, making it a complete and satisfying meal. Perfect for Easter, this dish is full of bold flavors and is sure to please a crowd.

Ingredients:

• 1 lb dried red beans, soaked overnight
• 1 lb Andouille sausage, sliced
• 1/2 lb smoked ham, cubed
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp thyme
• 1 bay leaf
• 4 cups chicken broth
• 2 tbsp olive oil
• 2 cups cooked white rice
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sausage and ham, cooking until browned.
2. Add the onion, bell pepper, celery, and garlic to the pot, cooking for 5-7 minutes until softened.
3. Stir in the Cajun seasoning, thyme, bay leaf, and soaked red beans.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer, covered, for 1.5-2 hours, or until the beans are tender and the flavors have melded together. Stir occasionally and add more broth if necessary.
5. Season with salt and pepper to taste.
6. Serve the red beans and sausage mixture over cooked white rice. Garnish with fresh parsley before serving.

Cajun Red Beans and Rice is a flavorful and hearty dish that captures the essence of Cajun cooking. The tender beans and savory sausage are perfectly complemented by the spices and served over a bed of fluffy rice. This dish is rich in flavor and tradition, making it a perfect option for Easter dinner. It’s a satisfying, comforting dish that will leave everyone at the table feeling full and content.

Note: More recipes are coming soon!