35+ Must-Try Louisiana Dinner Recipes for Every Southern Food Lover

When it comes to Southern cuisine, Louisiana stands out as a state with a rich culinary heritage.

From the zesty flavors of Creole dishes to the smoky, spicy notes of Cajun classics, Louisiana recipes are a feast for the senses.

For those aged 35 and older, exploring these dishes can be a nostalgic journey or an exciting culinary adventure that embraces bold flavors and traditional cooking techniques.

Whether you’re hosting a dinner party, preparing a comforting family meal, or simply exploring new recipes, Louisiana’s diverse offerings ensure there’s something for every palate.

In this blog, we’ll dive into the world of Louisiana dinner recipes perfect for the 35+ crowd.

With dishes that celebrate the state’s vibrant culture, you’ll discover options that are hearty, flavorful, and easy to adapt for various dietary preferences.

Let’s embark on a delicious journey through the bayou!

35+ Must-Try Louisiana Dinner Recipes for Every Southern Food Lover

Exploring Louisiana dinner recipes offers a chance to bring a slice of the South into your home.

These dishes are more than meals; they’re celebrations of tradition, flavor, and community.

Whether you’re drawn to the spicy jambalaya, creamy shrimp étouffée, or the rustic charm of gumbo, each recipe is a testament to the culinary artistry of Louisiana.

For those 35 and older, these recipes can serve as an opportunity to reconnect with heritage, impress guests with unique flavors, or simply savor the joy of cooking.

So, grab your apron, stock up on Louisiana staples like andouille sausage, seafood, and spices, and get ready to create unforgettable meals.

Your taste buds—and your dinner guests—will thank you!

Crawfish Étouffée

Crawfish Étouffée is a quintessential Louisiana dish, brimming with rich, creamy flavors and a hint of spice. This comforting dish features tender crawfish tails simmered in a buttery roux-based sauce and served over steamed rice. With its origins in Cajun and Creole cooking, Crawfish Étouffée offers a taste of the Bayou that is both hearty and satisfying.

Ingredients

• 1 pound crawfish tails
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 2 cups seafood stock
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 2 green onions, sliced
• Cooked white rice for serving

Instructions

1. In a large skillet, melt butter over medium heat. Stir in the flour and cook, stirring constantly, until the roux turns golden brown.
2. Add the onion, bell pepper, celery, and garlic to the roux. Sauté until the vegetables are soft, about 5 minutes.
3. Gradually pour in the seafood stock, stirring to combine. Bring to a simmer.
4. Stir in the paprika, cayenne, thyme, salt, and pepper. Add the crawfish tails and let the mixture simmer for 10 minutes.
5. Garnish with green onions and serve hot over cooked rice.

Crawfish Étouffée is a flavorful celebration of Louisiana’s culinary heritage. It’s perfect for a family dinner or a gathering with friends, bringing the warmth and depth of Southern cooking to your table. The spicy kick and creamy texture make it a dish that’s hard to resist.

Gumbo with Andouille Sausage and Shrimp

Gumbo is the epitome of Louisiana comfort food, combining the bold flavors of the South with a mix of proteins and spices. This hearty dish includes tender shrimp, smoky andouille sausage, and the “holy trinity” of Cajun cooking—onion, bell pepper, and celery. Served with rice, Gumbo is a soulful dish that’s perfect for any occasion.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 cup okra, sliced
• 6 cups chicken or seafood stock
• 2 teaspoons Creole seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• Salt and pepper to taste
• Cooked white rice for serving

Instructions

1. In a large pot, heat oil over medium heat. Stir in the flour and cook, stirring constantly, until the roux is a deep brown color.
2. Add the onion, bell pepper, celery, and garlic to the roux. Sauté for 5-7 minutes until softened.
3. Stir in the andouille sausage and cook for another 5 minutes.
4. Add the stock, Creole seasoning, paprika, cayenne, and bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add the okra and shrimp, cooking for another 10 minutes. Adjust seasoning with salt and pepper.
6. Serve hot over a bed of rice.

Gumbo is more than just a meal; it’s a way to bring people together. Each spoonful delivers a comforting medley of flavors that captures the essence of Louisiana’s culinary diversity. Whether it’s a chilly evening or a festive gathering, this dish is sure to be a crowd-pleaser.

Jambalaya

Jambalaya is a one-pot wonder that perfectly embodies the vibrant flavors of Louisiana cuisine. Combining seasoned rice with a mix of meats and seafood, this dish is both versatile and deeply satisfying. Its spicy kick and aromatic blend of spices make it a staple at family dinners and celebrations alike.

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken thighs, diced
• 1 pound andouille sausage, sliced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups long-grain rice
• 4 cups chicken stock
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon thyme
• 2 teaspoons Creole seasoning
• 1 teaspoon cayenne pepper
• 1/2 pound shrimp, peeled and deveined
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Brown the chicken and sausage, then remove and set aside.
2. Add the onion, bell pepper, celery, and garlic to the pot. Sauté until softened.
3. Stir in the rice, chicken stock, tomatoes, thyme, Creole seasoning, and cayenne. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 20 minutes.
5. Add the shrimp, chicken, and sausage back to the pot. Cook for an additional 10 minutes, or until the shrimp are cooked and the rice is tender.
6. Adjust seasoning with salt and pepper. Serve hot.

Jambalaya is a festive dish that brings the bold flavors of Louisiana to life. Its rich combination of meats, seafood, and spices creates a satisfying meal that’s perfect for sharing. Whether for a weeknight dinner or a celebration, Jambalaya never fails to impress.

Red Beans and Rice

Red Beans and Rice is a beloved Louisiana classic, rooted in Creole tradition. This dish features creamy red beans slow-cooked with smoky sausage, aromatic vegetables, and a blend of spices. Served over a bed of fluffy white rice, it’s a hearty and flavorful meal perfect for any day of the week, especially on its traditional Monday serving.

Ingredients

• 1 pound dried red beans, soaked overnight
• 1 pound andouille sausage, sliced
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups water or chicken stock
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Cooked white rice for serving
• Green onions for garnish

Instructions

1. In a large pot, sauté the sausage over medium heat until browned. Remove and set aside.
2. In the same pot, sauté the onion, bell pepper, celery, and garlic until softened.
3. Add the soaked red beans, water or stock, bay leaves, thyme, paprika, and cayenne. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 2–3 hours, stirring occasionally, until the beans are tender. Add water as needed to maintain a creamy consistency.
5. Stir in the sausage during the last 30 minutes of cooking. Adjust seasoning with salt and pepper.
6. Serve over cooked rice and garnish with green onions.

Red Beans and Rice is a comforting, budget-friendly meal with a rich history in Louisiana culture. It’s a dish that brings warmth and joy to the table, with its creamy texture and smoky flavors delighting everyone who tries it.

Shrimp Creole

Shrimp Creole is a spicy and tangy dish that showcases the bold flavors of Creole cuisine. This tomato-based stew is infused with aromatic vegetables and a blend of spices, perfectly complementing tender shrimp. Served over rice, Shrimp Creole is a dish that’s both elegant and approachable, ideal for weeknight dinners or special occasions.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup tomato sauce
• 1/2 cup chicken or seafood stock
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Creole seasoning
• 1/2 teaspoon cayenne pepper (optional)
• 1 pound shrimp, peeled and deveined
• Cooked white rice for serving
• Fresh parsley for garnish

Instructions

1. In a large skillet, melt butter over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté until softened.
2. Stir in the diced tomatoes, tomato sauce, stock, Worcestershire sauce, Creole seasoning, and cayenne. Bring to a simmer.
3. Add the shrimp and cook for 5–7 minutes, until pink and fully cooked.
4. Serve over cooked rice and garnish with fresh parsley.

Shrimp Creole is a flavorful dish that highlights the best of Louisiana’s coastal cuisine. Its zesty tomato base and tender shrimp create a harmonious balance of flavors that’s sure to impress. Whether for a casual dinner or a celebratory feast, this dish is always a hit.

Louisiana Boudin Balls

Boudin Balls are a delicious Louisiana appetizer or snack, made from seasoned boudin sausage rolled into balls, breaded, and fried to golden perfection. These crispy bites are a crowd favorite at parties and gatherings, offering a delightful combination of savory, smoky, and spicy flavors.

Ingredients

• 1 pound boudin sausage
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil for frying
• Hot sauce or remoulade for serving

Instructions

1. Remove the casing from the boudin sausage and form the filling into golf ball-sized portions.
2. Roll each ball in flour, dip in beaten eggs, and coat with breadcrumbs.
3. Heat oil in a deep fryer or large pot to 350°F (175°C).
4. Fry the boudin balls in batches until golden brown, about 3–4 minutes.
5. Drain on paper towels and serve hot with your favorite dipping sauce.

Boudin Balls are a bite-sized taste of Louisiana, perfect for sharing with friends and family. Crispy on the outside and packed with bold flavors on the inside, they’re a fun and satisfying addition to any gathering. Paired with a zesty dipping sauce, they’re impossible to resist!

Blackened Catfish

Blackened Catfish is a signature dish of Louisiana, celebrated for its smoky, spicy crust and tender, flaky interior. This Cajun favorite is cooked quickly in a hot skillet, resulting in a flavorful char that pairs perfectly with creamy sides like coleslaw or cheesy grits. It’s a simple yet impressive dish that brings the bold flavors of the South to your table.

Ingredients

• 4 catfish fillets
• 2 tablespoons Cajun seasoning
• 2 tablespoons butter, melted
• Lemon wedges for serving

Instructions

1. Preheat a cast-iron skillet over high heat until very hot.
2. Brush the catfish fillets with melted butter and coat generously with Cajun seasoning.
3. Place the fillets in the skillet and cook for 2–3 minutes per side, or until the fish is blackened and cooked through.
4. Serve hot with lemon wedges and your favorite sides.

Blackened Catfish is a quick and flavorful way to enjoy Louisiana cuisine. Its smoky, spicy seasoning and crisp crust make it a standout dish, whether for a casual dinner or a special occasion. Pair it with fresh vegetables or creamy grits for a complete and satisfying meal.

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo is a hearty, soul-warming dish that embodies the heart of Louisiana cooking. This one-pot meal combines tender chicken, smoky sausage, and a deeply flavorful roux with aromatic vegetables and spices. Whether served for a family dinner or a festive gathering, Gumbo is a dish that brings people together.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 pound chicken thighs, diced
• 1 pound smoked sausage, sliced
• 6 cups chicken stock
• 2 bay leaves
• 2 teaspoons Creole seasoning
• 1 teaspoon thyme
• Cooked white rice for serving
• Green onions for garnish

Instructions

1. Heat oil in a large pot over medium heat. Stir in the flour and cook, stirring constantly, until the roux turns a deep chocolate color.
2. Add the onion, bell pepper, celery, and garlic. Sauté until softened.
3. Stir in the chicken and sausage, cooking until lightly browned.
4. Add the chicken stock, bay leaves, Creole seasoning, and thyme. Bring to a boil, then reduce heat and simmer for 45 minutes.
5. Adjust seasoning with salt and pepper. Serve over cooked rice and garnish with green onions.

Chicken and Sausage Gumbo is a Louisiana classic that’s both comforting and flavorful. Its rich, complex flavors come together in every bite, making it a dish you’ll want to enjoy time and time again. Perfect for a chilly evening or a weekend feast, it’s a true taste of the South.

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Louisiana Shrimp Po’ Boy

The Shrimp Po’ Boy is a legendary Louisiana sandwich, combining crispy fried shrimp, tangy remoulade sauce, and fresh toppings on a crusty baguette. Perfectly seasoned and delightfully crunchy, this sandwich is a street food favorite that delivers a punch of flavor with every bite.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons Creole seasoning
• Vegetable oil for frying
• 4 baguette rolls
• Lettuce, tomato slices, and pickles for toppings
• Remoulade sauce for serving

Instructions

1. Soak the shrimp in buttermilk for 15 minutes.
2. In a bowl, mix cornmeal, flour, and Creole seasoning. Dredge the shrimp in the mixture, ensuring they are fully coated.
3. Heat oil in a skillet to 350°F (175°C). Fry the shrimp in batches until golden brown, about 2–3 minutes per batch. Drain on paper towels.
4. Split the baguette rolls and spread remoulade sauce on each side.
5. Fill with fried shrimp, lettuce, tomato slices, and pickles. Serve immediately.

The Shrimp Po’ Boy is a delightful tribute to Louisiana’s culinary culture. With its crispy shrimp and tangy toppings, this sandwich is a crowd-pleaser that’s perfect for lunch, dinner, or a weekend treat. Easy to make and even easier to love, it’s a must-try for fans of Southern cuisine.

Seafood Gumbo

Seafood Gumbo is a rich and flavorful dish that captures the heart of Louisiana’s coastal cuisine. Featuring a medley of shrimp, crab, and sometimes oysters, this gumbo is simmered with a dark roux and seasoned with the perfect blend of spices. It’s a dish that highlights the bounty of the Gulf and is ideal for any special occasion or hearty dinner.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 1 pound lump crabmeat
• 1 cup okra, sliced
• 6 cups seafood stock
• 2 bay leaves
• 2 teaspoons Creole seasoning
• 1 teaspoon thyme
• 1/2 teaspoon cayenne pepper (optional)
• Cooked white rice for serving
• Green onions for garnish

Instructions

1. In a large pot, heat the oil over medium heat. Stir in the flour and cook, stirring constantly, until the roux turns a deep chocolate brown.
2. Add the onion, bell pepper, celery, and garlic. Sauté until softened.
3. Stir in the seafood stock, bay leaves, Creole seasoning, thyme, and cayenne. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add the okra, shrimp, and crabmeat. Simmer for 10–15 minutes until the shrimp are pink and cooked through.
5. Adjust seasoning with salt and pepper. Serve over cooked rice and garnish with green onions.

Conclusion

Seafood Gumbo is a luxurious and deeply satisfying dish that brings the flavors of the Louisiana coast to life. Its rich broth and tender seafood make it a standout choice for gatherings or celebratory meals. Every spoonful is a taste of the Gulf’s finest offerings.Louisiana Dirty Rice

Dirty Rice is a flavorful, one-pot dish packed with bold Cajun spices, ground meat, and aromatic vegetables. The name comes from the “dirty” color the rice takes on after being cooked with seasoned meat and spices. This hearty side dish often stands as a main course, delivering robust flavors that are distinctly Southern.

Ingredients

• 1 pound ground pork or beef
• 1/2 pound chicken livers, finely chopped (optional)
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups cooked white rice
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 green onions, sliced for garnish

Instructions

1. In a large skillet, cook the ground meat over medium heat until browned. Add the chicken livers, if using, and cook until no longer pink.
2. Add the onion, bell pepper, celery, and garlic to the skillet. Sauté until softened.
3. Stir in the cooked rice, paprika, cayenne, thyme, salt, and black pepper. Mix well and cook until heated through.
4. Garnish with green onions and serve hot.

Dirty Rice is a Louisiana staple that packs big flavor into every bite. It’s a versatile dish, perfect as a side or a main, and is guaranteed to add a touch of Southern charm to any meal. Quick to make and immensely satisfying, Dirty Rice is a dish you’ll want to keep in your recipe rotation.

Louisiana Cornbread Dressing

Cornbread Dressing is a comforting, savory dish often served during holidays and family gatherings in Louisiana. Made with crumbled cornbread, aromatic vegetables, and seasoned broth, this dish is rich and flavorful. It’s the perfect accompaniment to roasted meats or as a star on its own.

Ingredients

• 4 cups crumbled cornbread
• 2 cups white bread, cubed
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon sage
• 1 teaspoon thyme
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups chicken or vegetable stock
• 2 eggs, beaten
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, sauté the onion, bell pepper, celery, and garlic until softened.
3. In a large bowl, combine the cornbread, white bread, sautéed vegetables, sage, thyme, and cayenne.
4. Stir in the beaten eggs and stock until the mixture is moist but not soggy. Season with salt and pepper.
5. Transfer to a greased baking dish and bake for 30–35 minutes, or until golden brown on top.
6. Serve warm as a side dish.

Louisiana Cornbread Dressing is a savory, comforting dish that brings the taste of home to your table. Its warm, herby flavors make it a favorite for holiday meals or special gatherings. Easy to prepare and universally loved, this dish is a true Southern classic.

Jambalaya

Jambalaya is a quintessential Louisiana one-pot meal, bursting with bold flavors and hearty ingredients. Combining rice, vegetables, and a mix of proteins like chicken, sausage, and shrimp, this dish is a perfect balance of smoky, spicy, and savory. Whether served at a family gathering or a festive occasion, Jambalaya is always a crowd-pleaser.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, diced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups long-grain rice
• 4 cups chicken stock
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon Creole seasoning
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 pound shrimp, peeled and deveined
• Green onions for garnish

Instructions

1. Heat oil in a large pot over medium heat. Brown the sausage and chicken, then remove and set aside.
2. In the same pot, sauté the onion, bell pepper, celery, and garlic until softened.
3. Stir in the rice, chicken stock, tomatoes, Creole seasoning, and cayenne. Bring to a boil.
4. Reduce heat, cover, and simmer for 20 minutes.
5. Add the shrimp, sausage, and chicken. Cook for an additional 5–7 minutes, until the shrimp are pink and cooked through.
6. Garnish with green onions and serve hot.

Jambalaya is a vibrant and satisfying dish that showcases the depth of Louisiana’s culinary heritage. Its bold flavors and rich textures make it a standout choice for any occasion, ensuring it remains a favorite among fans of Southern cuisine.

Crawfish Étouffée

Crawfish Étouffée is a beloved Louisiana dish that highlights the unique flavors of crawfish in a rich, buttery gravy. Served over fluffy white rice, this Creole favorite combines aromatic vegetables, a golden roux, and a blend of spices for a meal that’s both comforting and indulgent.

Ingredients

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups chicken or seafood stock
• 1 pound crawfish tails
• 2 teaspoons Creole seasoning
• 1/2 teaspoon paprika
• Cooked white rice for serving
• Green onions for garnish

Instructions

1. In a large skillet, melt butter over medium heat. Stir in the flour and cook, stirring constantly, until the roux turns a golden brown.
2. Add the onion, bell pepper, celery, and garlic. Sauté until softened.
3. Gradually stir in the stock, whisking to prevent lumps. Simmer for 10 minutes until thickened.
4. Add the crawfish tails, Creole seasoning, and paprika. Simmer for 5–7 minutes, until heated through.
5. Serve over cooked rice and garnish with green onions.

Crawfish Étouffée is a flavorful and comforting dish that exemplifies the best of Louisiana cooking. Its creamy, spiced gravy and tender crawfish tails create a meal that’s both luxurious and satisfying, perfect for bringing the taste of the Bayou to your table.

Cajun Boiled Peanuts

Cajun Boiled Peanuts are a popular Louisiana snack, combining the earthy flavor of peanuts with bold Cajun spices. Simmered in a flavorful brine until tender, these peanuts are addictive and perfect for sharing at gatherings or enjoying on a lazy afternoon.

Ingredients

• 2 pounds raw peanuts, in the shell
• 1/2 cup salt
• 1/4 cup Cajun seasoning
• 1 tablespoon hot sauce
• 1 gallon water

Instructions

1. Rinse the peanuts thoroughly under cold water.
2. In a large pot, combine the peanuts, salt, Cajun seasoning, hot sauce, and water. Bring to a boil.
3. Reduce the heat to low, cover, and simmer for 3–4 hours, or until the peanuts are tender. Add water as needed to keep the peanuts submerged.
4. Drain and serve warm or at room temperature.

Cajun Boiled Peanuts are a simple yet flavorful snack that captures the essence of Louisiana’s bold cuisine. Their soft, spicy bite is a delightful twist on a Southern classic, making them a must-try for fans of unique and satisfying treats.

Note: More recipes are coming soon!