⚜️ The Cajun Table

Authentic Louisiana Sunday Recipes

Generational cooking methods, dark roux secrets, and classic bayou comfort food you can cook at home.

Creole & Cajun Stews

Classic South Louisiana Seafood Gumbo

A rich, dark roux-based gumbo brimming with authentic andouille sausage, Gulf shrimp, blue crab, and the holy trinity of onions, bell peppers, and celery.

Prep: 45 mins Cook: 2 hrs 30 mins 8 servings

Ingredients

•1 cup vegetable oil & 1 cup all-purpose flour (for dark roux)
•2 large yellow onions, chopped
•1 large green bell pepper, chopped
•3 ribs celery, chopped
•6 cloves garlic, minced
•1 lb authentic Louisiana andouille sausage, sliced
•2 lbs Gulf shrimp, peeled & deveined
•1 lb lump crabmeat or gumbo crabs
•8 cups seafood or chicken stock
•2 tbsp Cajun seasoning & 2 bay leaves
•Sliced green onions & file powder for serving

⚜️ Order Authentic Sausages & Ingredients →

Preparation Instructions

1Whisk oil and flour in a heavy cast-iron Dutch oven over medium-low heat for 35–45 minutes until the roux turns the color of dark melted chocolate.
2Immediately stir in the chopped onions, bell pepper, and celery. Cook 5 minutes until soft, then add garlic.
3Slowly pour in warm seafood stock, whisking continuously to prevent lumps.
4Add sliced andouille sausage, bay leaves, and Cajun seasoning. Bring to a gentle boil, reduce heat, and simmer for 1.5 hours.
5Add seafood in the final 10–15 minutes until shrimp turn pink. Serve piping hot over steamed Louisiana white rice.

One-Pot Classics

Bayou Smoked Sausage & Chicken Jambalaya

The undisputed king of Louisiana tailgates and festivals. Long-grain rice simmered directly with browned chicken thighs, sliced andouille, tomatoes, and aromatic herbs.

Prep: 20 mins Cook: 45 mins 6–8 servings

Ingredients

•1.5 lbs boneless chicken thighs, cubed
•1 lb smoked Louisiana pork andouille or smoked sausage, sliced
•1 large onion, 1 bell pepper, 2 ribs celery, finely diced
•4 cloves garlic, minced
•2.5 cups long grain white rice (uncooked)
•4 cups rich chicken stock
•1 can (14 oz) crushed tomatoes
•1 tbsp smoked paprika & 2 tbsp Cajun seasoning blend

⚜️ Order Authentic Sausages & Ingredients →

Preparation Instructions

1Brown chicken and sliced andouille in a large cast-iron pot until caramelized. Remove meats and set aside.
2In the rendered drippings, sauté the holy trinity (onions, bell pepper, celery) until tender.
3Stir in garlic, Cajun seasoning, rice, tomatoes, and stock. Return the browned meats to the pot.
4Bring to a rapid boil, cover tightly with a lid, reduce heat to the lowest setting, and cook undisturbed for 25 minutes.
5Remove from heat, let rest covered for 10 minutes, fluff with a fork, and garnish with fresh green onions.

Seafood Delicacies

Cajun Crawfish Etouffée

Etouffée literally translates to 'smothered'. Tender Louisiana crawfish tail meat smothered in a golden butter-and-flour roux, onion, celery, bell pepper, and seafood stock.

Prep: 25 mins Cook: 35 mins 4–6 servings

Ingredients

•1 stick (1/2 cup) unsalted butter
•1/2 cup all-purpose flour (blonde roux)
•1 large onion & 1 bell pepper, diced
•2 ribs celery & 3 green onions, diced
•1 lb Louisiana peeled crawfish tail meat with fat
•2.5 cups seafood stock
•1 tbsp Worcestershire sauce & 1 tbsp Cajun seasoning
•Fresh parsley, chopped for garnish

⚜️ Order Authentic Sausages & Ingredients →

Preparation Instructions

1Melt butter in a skillet, whisk in flour over medium heat to form a copper-colored blonde roux (about 8–10 minutes).
2Stir in onions, bell pepper, and celery. Sauté until tender and translucent.
3Gradually whisk in seafood stock and bring to a simmer until glossy and thickened.
4Stir in the crawfish tail meat and crawfish fat, Cajun seasoning, and Worcestershire sauce. Simmer gently for 10 minutes.
5Ladle generously over hot steamed rice and top with fresh parsley and green onion tops.

⚜️

Get the Real Ingredients Shipped on Dry Ice

Ready to cook an authentic gumbo or jambalaya? Order genuine Savoie's roux, smoked andouille, tasso, and crawfish delivered cold to your kitchen table.

Shop All Louisiana Ingredients

⚜️ The Cajun Table

Authentic Louisiana Sunday Recipes

Generational cooking methods, dark roux secrets, and classic bayou comfort food you can cook at home.

Creole & Cajun Stews

Classic South Louisiana Seafood Gumbo

A rich, dark roux-based gumbo brimming with authentic andouille sausage, Gulf shrimp, blue crab, and the holy trinity of onions, bell peppers, and celery.

Prep: 45 mins Cook: 2 hrs 30 mins 8 servings

Ingredients

•1 cup vegetable oil & 1 cup all-purpose flour (for dark roux)
•2 large yellow onions, chopped
•1 large green bell pepper, chopped
•3 ribs celery, chopped
•6 cloves garlic, minced
•1 lb authentic Louisiana andouille sausage, sliced
•2 lbs Gulf shrimp, peeled & deveined
•1 lb lump crabmeat or gumbo crabs
•8 cups seafood or chicken stock
•2 tbsp Cajun seasoning & 2 bay leaves
•Sliced green onions & file powder for serving

⚜️ Order Authentic Sausages & Ingredients →

Preparation Instructions

1Whisk oil and flour in a heavy cast-iron Dutch oven over medium-low heat for 35–45 minutes until the roux turns the color of dark melted chocolate.
2Immediately stir in the chopped onions, bell pepper, and celery. Cook 5 minutes until soft, then add garlic.
3Slowly pour in warm seafood stock, whisking continuously to prevent lumps.
4Add sliced andouille sausage, bay leaves, and Cajun seasoning. Bring to a gentle boil, reduce heat, and simmer for 1.5 hours.
5Add seafood in the final 10–15 minutes until shrimp turn pink. Serve piping hot over steamed Louisiana white rice.

One-Pot Classics

Bayou Smoked Sausage & Chicken Jambalaya

The undisputed king of Louisiana tailgates and festivals. Long-grain rice simmered directly with browned chicken thighs, sliced andouille, tomatoes, and aromatic herbs.

Prep: 20 mins Cook: 45 mins 6–8 servings

Ingredients

•1.5 lbs boneless chicken thighs, cubed
•1 lb smoked Louisiana pork andouille or smoked sausage, sliced
•1 large onion, 1 bell pepper, 2 ribs celery, finely diced
•4 cloves garlic, minced
•2.5 cups long grain white rice (uncooked)
•4 cups rich chicken stock
•1 can (14 oz) crushed tomatoes
•1 tbsp smoked paprika & 2 tbsp Cajun seasoning blend

⚜️ Order Authentic Sausages & Ingredients →

Preparation Instructions

1Brown chicken and sliced andouille in a large cast-iron pot until caramelized. Remove meats and set aside.
2In the rendered drippings, sauté the holy trinity (onions, bell pepper, celery) until tender.
3Stir in garlic, Cajun seasoning, rice, tomatoes, and stock. Return the browned meats to the pot.
4Bring to a rapid boil, cover tightly with a lid, reduce heat to the lowest setting, and cook undisturbed for 25 minutes.
5Remove from heat, let rest covered for 10 minutes, fluff with a fork, and garnish with fresh green onions.

Seafood Delicacies

Cajun Crawfish Etouffée

Etouffée literally translates to 'smothered'. Tender Louisiana crawfish tail meat smothered in a golden butter-and-flour roux, onion, celery, bell pepper, and seafood stock.

Prep: 25 mins Cook: 35 mins 4–6 servings

Ingredients

•1 stick (1/2 cup) unsalted butter
•1/2 cup all-purpose flour (blonde roux)
•1 large onion & 1 bell pepper, diced
•2 ribs celery & 3 green onions, diced
•1 lb Louisiana peeled crawfish tail meat with fat
•2.5 cups seafood stock
•1 tbsp Worcestershire sauce & 1 tbsp Cajun seasoning
•Fresh parsley, chopped for garnish

⚜️ Order Authentic Sausages & Ingredients →

Preparation Instructions

1Melt butter in a skillet, whisk in flour over medium heat to form a copper-colored blonde roux (about 8–10 minutes).
2Stir in onions, bell pepper, and celery. Sauté until tender and translucent.
3Gradually whisk in seafood stock and bring to a simmer until glossy and thickened.
4Stir in the crawfish tail meat and crawfish fat, Cajun seasoning, and Worcestershire sauce. Simmer gently for 10 minutes.
5Ladle generously over hot steamed rice and top with fresh parsley and green onion tops.

⚜️

Get the Real Ingredients Shipped on Dry Ice

Ready to cook an authentic gumbo or jambalaya? Order genuine Savoie's roux, smoked andouille, tasso, and crawfish delivered cold to your kitchen table.

Shop All Louisiana Ingredients