Cajun and other New Orleans recipes to celebrate National Louisiana Day

Cajun Chubby Shrimp and Veggie Debris Po’boy

by Barbara Hahn from Park Hills, MO

We absolutely love shrimp po’boys and were excited to try this recipe. It was as delicious as we expected. The remoulade sauce is tangy with just the right amount of spice. Adding fried green tomatoes to the po’boy gives the sandwich a little crunch and tartness. This po’boy brings all the Cajun flavors of New Orleans into your kitchen. Here’s the recipe.

Jambalaya Grits Casserole

by Joyce Lowery from Sterlington, LA

This casserole is fabulous and full of so much flavor. At first glance, we thought this would be great for brunch or as a side dish. But once we tried it, we realized it would be hearty enough to be a meal by itself too. Rotel tomatoes give a little punch of spice. The grits are creamy and the sausage gives a nice smoky flavor. There’s a lot of yumminess in this jambalaya grits casserole recipe. Click here for the recipe.

Maw-Maw’s True Louisiana Cajun Dirty Rice

by Stacey Lawson from New Orleans, LA

There’s nothing worse than dry dirty rice and this recipe has the perfect balance of flavor. It’s a good, old-fashioned recipe that will transport your taste buds to Louisiana. The livers and gizzards are very traditional and a must for authentic taste. A perfect side dish for any occasion. It’s very traditional to see this on the table in Louisiana BBQs to Thanksgiving. This makes a very large pot so this can easily be cut in half. Here’s the recipe.

Louisiana-Style Smothered Pork Chops

by Tammy Raynes from Natchitoches, LA

What a tasty and easy pork chop recipe. Smoky sausage alongside the veggies really gives this dish a great flavor. For flavor, make sure to use a good smoked sausage, similar to andouille. The pork chops are tender and melt-in-your-mouth good. Serve over rice with a couple of shakes of hot sauce and green onion for a real Louisiana-style dinner. Click here for the recipe.

Chicken and Andouille Gumbo

by Donna Graffagnino from Bayou Country, LA

Spice up your life with this tasty chicken and andouille gumbo. It’s rich, hearty comfort food. We opted to use chicken tenders and they paired nicely with the smoky and spicy flavor of the sausage. The trinity of fresh vegetables (onion, peppers, and celery), along with the diced tomatoes, adds tons of flavor. Fresh parsley and green onions are a final pop of freshness. Serve over a bed of fluffy rice and a big slice of crusty bread. Here’s the recipe.

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