19 Simple New Orleans Recipes That Bring The Big Easy Home
Craving bold Louisiana flavor without spending all day in the kitchen? These New Orleans inspired recipes bring smoky, spicy, and soul warming goodness straight to your table with weeknight friendly shortcuts.
From quick roux tricks to one pot rice miracles, you will taste the Big Easy in every bite. Grab a cast iron, turn up some jazz, and let dinner practically cook itself.
1. Quick Chicken And Sausage Gumbo
This gumbo nails deep flavor fast. Start with a dark roux or use a jarred shortcut, then build the holy trinity with onions, celery, and bell pepper.
Add andouille for smoke, chicken for comfort, and a dash of Cajun seasoning.
Simmer until everything relaxes together, then ladle over hot rice. You get rich, silky broth without babysitting the pot all day.
Keep hot sauce nearby, because you will want that extra kick.
2. Weeknight Jambalaya
One pot, big payoff. Sear sausage, brown chicken, then toss in peppers, onion, garlic, and a bold seasoning blend.
Stir in rice, tomatoes, and stock, cover, and let it all mingle into something deeply savory and comforting.
Every bite feels like a celebration. You get tender meat, fluffy rice, and that signature Louisiana warmth.
It is the kind of dinner that makes people wander into the kitchen asking what smells so good.
3. Shrimp Creole
Tomato rich and spicy, this Shrimp Creole tastes like an all day simmer but comes together quickly. Sauté the trinity, add garlic, tomatoes, stock, and Creole seasoning, then simmer until thick and glossy.
Nestle in the shrimp and cook just until pink.
Spoon it over rice and let the sauce soak in. It is tangy, peppery, and comforting.
You will not miss a restaurant when this hits your table hot.
4. Red Beans And Rice
The ultimate Monday staple turned weeknight win. Use canned red beans to cut time, then simmer with onion, celery, bell pepper, garlic, and smoked sausage.
A bay leaf and a shake of Cajun seasoning bring everything together.
Mash a few beans to make it creamy, then ladle over rice. It is hearty, smoky, and sticks to your ribs without much effort.
Perfect for leftovers that taste even better tomorrow.
5. Muffuletta-Style Sandwich
Layer mortadella, salami, ham, and provolone on a soft round roll, then pile on a punchy olive salad. The briny bite makes every layer pop.
Wrap it tight for ten minutes so the juices soak into the bread.
Slice into wedges and you have a picnic hero. It travels well, tastes even better after resting, and brings that New Orleans deli magic home.
No fancy equipment needed, just bold flavors.
6. Po’ Boy-Style Fried Shrimp
Crunchy shrimp meet fluffy French bread. Toss shrimp in seasoned cornmeal, fry until golden, then stuff into loaves with shredded lettuce, tomatoes, and pickles.
Generous remoulade is non negotiable.
Take a bite and expect a shower of crumbs. It is messy in the best way, just like the real thing.
Keep napkins handy and go heavy on the sauce for that classic po boy vibe.
7. Remoulade Sauce (The Magic Dip)
Whisk together mayo, Dijon, paprika, hot sauce, horseradish, garlic, lemon, and chopped pickles. Suddenly everything tastes like New Orleans.
This tangy, zesty dip transforms shrimp, fries, and sandwiches into something special.
Make a batch and keep it in the fridge for a week. The flavors deepen overnight, so tomorrow is even better.
You will swipe it on everything, including roasted veggies and grilled chicken.
8. Cajun Seasoning Blend
Mix paprika, garlic and onion powders, cayenne, oregano, thyme, black pepper, and salt. That is your always ready Cajun shake.
It brings heat, smokiness, and savory depth without fuss.
Keep it in a jar so dinner decisions get easier. Sprinkle on fries, chicken, shrimp, eggs, even popcorn.
You control the spice, so adjust cayenne to your vibe and watch everything taste brighter.
9. Creole Seasoning Blend
Creole seasoning leans herby and balanced. Combine paprika, garlic and onion powders, oregano, thyme, basil, black pepper, white pepper, cayenne, and salt.
It is perfect for soups, rice, and seafood when you want flavor without too much fire.
Stash a jar next to your Cajun blend. Use it to season stews, skillet veggies, and creamy sauces.
You will taste brighter aromatics and a gentle heat that plays nice with everything.
10. Crawfish Étouffée (Shortcut Version)
Butter and a light roux set the stage for this silky étouffée. Sauté onions, celery, bell pepper, and garlic until soft.
Stir in stock, tomato paste, Cajun spices, and crawfish tails or shrimp if that is what you have.
Simmer until thick and glossy, then finish with lemon and parsley. Serve over rice and let the sauce hug every grain.
It tastes luxurious with weeknight effort.
11. Blackened Fish
Blackening is quick theater. Coat fillets in melted butter and a bold spice blend, then sear hard in a ripping hot cast iron.
The spices bloom into a smoky crust while the fish stays tender.
Serve with rice or a crisp salad and squeeze lemon over the top. You get restaurant level flavor in minutes.
Open a window and let that Cajun perfume fill the kitchen.
12. Blackened Chicken
Same method as fish, different protein. Brush chicken with butter, shower with blackening spices, and sear until charred outside and juicy inside.
Rest and slice to reveal tender, smoky meat.
It is perfect for salads, wraps, and grain bowls. Or serve with mashed potatoes for a spicy, satisfying plate.
You will keep this technique on repeat because it never fails.
13. Dirty Rice (Fast Version)
Brown ground beef or pork with onion, celery, and bell pepper. Season heavily with Cajun spices and garlic.
Stir in cooked rice so every grain picks up savory drippings and spice.
It is meaty, peppery, and unbelievably satisfying for how fast it comes together. Add chopped liver if you like tradition, or keep it simple and speedy.
Either way, dinner is done.
14. Corn Maque Choux
Sweet corn meets creamy comfort. Sauté onion and bell pepper in butter, add corn, a splash of cream, and a pinch of cayenne.
Bacon or andouille bits are optional, but highly recommended for smoky depth.
It is the side dish that steals the plate. Serve with grilled meats or spoon it next to jambalaya.
Every bite is lush, peppery, and undeniably Louisiana.
15. Collard Greens With Smoked Sausage
Slice smoked sausage and brown it for flavor. Add onions, garlic, collards, and stock, then simmer until tender and silky.
A splash of vinegar brightens everything at the end.
This pot gets better overnight as the greens soak up smoky goodness. Ladle into bowls and sip the pot liquor like a reward.
It is slow simmered comfort with minimal hands on time.
16. Bananas Foster (Quick Skillet)
Melt butter with brown sugar and cinnamon until it turns syrupy. Add sliced bananas and toss gently.
Splash in rum or vanilla extract, then let it bubble into a glossy caramel.
Spoon over ice cream and watch it melt into a ribbon of sauce. It feels like Bourbon Street in dessert form.
Fast, flashy, and unforgettable at the table.
17. Beignets (Easy Home Version)
Whip up a simple yeasted dough or use a reliable mix. Roll, cut into squares, and fry until puffed and golden.
Shower with powdered sugar like it is snowing.
Yes, there will be a mess, and yes, it is worth it. Serve hot with coffee and enjoy the crispy edges and pillowy centers.
You will feel like you are at a cafe on Decatur Street.
18. Pralines
Buttery, sugary, and nutty, these candies are pure New Orleans. Boil brown sugar, white sugar, butter, cream, and a pinch of salt until thick.
Stir in vanilla and loads of pecans, then spoon onto parchment.
They set quickly into melt in your mouth bites. Make a small batch so you do not demolish the whole tray.
Guard them well, because they disappear fast.
19. Chicory Coffee (Cafe Au Lait Style)
Brew strong coffee or a chicory blend for that signature roasty bite. Heat milk until steamy, then mix half and half with the coffee.
Sweeten if you like and sip slowly.
The flavor is earthy, smooth, and nostalgic. It is an instant French Quarter morning, no plane ticket required.
Pair with beignets and let powdered sugar be your breakfast snow.
