20 Cajun Rice Dishes Commonly Found In New Orleans Cuisine

If you have ever smelled a pot of jambalaya bubbling away or heard a roux whisper in a hot skillet, you know New Orleans rice dishes hit different. This lineup brings the smoky, saucy, deeply seasoned spirit of Louisiana straight to your table.

You will find classics, clever spins, and plenty of ways to make rice the star. Grab a spoon, because every bite tells a story you will want to finish.

1. Chicken and Andouille Jambalaya

Jambalaya is your invitation to a one pot party where chicken, andouille, and rice soak up every smoky, spicy note. The holy trinity of onions, celery, and bell peppers builds the base, then garlic and paprika step in.

Let it simmer until the grains are tender and the pot hums with aroma.

You will taste browned sausage richness in every forkful, with chicken that stays juicy and seasoned. A splash of stock and patience bring everything together.

Serve it family style, with green onions and a squeeze of lemon to brighten the deep warmth.

2. Shrimp and Andouille Jambalaya

This version keeps the smoky backbone of andouille but treats shrimp with care. You stir the shrimp in near the end so they stay tender and glossy, kissed by paprika and cayenne.

The trinity softens into sweetness, while tomato paste adds gentle depth without taking over.

Rice absorbs seafood essence as the shrimp release their juices. You will get pops of spice, savory sausage, and that briny finish seafood lovers crave.

Garnish with parsley and lemon, then let the table go quiet as everyone digs in.

3. Creole-Style Jambalaya (Tomato Red Jambalaya)

Creole jambalaya leans red, thanks to tomatoes that melt into the rice and perfume the whole pot. You still get chicken and smoky sausage, but with a saucier, more city style feel.

The trinity, garlic, and bay leaves simmer until everything tastes like New Orleans comfort.

Each spoonful brings a gentle tomato tang balanced by warm spices. The rice stays fluffy yet stained a beautiful brick hue.

Serve with hot sauce on the side so everyone can dial in the heat their way.

4. Dirty Rice (Rice Dressing)

Dirty rice gets its name from the savory bits that tint the grains: ground meat, liver or gizzards, and spices. You cook the trinity low and slow, then build flavor with paprika, thyme, and black pepper.

The rice drinks in pan drippings, turning luxurious without feeling heavy.

It is bold and deeply satisfying, perfect as a side or main. Add green onions for brightness and a crackle of heat with cayenne.

Each bite tastes like Sunday supper and festival food rolled into one.

5. Dirty Rice Stuffed Bell Peppers

Take all the savory depth of dirty rice and tuck it into bell peppers for a complete, colorful meal. The peppers soften in the oven, turning sweet and tender while the rice crisps slightly on top.

You will love how the spices mingle with roasted pepper juices.

A little cheese can melt over the crown, but it is rich enough without it. Serve with a squeeze of lemon to sharpen the earthy flavors.

It is weeknight friendly, yet special enough for company.

6. Dirty Rice Stuffed Chicken

This special occasion dish hides a heart of rice dressing inside juicy roast chicken. As the bird cooks, drippings baste the rice, layering on smoky, peppery goodness.

You carve and every slice delivers tender meat plus a spoonful of seasoned grains.

The trinity, liver or gizzards, and spices make the stuffing unforgettable. Brush the skin with butter for extra crackle.

Serve with pan gravy over fluffy rice on the side if you want seconds before dessert.

7. Red Beans and Rice

Monday feels right for red beans and rice, slow simmered until creamy and soulful. You start with soaked beans, add smoked meat, and let the trinity melt into the pot.

A few hours later, the pot yields a velvety gravy that hugs every grain of rice.

Season with bay leaves, garlic, and a hint of cayenne. Serve with sliced sausage or keep it simple, then finish with green onions.

A few dashes of hot sauce wake everything up without overpowering comfort.

8. White Beans and Rice with Smoked Sausage

White beans bring a gentler, creamier profile than red, but still deliver that smoky backbone. You simmer with sausage, onion, celery, and garlic until the beans surrender into a lush stew.

The sauce pools around rice, creating a soothing, spoonable dinner.

It is lighter in color, not in comfort. Add a splash of vinegar or lemon to balance richness and brighten flavors.

Serve with crusty bread to scoop every last bit, and plenty of cracked black pepper.

9. Black-Eyed Peas and Rice (Hoppin’ John, New Orleans-Style)

Hoppin’ John gets a New Orleans accent with trinity, smoked meat, and a touch of Creole spice. The black eyed peas cook to tender pearls, releasing a savory pot liquor that loves rice.

You will taste gentle heat, a little smoke, and herbal pops from thyme.

Serve with collards or cabbage if you are chasing good luck traditions. A squeeze of lemon sharpens the finish.

It is humble yet celebratory, perfect for gatherings or an easy Sunday supper.

10. Smothered Pork Over Rice

Smothered pork means low, slow, and plenty of onions turning sweet and jammy. You brown the chops or shoulder, then let them braise until fork tender in a peppery gravy.

Spoon it over rice and the grains drink up every savory drop.

It is the kind of dish that makes the house smell like home. Serve with pickles or a crisp salad to cut through richness.

Keep hot sauce nearby, because a few dashes make the gravy sing.

11. Smothered Chicken Over Rice

Chicken thighs shine when smothered, staying juicy under a blanket of oniony gravy. You build the pan sauce with browned bits, a little flour, and stock until silky.

Poured over rice, it becomes a bowl you will cradle with both hands.

Season boldly with paprika, black pepper, and thyme. Mushrooms are optional but welcome for extra savoriness.

Finish with parsley and serve with quick pickled veggies to refresh the palate.

12. Shrimp Étouffée Over Rice

Shrimp étouffée is lush, buttery, and built on a roux that smells like toasted nuttiness. The trinity softens into sweetness, then shrimp slide in and turn just opaque.

Ladled over rice, the sauce clings to every grain, delivering warmth without overwhelming heat.

Lemon brightens the finish, while cayenne adds a gentle thrum. You will want bread to chase the last streaks from the plate.

It is date night worthy and weeknight doable.

13. Crawfish Étouffée Over Rice

Crawfish étouffée leans sweeter, with that unmistakable crawfish aroma infusing the roux based sauce. You will taste buttery depth, bell pepper brightness, and a soft echo of spice.

Serve it steaming over rice so the tails shine against creamy grains.

Fresh or frozen crawfish tails both work if well seasoned. A splash of hot sauce and lemon juice wakes everything up.

This is the dish that makes spring crawfish season feel like a holiday.

14. Chicken and Sausage Gumbo Over Rice

Gumbo headlines, but rice makes the bowl a meal. Start with a dark roux that smells like toasted chocolate, then add trinity, stock, and andouille.

Chicken simmers until tender, and the broth turns glossy and deep.

Serve ladled over rice so each bite balances stew and grain. Filé or okra can thicken, depending on preference.

Keep hot sauce nearby and let the steam fog up the room while you eat.

15. Seafood Gumbo Over Rice

Seafood gumbo gathers shrimp, crab, and sometimes oysters into a briny, savory broth. A medium dark roux lays the foundation, with trinity and bay leaves weaving in aroma.

Ladled over rice, the flavors stretch and mingle without getting muddy.

Add seafood toward the end so it stays tender. A pinch of filé at the table brings a woodsy note.

You will want seconds, so make a big pot and invite friends.

16. Shrimp Creole Over Rice

Shrimp Creole brings a glossy tomato sauce scented with garlic, celery, and peppers. The shrimp poach gently until juicy, and the sauce carries a peppery kick.

Spoon it over rice so every bite lands saucy and bright.

A little Worcestershire and hot sauce add backbone without overshadowing the shrimp. Finish with lemon and parsley to keep it lively.

It is a weeknight stunner that tastes restaurant ready with pantry staples.

17. Courtbouillon (Fish or Shrimp) Over Rice

Courtbouillon is a bold, spiced tomato leaning stew where fish or shrimp gently poach. The broth brims with garlic, bay, and a smoky whisper from paprika.

Served over rice, it feels restorative and celebratory at once.

You will taste clean seafood against a warming, peppery sauce. Add a splash of vinegar or wine for lift, then finish with parsley.

It is perfect for cool evenings when you want depth without heaviness.

18. Crawfish Rice Casserole

This casserole is weeknight comfort baked until bubbly and golden. Crawfish tails fold into creamy rice with peppers, onions, and a gentle Cajun kick.

The top gets a little crust that contrasts beautifully with the soft interior.

You can add cheese or keep it simple with a creamy base. Serve with a crisp side salad and lemon wedges.

It reheats like a dream, making leftovers a guaranteed lunch win.

19. Boudin with Rice (and Boudin-Stuffed Rice Bakes)

Boudin is rice forward sausage, soft and savory with pork, liver, and spices. You can serve links alongside rice dishes or crumble them into a baked rice casserole.

The result is rich, peppery, and satisfying without much fuss.

Add scallions for brightness and a swipe of mustard or hot sauce. For parties, bake boudin rice in a shallow dish for crispy edges.

It is the kind of dish that disappears from the table first.