Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.

Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and that preparation is relatively simple.

An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes.

The aromatic vegetables green bell pepper (piment doux), onion, and celery are called "the trinity" by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced carrot, onion, and celery. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.

Cajun

Creamy Cajun Chicken

Easy Chicken Lazone

Cajun Smoked Turkey, Kale and Andouille Sausage Pasta

Jambalaya Pasta (Pastalaya)

Catfish Courtbouillon

Crawfish Etouffee

Cajun Chicken Pasta

Creamy Cajun Shrimp and Sausage Pasta

Shrimp Gumbo Recipe

Cajun Fried Corn