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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A creamy Cajun potato salad of boiled red potato cubes and chopped hard-boiled eggs in a mayonnaise, sour cream and Dijon dressing with celery, bell pepper, onion and dill pickle relish. A few potatoes are mashed into the dressing so the salad stays chunky but thick.
A chilled Cajun pasta salad of rotini or bowtie pasta and skillet shrimp with bell pepper, carrots, celery, and white cheddar in a lemony mayonnaise dressing.
Thinly sliced sweet onions seasoned with smoked paprika, Cajun seasoning, garlic and herb seasoning and brown sugar, layered with cheddar and parmesan and baked under foil with butter.
A Cajun gumbo built on a dark roux stirred for up to an hour, with browned chicken thighs, andouille sausage, and the onion, bell pepper, and celery trinity, served over rice.
A one-pot pastalaya of Cajun chicken and smoked sausage with bowtie or rotini pasta simmered in chicken broth, cream of chicken, and mushroom steak sauce.
A chicken and andouille gumbo built on a dark roux stirred for up to an hour, with onion, bell pepper and celery, simmered for hours and served over rice.
A chicken thigh and andouille gumbo built on a deep, dark roux made with vegetable oil and flour, with onion, bell pepper, celery, garlic and bay leaves, served over rice.
Hawaiian sweet roll sliders layered with grilled diced chicken thighs, bacon and provolone under a ranch dressing drizzle. Melted butter and ranch seasoning brush the roll tops before the slab grills until the cheese melts.
A Cajun-seasoned chicken pot pie filling of carrots, celery, mushrooms, and peas in a broth and half-and-half sauce, topped with puff pastry rounds and baked golden.
A dark-roux Cajun chicken stew with onion, bell pepper, and potatoes, simmered until thick and served over rice, with smoked sausage and boiled eggs as options.
A one-pot jambalaya where chicken thighs and Mexican chorizo cook with a frozen pepper, onion and celery mix, the rice is toasted in tomato paste, and everything simmers in broth and diced tomatoes.
A classic ground beef chili with onion and bell pepper mashed into the base, seasoned with chili powder and Cajun spice and simmered covered then uncovered for an hour.
A classic ground beef chili with onion and bell pepper mashed into the base, seasoned with chili powder and Cajun spice and simmered covered then uncovered for an hour.
Cajun-spiced chicken breasts and shrimp share a sizzling skillet with softened mushrooms and onions. A parsley butter pan sauce made from the browned drippings coats everything at the end.
Large shrimp cook quickly in a skillet of melted butter spiked with oregano, garlic and cayenne. The whole dish takes minutes and arrives swimming in its spicy butter.
Long-grain rice is folded through ground beef and finely minced chicken gizzards seasoned with Creole spices, bell pepper and green onions. The gizzards disappear into the beef and give the rice its deep, savoury flavour.
Canned red beans simmer with a smoked ham hock, then part of the pot is briefly processed so the beans turn creamy while some stay whole. The seasoned beans are ladled over long grain rice.
Shrimp are tossed in a heavy Cajun blend of cayenne, paprika, cumin, mustard, thyme and oregano, then baked in a pan of melted butter. They come out pink, fiery and coated in spiced butter.