Want to spice up a night in? With a variety of easy Louisiana-style recipes, we’ve got you covered! From gumbo to shrimp po’boys, we’ve compiled a complete list of classic Southern recipes you can make at home — even if you have no cooking experience. By balancing bold spices with refreshing herbs, these Louisiana staples pack a ton of flavor and prove that staying home doesn’t have to be boring.

Check out the recipes below for some easy, delicious dinner ideas — and don’t forget to save room for dessert!

Gumbo

Gumbo is the signature dish of Louisiana. A combination of everything New Orleans from seafood to andouille sausage in a single pot, gumbo blends complex flavors into one harmonious dish. It’s smooth jazz for your taste buds!

Whether it’s Mardi Gras or not, make any day something to celebrate with this savory gumbo recipe. 

Prep time: 1 hour

Cook time: 2 hours, 40 minutes

Total: 3 hours, 40 minutes

Ingredients: 

• 1 cup of flour
• 3/4 cup of bacon drippings
• 1 cup of celery, coarsely chopped
• 1 large onion, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 2 cloves of garlic, minced
• 1 pound of andouille sausage, sliced
• 3 quarts of water
• 6 cubes beef bouillon
• 1 tablespoon of white sugar
• Salt to taste
• 2 tablespoons of hot pepper sauce, or to taste
• 1/2 teaspoon of Cajun seasoning blend, or to taste
• 4 bay leaves
• 1/2 teaspoon of dried thyme
• 1 14.5-ounce can of stewed tomatoes 
• 1 6-ounce can of tomato sauce
• 2 teaspoons of gumbo file powder
• 2 tablespoons of bacon drippings 
• 2 10-ounce packages of frozen chopped okra, thawed
• 2 tablespoons of distilled white vinegar
• 1 pound of lump crab meat
• 3 pounds of uncooked medium shrimp, peeled and deveined
• 2 tablespoons of Worcestershire sauce
• 2 teaspoons of gumbo file powder 

Instructions: 

To make a roux, whisk the flour and three-quarters of a cup of bacon drippings together in a large saucepan over medium-low heat for 20 to 30 minutes.

Pulse the celery, onion, green bell pepper and garlic in a food processor to finely chop them. Then, add the vegetables and sausage to the roux and cook until they are tender.

In a large pot, boil the water and mix in the beef bouillon cubes. Once the cubes dissolve, whisk the roux into the boiling water. Reduce heat and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes and tomato sauce. Simmer on low for one hour, mixing two teaspoons of gumbo file powder in after 45 minutes. 

In the meantime, melt two tablespoons of bacon drippings in a skillet, then add the okra and vinegar and cook for 15 minutes. Remove the okra and stir the liquid into the gumbo. Mix in the crabmeat, shrimp and Worcestershire sauce and simmer for 45 more minutes. Stir in remaining gumbo file powder right before serving.  

Jambalaya

A close cousin to gumbo, jambalaya is a Southern belle in its own right. The main difference between the two stews lies with rice — traditionally, chefs serve gumbo separately with rice, whereas jambalaya includes the rice as a primary ingredient. Want to test your palate? Whip up this jambalaya recipe and conduct a blind taste test at home!

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Ingredients: 

• 3 tablespoons of olive oil, divided
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound of andouille sausage, sliced
• 3 small bell peppers, diced
• 2 ribs of celery, diced
• 1 jalapeno, finely chopped
• 1 white onion, diced
• 4 cloves garlic, minced
• 1 14-ounce can of crushed tomatoes
• 3-4 cups of chicken stock
• 1 1/2 cups of uncooked long-grain white rice
• 2 tablespoons of Cajun or Creole seasoning
• 1 teaspoon of thyme
• 1/4 teaspoon of cayenne pepper
• 1 bay leaf
• 1 pound of large shrimp, peeled and deveined
• 1 cup of okra, sliced
• Salt and pepper 

Directions:

Heat one tablespoon of oil in a pot over medium-high heat, then add the chicken and sausage until cooked through. Set aside. 

Add remaining oil to the pot, then cook the bell peppers, celery, jalapeno, onion and garlic until the onions soften.

Stir in the crushed tomatoes, chicken stock, rice, Cajun or Creole seasoning, thyme, cayenne pepper and bay leaf. Bring the mixture to a simmer and then reduce the heat to medium-low for 25 to 30 minutes until the rice cooks. 

Then, add the shrimp and okra, stirring until the shrimp have cooked through. Mix in the sausage and take out the bay leaf. Add salt and pepper to taste and serve warm.   

Shrimp Etouffee

More than just a fun word to say, etouffee is classic Cajun comfort food. Etouffee means “smothered” and is a common way in Southern cooking to refer to a flavorful sauce containing meat or fish. This recipe uses shrimp and includes the option of a homemade shrimp stock for the etouffee.

Prep time: 1 hour, 30 minutes

Cook time: 30 minutes

Total time: 2 hours

Ingredients: 

Optional Shrimp Stock

• Shells from 2 pounds of shrimp
• 1/2 onion, chopped
• Top and bottom from 1 green pepper
• 2 garlic cloves, chopped
• 1 celery stalk, chopped
• 5 bay leaves

Etouffee

• 2 pounds of shrimp
• 1/4 cup of vegetable oil
• Heaping 1/4 cup of flour
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1-2 jalapenos, chopped
• 1 celery stalk, chopped
• 4 garlic cloves, chopped
• 1 pint shrimp stock (see above) or clam juice
• 1 tablespoon of Cajun seasoning
• 1/2 teaspoon of celery seed
• 1 tablespoon of sweet paprika
• Salt to taste
• 3 green onions
• Hot sauce to taste

Directions: 

For the shrimp stock, add two quarts of water and all the shrimp stock ingredients into a pot and bring it to a boil before allowing it to simmer for 45 minutes. Strain through a sieve into another pot and reserve two cups of the stock for the etouffee.

For the etouffee, make a roux by heating the vegetable oil in a large pot, then stirring in the flour until it turns brown, about 10 minutes. Then add the onion, bell pepper, jalapenos and celery and cook for four minutes, followed by the garlic for two more minutes.

Next, add two cups of the shrimp stock a little bit at a time, stirring constantly. Continue adding stock until it reaches the consistency of syrup.

Then, mix in the Cajun seasoning, celery seed and paprika. Add the shrimp and salt to taste before covering the pot and cooking it for 10 minutes on low.

Serve over rice, adding green onion and hot sauce to taste.

Boudin Balls

How do you make Boudin better? Fry it, of course!

Boudin balls bring Boudin, a pork-and-rice sausage popular in southern Louisiana, to a new level by turning it into bite-sized balls of deep-fried goodness. This recipe includes instructions for a Creole mustard dipping sauce that takes the dish up another notch.

Prep time: 45 minutes

Cook time: 30 minutes

Total time: 1 hour, 15 minutes

Ingredients: 

Boudin Balls

• 3 pounds of Boudin sausage, removed from the casing
• 1 cup of flour
• 1 tablespoon plus 1 teaspoon kosher salt
• 2 cups of coarse, dry breadcrumbs 
• 2 eggs
• 1/4 cup of milk
• Vegetable oil, for deep-frying

Creole Mustard Dipping Sauce

• 1 cup of mayonnaise 
• 5 tablespoons of Creole mustard, or whole-grain spicy mustard
• 2 cloves of garlic, minced
• 1/4 teaspoon of cayenne pepper

Directions:

For the Boudin balls, get out three shallow bowls. In one, mix the flour with one tablespoon of salt. In another, place the breadcrumbs. In the third, whisk the eggs with the milk and remaining salt. 

With damp hands, shape the Boudin into two-tablespoon-sized balls. Dredge the balls in the flour, then dip them in the egg wash. Let the excess egg drip off before dredging the balls in the breadcrumbs, making sure to coat them evenly. 

Place the Boudin balls on a parchment-lined baking sheet and refrigerate them for at least 30 minutes, up to overnight. 

In a deep fryer, preheat the vegetable oil to 350 degrees Fahrenheit. Line a baking sheet with paper towels. A few at a time, drop the balls into the oil and fry until they are golden, three to four minutes. Then, remove them from the oil and let them drain on the baking sheet you lined. 

As you wait for the Boudin balls to cool down, mix all the dipping sauce’s ingredients in a separate bowl. 

Serve the Boudin balls hot alongside the dipping sauce.

Beignets

After a spicy Cajun dish, you always need something sweet to balance your evening out. Light, fluffy and dusted with sugar, the beignet is the best way to end a Southern feast. Similar to doughnuts, beignets involve deep-frying dough into delightful handheld desserts. To achieve pillowy pastry perfection, follow this simple recipe.

Prep time: 15 minutes, plus 2 hours inactive

Cook time: 15 minutes

Total time: 2 hours, 30 minutes

Ingredients:

• 1 1/2 cups of water
• 1/2 cup of granulated sugar
• 1 envelope of active dry yeast
• 2 eggs, slightly beaten
• 1 1/2 teaspoon of salt
• 1 cup of evaporated milk
• 7 cups of bread flour
• 1/4 cup of shortening
• Oil, for deep-frying
• 3 cups of confectioners’ sugar

Directions:

In a large bowl, mix water, sugar and yeast and let sit for 10 minutes. 

In another bowl, beat the eggs, salt and evaporated milk together, then combine with the yeast mixture. Add three cups of the flour to the yeast mixture and stir. Then, add the shortening and continue to stir in the rest of the flour. 

Transfer the dough to a lightly floured surface and knead it until smooth. Spray a large bowl with nonstick spray before setting the dough in the bowl. Let rise in a warm place for at least two hours. 

Preheat oil in a deep fryer to 350 degrees Fahrenheit. Add the confectioners’ sugar to a paper or plastic bag and set aside. 

Roll the dough out to about a quarter-inch thickness and cut into one-inch squares. Drop the squares in the oil, flipping constantly, until they become golden. After removing them from the fryer, drain the beignets briefly on paper towels before tossing them into the bag of confectioners’ sugar. Seal the bag and shake to coat evenly.  

Corn Maque Choux

Pairing the powerful flavors of Louisiana cooking with the right side can be a challenge — that’s where corn maque choux comes in. Corn maque choux stews corn and other vegetables with a subtle amount of spice to complement the main dishes without causing sensory overload. Although there are several ways to make corn maque choux, we recommend this recipe because it uses easy techniques to seamlessly fuse flavors.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Ingredients:

• 2 tablespoons of bacon grease or butter
• 1 onion, diced
• 1 green bell pepper, diced
• 1 clove of garlic, minced
• 1 14- to 16-ounce bag frozen sweet corn
• 1 14.5-ounce can of petite diced tomatoes, drained
• 1/2 cup of heavy cream
• 1 teaspoon salt
• Creole seasoning, optional

Directions:

Melt the bacon grease in a large skillet over medium heat. Add the onion and pepper and cook until tender, about five minutes. Then, add the garlic for one minute, stirring frequently. 

Stir in the corn, tomatoes and heavy cream. Add the salt and reduce heat to a low simmer. Cook, uncovered, until the corn has cooked through and most of the liquid has absorbed, about 15 to 20 minutes. Season to taste, adding the Creole seasoning if desired, then allow the mixture to rest and thicken for five minutes before serving.   

Shrimp Po’Boy

Shrimp po’boy — the sandwich of New Orleans! Expertly layering light and dense fixings, the shrimp po’boy captures every aspect of a good sandwich. Although the star of the sandwich is the crispy fried shrimp, it could not shine without its supporting cast of the thin French roll, rich remoulade and fresh toppings. To achieve sandwich nirvana, check out this recipe.    

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Ingredients:

• 2 1/2 teaspoons of kosher salt
• 1 teaspoon of cayenne pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of onion powder
• Vegetable oil for frying
• 1 1/2 pounds of medium shrimp, peeled and deveined
• 1 cup of buttermilk
• 1 1/2 cups of flour
• 1 cup of cornmeal
• 4 eight-inch French rolls, split horizontally
• Remoulade or mayonnaise
• Toppings: shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional)

Directions: 

In a small bowl, whisk the first eight spices together.

Attach a deep-fry thermometer to the side of a heavy, wide pot, then pour in two inches of oil. Heat the oil on medium until it reaches 350 degrees Fahrenheit.  

While the oil heats, put two tablespoons of the spice mixture and the shrimp in a bowl and toss to coat. Pour buttermilk into another medium bowl, and whisk the flour and cornmeal in a third bowl.

Dip the seasoned shrimp in the buttermilk, then coat with flour mixture. Fry the shrimp in batches until just cooked through and golden brown, about four minutes per batch. Once removed from the oil, place shrimp on paper towels to drain.

Open rolls and spread with remoulade. Top with lettuce, tomato, pickles and shrimp. Serve with hot sauce if desired.

Visit The Gregory for More Savory Southern Favorites

These recipes are perfect for anyone looking to stay in for the night and have a little culinary fun, regardless of experience level. If you’ve ever wanted to try your hand at stewing, smothering or deep-frying, now is the time! The directions are straightforward and the results are delicious.  

Thanks to these simple recipes, you can have a gourmet dining experience without ever leaving your home. But if you don’t want to deal with dirty dishes after your gourmet meal, you can always go to The Gregory, where you know you’ll get the best Southern food around and a clean kitchen to come home to! Contact us today to learn more about our dine-in, takeout and private dining options. We look forward to hearing from you.