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#Cajuncooking Reel by @simplyminwin - Granny's Cajun just opened a 2nd location and it's in Plano TX!! It's a much bigger space so there's room to dine in while the food is hot. The turkey
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@simplyminwin
Granny’s Cajun just opened a 2nd location and it’s in Plano TX!! It’s a much bigger space so there’s room to dine in while the food is hot. The turkey legs are a must and their fried catfish is 10/10! 📍Granny’s Cajun Cooking Dallas TX & Plano TX This is the one I went to — Address: 8612 Preston Rd #107, Plano, TX 75024 . .
#Cajuncooking Reel by @simplyminwin - I've been seeing this all over my feed so we had to see if it's worth the hype. This is a family owned and operated spot and the recipe was passed dow
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@simplyminwin
I’ve been seeing this all over my feed so we had to see if it’s worth the hype. This is a family owned and operated spot and the recipe was passed down from their granny - hence the name. The loaded turkey came with stuffings and y’all it’s gooood 🤤. The fried catfish is also a must. This is a takeout spot but they are opening a new location in Plano this year! 📍Granny’s Cajun Cooking Address: 5601 W Lovers Ln Suite 110, Dallas, TX 75209 . .
#Cajuncooking Reel by @she.be.cooking - 3 Piece Soul Food Plate 🔥 This not no regular Soul Food, it's mixed with a hint of Cajun cooking 👩🏾‍🍳⚜️ Tap in with us ‼️ We'll be posted somewher
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@she.be.cooking
3 Piece Soul Food Plate 🔥 This not no regular Soul Food, it’s mixed with a hint of Cajun cooking 👩🏾‍🍳⚜️ Tap in with us ‼️ We’ll be posted somewhere this Saturday. Pick up location will be posted the day of. 🥰‼️ #houston #houstonchef #houstonfood #houstonfoodie #houstonfoodblogger #food #soulfood #cypresstx #soulfoodhouston #wethebest #wecater
#Cajuncooking Reel by @thevintagefork - It's here… GRAVY BABY!!! My new series where I show you how to cook rice and gravy, a true cajun staple. I grew up eating rice & gravy most nights o
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@thevintagefork
It’s here… GRAVY BABY!!! My new series where I show you how to cook rice and gravy, a true cajun staple. I grew up eating rice & gravy most nights of the week and now my kids are doing the same! This series is going to show you how easy & approachable cajun cooking can be even on those busy weeknights. Think simple rice & gravy recipes, quick veggies on the side, & dinners even busy moms can get on the table. Who’s excited?! Let me know what kind of meat we should make a gravy out of first! #thevintagefork #riceandgravy #gravybaby #lafayettela #lafayettelouisiana #cajuncooking #cajunrecipes #louisianafood Rice and gravy recipe | easy weeknight dinner | healthyish family meals | quick Cajun recipes
#Cajuncooking Reel by @halthecajunladyaccent (verified account) - Smothered cabbage with some sugar and sausage in it and don't worry Cajun Cooking With HOSS won't throw this in the long grass sha!
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@halthecajunladyaccent
Smothered cabbage with some sugar and sausage in it and don’t worry Cajun Cooking With HOSS won’t throw this in the long grass sha!
#Cajuncooking Reel by @dust_bloom - Slow Food 🥘 🤍🧸Classic Cajun Roux Slow. Grounded. Unrushed. This is the quiet foundation of Cajun cooking. No hacks. No shortcuts. No multitasking
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@dust_bloom
Slow Food 🥘 🤍🧸Classic Cajun Roux Slow. Grounded. Unrushed. This is the quiet foundation of Cajun cooking. No hacks. No shortcuts. No multitasking. Just flour, fat, steady heat, and patience — the kind that asks you to stay present. A roux isn’t rushed. It’s tended. ⸻ Ingredients You only need two things, and your full attention. • ½ cup neutral oil (vegetable oil, avocado oil, or lard) • ½ cup all-purpose flour That’s it. ⸻ Instructions Stovetop • Traditional • Slow Food Method 1. Warm the oil Place a heavy pot or cast-iron skillet over medium heat. Add the oil and let it warm until shimmering — warm, not smoking. 2. Add the flour Sprinkle the flour into the oil and begin stirring immediately. 3. Stay with it Stir continuously with a wooden spoon or flat spatula. Scrape the corners. Feel the resistance change. This is not the moment to step away. 4. Let the color unfold Watch it deepen slowly, like evening light: • White → Blonde (2–4 min): soft, nutty, gentle • Peanut Butter (5–8 min): classic, balanced • Milk Chocolate (10–15 min): rich and grounding • Dark Chocolate (15–25 min): gumbo-deep, smoky, complex As it darkens, lower the heat slightly. The last stage asks for care. 5. Stop with intention When it reaches the color you want, remove it from the heat. Residual warmth will continue the work. ⸻ Cajun Wisdom (Slow-Food Truths) • Burned roux isn’t a failure — it’s a restart. • Darker roux brings depth, not thickness. • Lighter roux thickens more, speaks softer. • Roux is about presence, not speed. This is food that teaches patience. Food that asks you to slow your hands so your body can follow. #castiron #castironcooking #slowfood
#Cajuncooking Reel by @ledouxitt (verified account) - Growing up, Cajun mamas always kept a cup of water by the stove. That wasn't random-that's how you scrape the pot and make the grimilles, the little b
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@ledouxitt
Growing up, Cajun mamas always kept a cup of water by the stove. That wasn’t random-that’s how you scrape the pot and make the grimilles, the little bits stuck at the bottom where all the flavor lives. That’s Cajun cooking tee. #CajunCulture #LouisianaLife #CajunCooking #Grimilles #FlavorFirst
#Cajuncooking Reel by @mydiaryofus - Gumbo is the ultimate cold weather meal and yesterday when I made it on my stories, a lot of you had questions on how to make it and where to find the
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MY
@mydiaryofus
Gumbo is the ultimate cold weather meal and yesterday when I made it on my stories, a lot of you had questions on how to make it and where to find the recipe. I’m sharing this video today of how I make it, but the full recipe can be found in my cookbook Modern Cajun Cooking. Here are a few tips on why my gumbo is my Cajun hubby’s favorite: 1. I use a whole chicken and sear it on all sides plus this chicken cooks in the broth making extra flavorful because it’s got the bones and the skin. 2. I brown my sausage. Taking time to sear and brown the chicken and the sausage adds so much more flavor overall. 3. I make a homemade roux. This part takes extra time, but the flavor is so much more worth it. Make sure you stir consistently for about 25 minutes, adjusting heat if needed careful not to burn. Cooking your roux slow and on not too high of heat ensures that you don’t end up with that burnt roux flavor. We like our roux a deep caramel color. 4. I make sure to remove the chicken after an hour and a half so that the chicken meat retains its flavor and doesn’t get bland from simmering too long. 5. Always taste your broth after you add that chicken meat back in and at this point, you can add more seasoning for spice if you need. Hope you guys are all staying warm and are eating something cozy! #gumbo #chickenandsausagegumbo #gumboweather #soup #sundaydinner
#Cajuncooking Reel by @chefmagicmatt - Made some Cajun Dirty Rice that's packed with deep, Southern flavors and a spicy kick! 🍚🔥 Perfectly seasoned rice mixed with ground meat, spices, an
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@chefmagicmatt
Made some Cajun Dirty Rice that’s packed with deep, Southern flavors and a spicy kick! 🍚🔥 Perfectly seasoned rice mixed with ground meat, spices, and the holy trinity of Cajun cooking – bell peppers, onions, and celery. If you’re looking for that authentic Louisiana taste, this dish won’t disappoint. Let me know if you’d give it a try! 🌶️ Recipe - [ ] Green Bell Pepper - [ ] Red Bell Pepper - [ ] Italian Sausage - [ ] White Onion - [ ] 1/2 tbsp Worcester Sauce - [ ] Celery - [ ] 1 1/2 cup White Grain Rice - [ ] 2 cups Chicken Broth - [ ] Cajun Seasoning - [ ] Paprika - [ ] Oregano - [ ] All Purpose Seasoning - Sazon - [ ] 2 Bay Leaves - [ ] 1 tsp Minced Garlic Instruction* Start by browning your Italian sausage in a skillet. You can either cook it whole to develop a crust or break it up as it cooks to ensure it’s fully done throughout. I chose to break it up for even cooking. Once the sausage is fully cooked, add a splash of Worcestershire sauce to deglaze the pan and lift the flavorful bits from the sausage. Then, add the diced peppers, celery, and onions, stirring until the veggies are tender and well combined with the sausage. Next, add the rice to the pan and stir to coat it in the sausage mixture. Pour in the chicken broth, which will infuse flavor into the rice as it cooks. Sprinkle in your seasonings (as listed above) and add bay leaves to give the dish a subtle aroma. Cook the rice on medium heat for about 20 minutes, allowing it to absorb all the chicken broth. Once the rice is fully cooked and no liquid remains, turn off the heat and let it sit for a few minutes. Then, you’re ready to serve up some Cajun magic! 🪄 #food #foodporn #foodstagram #instafood #foodgasm #cajun #dirtyrice #recipe #recipes #dinner #fyp #chef #cooking
#Cajuncooking Reel by @plaqueminelock - What makes a beignet more than just fried dough? Beignets are treated as comfort food now, but their place in Louisiana culture was built through imm
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@plaqueminelock
What makes a beignet more than just fried dough? Beignets are treated as comfort food now, but their place in Louisiana culture was built through immigration, scarcity, and café life. The square shape, the yeast dough, the drift of sugar, the chicory coffee beside it, all arrived through different historical pressures that happened to meet in one city. Taken together they form a ritual that belongs as much to New Orleans street corners as to any dining table. The chicory mix is the part most people skip over. It was not a culinary flourish at first. It was a workaround born of wartime shortages, preserved because locals decided they preferred the flavour. This shows how food habits that start as necessity often harden into taste, then memory, then identity. #beignets #louisiana #doughnut A slice of Louisiana in the heart of Islington, our canal-side pub brings Creole and Cajun cooking to London with a southern accent. Think gumbo, po’boys, shrimp, and oysters shucked to order, washed down with pints, cocktails, and live music near Angel Station. We’re a neighbourhood spot where Louisiana heat meets North London charm, open for happy hour, dinner, and weekend brunch by the water. Tucked by Regent’s Canal near Angel, we serve the flavours of New Orleans right here in Islington. Expect spicy Cajun comfort food, crisp Louisiana beer, and easy cocktails under the sound of weekend jazz. Our menu celebrates seafood, spice, and the spirit of southern hospitality, with £1 oysters, gumbo simmered slow, and warm plates built for sharing. For anyone craving Creole soul and Cajun spice, our Louisiana pub brings a taste of the bayou to North London. Join us for London’s famous Happy Hour with £1 oysters, shrimp, and frozen Margaritas by the canal. From brunch to late-night drinks, we’re a dog-friendly, baby-friendly, music-loving pub just a short walk from Angel Station.
#Cajuncooking Reel by @gweneymard (verified account) - Here's a little Cajun cooking lesson. Shrimp smothered in onions. So easy and it's delicious 😋 #cajun #cajuncooking #cajunshrimp #louisianashrimp #sh
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@gweneymard
Here’s a little Cajun cooking lesson. Shrimp smothered in onions. So easy and it’s delicious 😋 #cajun #cajuncooking #cajunshrimp #louisianashrimp #shrimpdish #goodfood

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