Free Recipes from Louisiana’sWorld Table

This classic Southern white gravy gets a Cajun 911 twist using fresh pork sausage, a silky blonde roux, and evaporated milk for extra richness. Creamy, peppery, and deeply comforting, it’s made for biscuits, grits, potatoes, chicken-fried steak, and Cajun breakfast plates.

This is the old-school Cajun way of cooking a roast. A mustard-coated chuck roast seasoned simply, piled high with onions, and slow-braised in the oven until fork-tender. The onions melt down into a deep, savory gravy made for French bread dipping and Sunday dinner plates with greens and glazed carr...

This Cajun 911-style meatball stew is deep, rich, and unapologetically Louisiana. Tender evaporated-milk meatballs are baked first, then simmered low and slow in a dark brown roux gravy built with the Cajun trinity. Finished to your preferred thickness and served over rice with greens, this is true ...

This Cajun 911 Meatball Spaghetti features tender evaporated-milk meatballs seasoned with Greek seasoning, a touch of Cajun spice, and Parmesan cheese. The meatballs are baked first, then gently simmered in a rich tomato sauce, creating a comforting Cajun–Italian fusion dish that’s hearty, flavorful...

These creamy, silky grits are made exclusively with chicken stock for deep, savory flavor. A touch of pink peppercorn adds a gentle floral Cajun twist, and the grits are finished with sharp cheddar and butter for richness. Served beneath a hearty Cajun sausage brown gravy built from a blonde roux an...

 This vibrant Argentina–Cajun chimichurri blends the classic herb-forward flavors of Argentina with Cajun citrus and heat. Fresh parsley, red onion, lime, lemon olive oil, and crushed red pepper come together to create a bold, spoonable sauce perfect for shrimp, steak, tacos, roasted vegetables, or ...