One of my all-time favorite 20-minute meals — blackened salmon. ♡

I don’t know how I’ve never posted my favorite blackened salmon recipe here, since Barclay and I have been cooking up some version of this recipe a few times a month for years now. It’s one of our fallbacks on busy nights when we’re craving something healthy but don’t have much time to cook, and genuinely couldn’t be easier. Simply brush a few salmon filets with oil, sprinkle on some blackened seasoning, pan-sear until those flavorful spices char to crispy perfection and — voila! — an unfailingly delicious dinner is ready to go in minutes.

We most often roast up a quick pan of veggies or toss together a green side salad while the salmon cooks to complete the meal. But blackened salmon can also be absolutely delicious in tacos, pastas, rices, grain bowls, salads of all kinds, quiches, dips, and more. It’s one of those impressively low-stress, high-reward recipes that’s nearly impossible to mess up and never lets us down. So let me show you my favorite way to blacken salmon!

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Mardi Gras is tomorrow…which means it’s time to cook up a big pot of my favorite gumbo! ♡

I first shared this New Orleans-inspired gumbo recipe here on Gimme Some Oven about five years ago. And while I have definitely enjoyed other versions over the years (my vegetarian gumbo recipe, for example, is surprisingly satisfying), nothing beats a classic dark roux-based gumbo made made with good Andouille sausage in my book. It’s one of those special-occasion meals that requires a bit of extra time and tlc to prepare. But it features some of my all-time favorite zesty Creole flavors and always tastes like such a treat. So if you’ve never tried making a batch of homemade gumbo before, I say this week is the perfect time to give it a try!

Granted, there are lots of strong opinions and regional differences out there when it comes to how to make “authentic” gumbo, including variations in thickening techniques (using a roux vs filé powder vs okra vs a combo), whether or not to include tomatoes (I happen to love them), which seasonings to use (and how spicy to make the broth), proteins to include (chicken, sausage, various kinds of seafood, etc), and on and on. So while I can’t guarantee that this gumbo recipe is necessarily authentic, I can vouch that it is absolutely delicious and always a favorite with friends and family whenever I cook up a big batch. And I’m delighted that so many of you have loved it over the years too!

You are, of course, welcome to make any tweaks to the ingredients that you prefer. (Especially when it comes to proteins — feel free to choose either chicken, sausage or shrimp, or you can follow my lead and use all three!)  The one thing that I strongly recommend is using a dark brown roux as the base for this recipe. Its rich, deep, nutty flavor adds so much flavor to this recipe and is worth the extra time it takes to make.

So round up all of your favorite gumbo ingredients, settle in for a lot of stirring, and let’s cook up a delicious pot of gumbo together!

My Favorite Gumbo | 1-Minute Video

Gumbo Ingredients:

Before we get to the full recipe below, here are a few notes about the ingredients that you will need to make this chicken, sausage and seafood gumbo recipe…

• Proteins: Feel free to use whatever proteins you love best in your gumbo! I’ve made this one with my favorite trio of Andouille sausage, chicken and shrimp. But feel free to choose just one or two of those options, or add in some extra crawfish, crab, and/or oysters to make more of a seafood gumbo.
• Roux: To make the roux for this recipe, I recommend the classic combination of vegetable oil (or any neutral-flavored oil) and all-purpose flour.
• Veggies: We will use the Louisiana “holy trinity” of celery, onion and bell pepper as the veggie base for our gumbo, plus some extra garlic for seasoning.
• Chicken stock: To serve as the base for our broth.
• Fire-roasted tomatoes: I know that tomatoes can be a bit controversial in gumbo, but I happen to love them in this recipe and recommend adding in a can (fire-roasted, if possible).
• Okra: Likewise, okra can also be a controversial addition to this dish, but I love the extra flavor it adds and always add at least one cup of fresh okra (or you can use frozen okra that has been thawed) to the gumbo during the last 15 minutes of cooking. I find that 15 minutes is about the ideal amount of time that okra needs to cook to reach its best texture.
• Seasonings: We will use a classic mix of Creole seasoning, dried thyme, cayenne, bay leaves, salt and pepper to season the soup. (Or if you don’t have Creole seasoning on hand, you can sub in some Cajun seasoning. Just note that Cajun seasoning is usually significantly spicier, so you may want to use a bit less and also wait to taste the gumbo and see if you still want to add extra cayenne.)
• Rice: Either white or brown rice for serving.
• Toppings: And finally, I always recommend some thinly-sliced green onions for topping your bowls of gumbo. Plus you’re also welcome to add some chopped fresh parsley and/or a dash of hot sauce, if you’d like.

Tips for How To Make A Roux:

The roux is unquestionably the star of this gumbo recipe, lending the most delicious, rich, nutty depth of flavor to the stew. It’s easy to make, but does require some extra time, attention, and a few important techniques. So here are my best tips for how to make a good roux!

• Prep your other ingredients in advance: First off, as much as I typically like to multi-task while cooking, it’s important here that you give the roux your undivided attention. So go ahead and have the next round of ingredients in the recipe prepped and ready to go before you begin making the roux.
• Use a wooden spoon/spatula: I really like to use this wooden spatula for making a roux, because the flat edge makes it easy to stir the edges of the pan well. But any large wooden or silicone spoon will also work, or you can also use a whisk.
• Go low and slow: The process of making a good roux unfortunately cannot be rushed. So as tempting as it might be to crank up the heat to move the process along, it’s best to maintain a consistent medium heat and let the roux cook steadily and slowly until it reaches your desired color. And if you notice that the roux seems to be browning too quickly or starts to smell ever-so-subtly burnt, immediately turn down the heat a bit.
• Stir constantly (really): It’s easy to accidentally burn the roux if it is not being stirred constantly, especially in the later/darker stages. In the earlier stages, I will stir the roux every 15-30 seconds. But by the end, I’m slowly stirring the entire time so that it does not burn.
• Aim for a milk chocolate color: Different cooks prefer different colors of roux for gumbo, but I recommend cooking yours until it darkens to somewhere between a copper penny and milk chocolate brown color for optimum flavor.
• If it burns, start over: If you follow the tips above, the roux should not burn. But if it does and you notice that there are little black flecks floating around and the roux smells burnt, unfortunately there is no salvaging it. You’ll need to start over.

More Favorite Creole & Cajun Recipes:

Looking for more Creole and Cajun-inspired recipes to try? Here are a few of my faves:

• Jambalaya
• Creamy Cajun Shrimp Pasta
• Cajun Seasoning

Favorite Gumbo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 75 reviews

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 to 10 servings 1x

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Description

My favorite gumbo recipe is made with a richly-flavored dark roux, your choice of proteins (chicken, sausage and/or seafood), lots of veggies, and served with rice.  So hearty and delicious!

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Ingredients

• 1 pound andouille sausage, sliced into coins
• 2/3 cup vegetable or canola oil
• 1 cup all-purpose flour
• 2 large bell peppers, cored and diced
• 2 large celery stalks, diced
• 1 small white onion, peeled and diced
• 5 cloves garlic, minced
• 6 cups chicken stock
• 1 (14 ounce) can fire-roasted tomatoes
• 2 cups shredded cooked chicken
• 1 cup fresh or frozen chopped okra
• 1 tablespoon Creole seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne
• 3 bay leaves
• 1 pound peeled and deveined raw large shrimp (optional)
• fine sea salt and freshly-cracked black pepper
• white or brown rice, for serving
• toppings: thinly-sliced green onions and/or chopped fresh parsley

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Instructions

1. Brown the sausage. Heat a large heavy-bottomed stockpot over medium-high heat.  Add the sliced sausage in a single layer and briefly cook for 1 to 2 minutes per side, until lightly browned.  Transfer the sausage to a clean plate and set aside for later.
2. Make the roux. Add the oil to the stockpot and whisk in flour until combined. Continue to cook, stirring constantly, until the mixture reaches a dark brown color (similar to milk chocolate), about 20 to 30 minutes. Keep a very close eye on the roux as it cooks, adjusting the heat if it seems to be browning too slowly or too quickly, and whisk it constantly to be sure that it does not burn.
3. Sauté the veggies. Once the roux reaches the dark brown color, immediately stir in the bell peppers, celery, and onion until combined.  Continue to cook, stirring every 10 to 15 seconds, until the vegetables have softened, about 6 to 8 minutes. Add in the garlic and cook for 1 more minute, stirring constantly.
4. Add in the broth. Gradually add in the chicken stock, stirring in a few cups at a time so that the broth can thicken. Then add in the tomatoes, cooked chicken, okra, Creole seasoning, thyme, cayenne, bay leaves, cooked sausage, and stir to combine.
5. Simmer. Continue cooking until the gumbo just barely reaches a low simmer, then reduce heat to medium-low and continue simmering the soup for 5-10 minutes.  (Or if the broth is too thick for your liking, continue simmering a bit longer to reduce it down.)
6. Add the shrimp. Stir in the shrimp and cook for 2 to 3 minutes until they are opaque and cooked through.
7. Season. Remove and discard the bay leaves. Taste the gumbo and season with however much salt and pepper it may need, to taste.  (Feel free to also add extra Creole seasoning and/or cayenne too.)
8. Serve. Serve warm with a big scoop of rice, sprinkled with your desired toppings.

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Equipment

Creole Seasoning

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Dried Thyme

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Bay Leaves

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Notes

Recipe update: Recipe updated slightly in 2021 to decrease the amount of roux, slightly adjust the seasonings, and include the option to use either chicken, sausage, and/or shrimp.

We’re in the heart of soup and chili season right now, which means…

…it’s also homemade cornbread season! ♡

Ok ok, I know that cornbread can be served and enjoyed anytime of year. But for me, this sweet and buttery bread is absolute perfection served up on a chilly winter’s day alongside a steaming bowl of chili. Especially when it’s fresh outta the oven and still warm, maybe served up with a pat of melty butter and a drizzle of honey just for good measure, a cozy batch of homemade cornbread simply can’t be beat!

That said, I’ve learned over the years that people tend to have very strong feelings when it comes to exactly what defines “the best” cornbread recipe. There is the classic Northern/Southern debate about whether or not to add sweetener, strong opinions about which coarseness of cornmeal to use, the question of whether or not to add in chunks of whole kernel corn as well, and of course, deeply-held feelings about baking dish vs skillet cornbreads. I happen to love all cornbreads. But if I had to choose an all-time favorite cornbread, today’s recipe would be it!

First off, I love this homemade cornbread recipe because it’s super easy to make from start to finish in about 30 minutes (with just 10 or so minutes of actual hands-on prep time). I also split the difference between Northern- and Southern-style cornbreads and like to moderately sweeten my cornbread, since I find the cornmeal to already be quite sweet on its own, and prefer to use honey because it adds such great flavor. I’m also a big believer in making cornbread with buttermilk, which adds considerable moisture as well as a subtle tangy flavor to the bread. And I also highly recommend taking the extra time to brown your butter before adding it to the batter, which adds the most irresistible hint of nutty, rich, caramelized flavor.

We usually make skillet cornbread in our house with a cast iron pan, which deepens the layer of golden, caramelized crust around the edges of the bread. But that said, if you don’t own a cast iron skillet (or oven-proof skillet), no prob at all, I’ve also included instructions for how to make cornbread using a traditional baking pan, which will still be delicious.

Let’s make some cornbread together, friends!

Cornbread Recipe | 1-Minute Video

Homemade Cornbread Ingredients:

Before we get to the full buttermilk cornbread recipe below, here are a few important notes about the ingredients you will need to make this recipe:

• Cornmeal: I used finely-ground yellow cornmeal for this recipe, but a medium-grind cornmeal will work well too. (Just be careful not to accidentally purchase corn flour, cornstarch or masa harina, which are different products altogether.)
• Flour: I used basic all-purpose flour for this recipe, but you could also sub in white whole wheat flour if you would like.
• Baking powder and baking soda: We will use both to help this cornbread rise up to be extra fluffy and soft.
• Fine sea salt: To bring out all of those delicious flavors. (Although please note that if you only have iodized table salt on hand, you should use about half as much salt.)
• Eggs: To serve as our binding agent and help keep the bread nice and moist, as well as prevent it from being too crumbly. (A little bit crumbly is good though!)
• Honey: I love the taste of naturally-sweetened honey cornbread, but prefer mine not too sweet. So it’s a bit of a compromise between Northern and Southern-style cornbreads with 1/3 cup of honey added. If you prefer a sweeter cornbread, feel free to increase the amount to 1/2 cup. Or if you prefer a less sweet cornbread, you can reduce the amount to 3 or 4 tablespoons.
• Buttermilk: Which makes this bread extra rich and moist! If you don’t happen to have buttermilk on hand, feel free to make a homemade buttermilk substitute with milk and lemon juice. Or if you’re in a hurry, you can also just sub in whole milk instead, which will yield a slightly more dry and crumbly but still delicious bread.
• Butter: I adore the nutty taste of lightly-browned butter in cornbread, which you can either brown separately before adding it to the baking dish version or brown directly in the skillet cornbread version, as explained below. Or if you’d like to skip this step, you can just melt your butter like usual on the stovetop or in the microwave.

How To Make Cornbread:

So as I mentioned, I’ve included two options for how to make cornbread below — one using a 9-inch or 10-inch cast iron skillet (or any oven-proof skillet) and one using an 8-inch or 9-inch square baking dish.

Personally, I’m partial to that more deeply golden, crispy, caramelized crust that develops in skillet cornbread, thanks to preheating the skillet in the oven beforehand and that magical sizzle when the batter hits the hot pan. But that said, we also love the basic baking dish version in our house, which is also wonderfully delicious and yields much more evenly-baked squares of fluffy bread. So you choose whichever pan sounds best to you!

If you’re using a cast iron skillet, you can also do some multi-tasking and let the butter melt and brown in the skillet as it preheats in the oven. (To save time, let the skillet preheat while you mix the rest of the batter!)  Or if you’re using a baking dish, you have the option of either browning the butter in a separate pan on the stove, or you can just skip the step of browning the butter altogether and add plain melted butter to your cornbread. Again, whichever sounds best to you!

See the recipe below for full instructions for both methods.

Cornbread Recipe Variations:

If you’d like to incorporate some fun add-ins to this buttermilk cornbread recipe too, feel free to…

• Add whole kernel corn: Add in up to 3/4 cup (drained) whole kernel corn to the batter if you would like some chunky bits of corn mixed in there.
• Add jalapeño: Add one or two jalapeños (cored and finely-diced) to the batter to make more of a spicy jalapeño cornbread.
• Add cheese: Add up to 1 cup of shredded cheese (I recommend cheddar or pepperjack) if you would like to make more of a cheesy cornbread.
• Add bacon: This is a bit of a non-traditional option, but a few finely-crumbled strips of crispy bacon also make a wonderful addition to a pan of cornbread. (Feel free to swap in a tablespoon of bacon grease for a tablespoon of the melted butter too for extra bacon-y flavor.)
• Make it gluten-free: If you would like to make gluten-free cornbread, just sub in a 1-for-1 gluten-free flour blend in place of the all-purpose flour.

Ways To Serve Cornbread:

Most of the time, we just love serving plain cornbread squares (or wedges) as a side dish in our house. But you could also make…

• Cornbread muffins: Instead of baking your bread in a skillet or baking dish, you can make cornbread muffins by filling standard muffin cups 2/3 full with batter and baking the muffins at 375°F for about 15 minutes, or until a toothpick inserted comes out clean.
• Cornbread dressing: You can also crumble or dice this cornbread to make cornbread stuffing for Thanksgiving (or anytime of year).
• Cornbread croutons: We also occasionally love dicing up leftover cornbread, brushing it with a bit of extra butter, seasoning it with salt and pepper, and baking a batch of cornbread croutons until crispy. Perfect for salads and more!
• Cornbread salad: You can also use this recipe to make Southern-style cornbread salad, which is typically layered in a trifle dish.
• Cornbread crumbles: Crumble up leftover cornbread to sprinkle on fruit crumbles, soups, salads, pastas…you name it! Many recipes that call for breadcrumbs would benefit from the extra flavor and texture of crumbled cornbread.

If you make this recipe, let me know in the comments below how it goes. I hope you love it!

Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 16 servings 1x

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Description

My favorite homemade cornbread recipe that’s lightly sweetened with honey, made extra moist with buttermilk, and irresistibly buttery and delicious. Options included below to make this recipe in either a pre-heated cast iron skillet or a basic baking dish.

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Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt*
• 2 eggs
• 1/3 cup honey
• 1 cup buttermilk, room temperature

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Instructions

1. Prep the oven and skillet. Heat oven to 400°F.  Add the butter to a 9-inch or 10-inch cast iron skillet, then transfer the skillet to the oven.
2. Brown the butter.  While you prepare steps 3 and 4 (below), let the butter melt and simmer in the oven until it is lightly browned and smells toasty, keeping a very close eye on it so that the butter does not accidentally burn.  Use an oven mitt to remove the pan from the oven, then carefully swirl the melted butter to coat the edges of the skillet, and pour the browned butter into a separate bowl until ready to use.  (Or if you’ve already reached step 5, you can go ahead and just pour the browned butter directly into the batter after the buttermilk mixture.)
3. Combine the dry ingredients. Meanwhile, in a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and fine sea salt until combined.
4. Combine the wet ingredients. In a separate small mixing bowl, whisk together the eggs and honey until evenly combined.  Add the buttermilk and whisk until combined.
5. Finish the batter. Create a well in the center of the dry ingredient bowl, and pour the buttermilk mixture into the well.  Gently whisk the dry ingredients into the wet ingredients until just combined.  Pour the melted butter into the batter and stir until it is just combined, taking care not to over-mix the batter.
6. Bake. Pour the batter evenly into the cast iron skillet.  Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cornbread comes out clean.
7. Cool. Carefully transfer the skillet to a wire cooling rack and let the cornbread cool for at least 10 minutes.  Then slice, serve, and enjoy!

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Equipment

Cornmeal

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9-Inch Cast Iron Skillet

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Honey

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Notes

Fine sea salt: Please note that this recipe uses fine sea salt.  If you only have iodized table salt on hand, I recommend using only 1/2 teaspoon.

Basic baking dish instructions: Heat oven to 400°F.  Grease an 8-inch or 9-inch square baking dish with cooking spray.  Brown the butter in a separate sauté pan (or you can just melt the butter in a pan or in the microwave without browning it) while you complete steps 3 and 4.  Then pour the butter into the batter and stir until it is just combined, taking care not to over-mix the batter.  Pour the batter into the prepared baking dish and bake for 20 to 25 minutes, until a toothpick inserted in the center of the cornbread comes out clean.

Storage instructions: Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.  To freeze the cornbread, I recommend wrapping up the individual pieces and then placing them in a sealed freezer-safe food storage container.

Source: Recipe slightly adapted from Cafe Delites.

Mardi Gras is just around the corner, which means…

…it’s gumbo time, friends. ♡

I know that I’m the girl who’s usually all about easy, breezy, speedy soup recipes. But this time of year, I’m always happy to make an exception to spend some quality time by the stove, stirring and stirring and patiently stirring a roux some more until it reaches that perfectly dark, toasty, magical hue. Because when it comes to a killer pot of gumbo, there are no shortcuts. (And you don’t want them.)  Gimme the real deal gumbo…with seconds, please!

Well speaking of the real deal, up until this year, I have always traditionally stuck to my favorite classic gumbo recipe each Mardi Gras, made with lots of zesty Andouille sausage and chicken. But with a vegetarian husband in the house now, I decided to go out on a limb this year and try making a plant-based version instead, swapping out the meat in favor of lots of extra veggies. I was a little nervous that gumbo would lose a bit of its magic without the Andouille. But much to our delicious surprise, it turned out to be fantastic!

I mean, let’s be real, that famous Creole-seasoned broth with its signature dark roux has always been the star of the show here. And when mixed with loads of hearty veggies, kicked up a notch with however much cayenne you can take, served over your choice of rice or quinoa with a generous sprinkle of crisp green onions — I’m telling you — this vegetarian gumbo recipe is a total winner. It does require some extra time to chop all of those veggies (or you can save a step and buy some frozen pre-chopped veggies) plus an 20 extra minutes to make the roux (don’t be intimidated, I’ll walk you through each step of the way). But recipe itself is super-easy to make, easy to customize with whatever veggies you have on hand, and also easy to make vegan if you prefer. Then before you know it, the most delicious pot of vegetarian gumbo will be simmering on the stove and ready to serve for Mardi Gras in no time.

Let’s make some gumbo!

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Him: Vegetarian, yet occasionally eats seafood. Always (always) craving pasta. Enormous side salads are a non-negotiable (which he saves to eat last, because salads are his favorite). Medium-spicy heat tolerance. Especially partial to Italian food.

Me: 90% vegetarian nowadays, although I admittedly still really love meat. Always craving any kind of savory, zesty, (super) spicy food. The more veggies and color on my plate, the merrier. After ten years of food blogging, obsessed with using (and cleaning) as few dishes as possible.

Our happy compromise last weekend: This dreamy, creamy, ridiculously-delicious Cajun pasta.

We happened to be cooking dinner together on a day where I was really craving some protein. So we compromised and added in a bunch of shrimp. (<– Which I will note are a serious labor of seafood-love here in Spain, since we have to peel, devein, and pop the heads off of each one, ha.)  We then whipped up a big batch of my lightened-up alfredo sauce, and seasoned it with just-enough Cajun seasoning to give it a good kick (yet not bring tears to Barclay’s eyes). We tossed everything together with some colorful veggies and perfectly al dente pasta, sprinkled the top with extra cheese and green onions, served it up with a big side salad and a crisp sauvignon blanc, and agreed…

…it was a total win-win.

(Especially when Barclay graciously offered to do the dishes after dinner. Cue all the dancing, heart-eyed, confetti-popping GIFs.)

Seriously, this pasta totally ticked all of the boxes for both of us. And since it’s a super-flexible recipe, I feel confident that you can adapt it with your favorite ingredients to tick all of yours. Let’s make some creamy Cajun comfort food together!

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Say hello to one of the most-loved recipes on Gimme Some Oven. ♡

For more than 10 years now, this easy jambalaya recipe has been a go-to for readers craving something hearty, nostalgic, and bursting with flavor. The mix of smoky andouille sausage, juicy chicken and shrimp (or whichever proteins you prefer!) all simmer together with Cajun seasoning to make this classic dish absolutely irresistible. It’s the kind of one-pot comfort food that’s cozy and festive at the same time and easy enough for a regular weeknight.

Over the years, I’ve loved seeing how many of you have made this recipe your own. Some keep it classic, others swap in different proteins (hello, crab or veggie sausage!), toss in extra veggies, or dial the heat up or down depending on your crew’s taste. However you adapt it, the end result is reliably delicious — and the leftovers reheat beautifully, which is always a win!

If you’re new to cooking jambalaya, don’t worry. This recipe is surprisingly simple to pull off and comes together in under an hour. And if you’re a longtime fan, I hope this serves as a reminder to bring it back to your dinner rotation soon!

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I will never be that girl who looks forward to winter. But now that we’re on the home stretch of summer, with September now just around the corner, I will say that I am extremely ready for one perk of winter to roll back around soon — hot soup season! ♡

A quick pass through the recipe index here on the blog will give away the fact that soups are my absolute faves. So much so, that there’s really no such thing as soup “season” in our house. I’ve always been the girl happily cozying up with a bowl of chicken noodle, whisking a quick batch of egg drop, and enjoying my favorite lentil soup on repeat all summer long.

But this time of year, there’s always one soup in particular that is a must — a big comforting batch of corn chowder.

As the granddaughter of Kansas corn farmers, this soup is a tradition during harvest season, and always feels like the perfect transition from summer into fall. And all the better with this new recipe I’ve been tweaking lately. It goes big on zesty Cajun flavors, which I think pair perfectly with sweet corn. Yet it also goes mercifully lighter on the usual heavy thickeners, opting for creamy coconut milk instead, which allows this soup to be naturally vegan and gluten-free. I’ve also hidden lots of lentils in there, which amp up the protein and lend some nice heartiness to the soup. And if you’re looking to do some meal prep for the start of the school year ahead, I’ve included instructions below for how to freeze this soup too.

So in honor of harvest season coming up, let’s all pick up a batch of fresh, frozen or canned sweet corn and make a big batch of soup together!

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Do you guys have a jar of Cajun seasoning in your spice drawer right now?

If not, grab your measuring spoons and let’s make a quick batch homemade! Cajun seasoning has long been one of my go-to faves for amping up everything from chicken to seafood, veggies to potatoes, soups to stir-frys, dips to dippers, roasting in the oven or on the grill — you name it. It’s one of those brilliant spice blends that works well with just about everything. And this particular bold, zesty, and homemade Cajun seasoning blend is my all-time fave.

It only takes a few minutes to make, and I bet you already have the ingredients in your spice drawer.

Let’s do it!

Cajun Seasoning Recipe | 1-Minute Video

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Fellow soup lovers, I think I may have just successfully “soupified” another one of my favorite dishes.

Check out this jambalaya soup!!

Oh my goodness, I think I may actually love this dish even more as a soup. (<– Which, ahem, wouldn’t be the first time that’s happened. Here’s lookin’ at you chicken enchilada soup, corned beef and cabbage soup, and chicken pot pie soup.)  Like the others, this soup is packed with everything that we all love about jambalaya — all of those amazing and colorful veggies, cooked in a spicy tomato Cajun sauce, mixed with hearty Andouille sausage, chicken, and shrimp — but instead of being cooked in just a bed of rice, they’re simmered in a thick, flavorful, amazing tomato rice soup.

And oh my goodness, the result is mmm, mmm, good.

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A few weeks ago on a rainy evening, I randomly bumped into an old roommate at Target. And, yes, pretty sure we were those people who stood there right in the middle of the hustle and bustle of carts catching up on our life stories for an hour. It was so great to see her! But sure enough, when there was still more to share and the store was nearing closing time, the conversation came to — “We should do dinner!”

So this week we did! I invited some of the old crew to also come along, and we all spent an evening together at my place sharing a wonderful meal together, some of our favorite nostalgic wines from back in the day, and hours upon hours of conversation about the joys and answered prayers from the past year, some tearful honest moments about the lows, hilarious dating stories for better and worse, cheers over a new engagement, and endless hilarity and laughs. I love these friends!

This post, of course, is about the meal I served — Cajun Chicken Pasta. Well actually, I served them Cajun Shrimp Pasta, but (as often happens in blog world) I didn’t get time to snap photos before they arrived. And later this week, I was seafood-ed out. So I remade this with the classic chicken, which reminds me of an old dish I used to have at Chili’s as a kid!

Once again, the sauce somehow mysteriously didn’t show up in the photo. But I promise it’s there, and it’s super Cajun-y tasty! And while it does call for cream, it doesn’t include much cream. So I would go so far as to say that it’s a little lighter than many creamy Cajun sauces. Regardless, definitely a fabulous recipe that my friends all raved about, and I happily enjoyed even for the second time in a week. I think you’ll enjoy it too!

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