Cajun Thanksgiving Menu: Louisiana Recipes From Turkey to Pie
Down here in Louisiana, Thanksgiving is not one big meal, cher. It's a table so full you have to move the gravy to make room for the dressing.
I grew up on church cookbook recipes and Sunday pots, and a lot of what lands on my holiday table came from those pages. This post pulls my holiday recipes into one menu so you can plan the whole day in one place: turkey, dressing, sides, a starter or two, and enough dessert to make everybody sit back down.
Cooking for a crowd? Find the pots, pans and thermometers I use in my Amazon storefront HERE
Thanksgiving is Thursday, November 26. Start planning now, because the make-ahead plan below depends on it.
The Turkey: Cajun Fried Turkey
In south Louisiana, we fry the bird. Cajun Fried Turkey is my crispy, juicy recipe, and it comes with a full safety section. Please read that section before you light a burner. Frying a turkey is not something to wing, and the post also covers the oil-less option if you'd rather skip the hot oil.
Not frying this year? You can still use the rest of this menu. Everything below goes with any turkey.
The Dressing
Dressing is the dish people argue about, and there's room on the table for more than one.
Cajun Oyster Dressing: a Louisiana church cookbook favorite, and the one I'd make first.
Cajun Eggplant Dressing: made with crawfish, shrimp or chicken, so you can use whatever you can find.
Cajun Dirty Rice: a one-pot rice dish that goes right alongside the dressing.
The Sides
Cajun Corn Maque Choux: corn smothered with the holy trinity and cream. Fresh or frozen corn both work.
No Fuss Squash Casserole: an easy 8-ingredient side.
Stuffed Mirlitons: Mrs. Pattie's shrimp and ham church cookbook recipe.
2-Ingredient Sweet & Sour Beets: a 5-minute side for when the stove is full.
Louisiana Greens & Sausage: a Sunday pot that fits right on a holiday plate.
The Starters
Guests show up hungry, and the turkey isn't ready. Put out one of these and nobody will notice.
Hot Cajun Boudin Dip: cream cheese, pepper jack and green onions.
Air Fryer Boudin Egg Rolls: crispy, and they cook in the air fryer.
Cajun Shrimp Dip: a Louisiana party appetizer.
Cajun Shrimp Mold: a retro Louisiana appetizer you can chill ahead of time.
The Desserts
I never bake just one. Pick two or three and let people choose.
Southern Pecan Pie: old-fashioned, with no corn syrup.
Kentucky Bourbon Pie: chocolate pecan pie with bourbon.
Cajun Sweet Potato Pone: a dense, caramelized, crustless holiday dessert. One 9x13 pan feeds 12, and it's better the next day.
Gingerbread with Warm Lemon Sauce: old-fashioned pan gingerbread.
Easy Apple Tart: cream cheese and caramel in an 8x8 pan.
Aunt Juanita's Carrot Cake: a 1930's Louisiana bundt with cream cheese frosting.
Old-Fashioned Cajun Cake: a pecan coconut cake.
A Make-Ahead Plan so you can Enjoy the Day
This is how I'd space it out. Adjust it to your kitchen.
Sunday to Tuesday before (Nov 22 to 24)
If you're using a frozen turkey, start thawing it in the refrigerator. The USDA's rule is about 24 hours for every 4 to 5 pounds, so a bigger bird needs several days.
Shop for everything, including oil if you're frying.
Tuesday and Wednesday (Nov 24 to 25)
Bake the sweet potato pone, the pies and the gingerbread. Cool them, cover them and refrigerate them.
Make the shrimp mold and the starters that can be chilled.
Assemble the dressing or casserole, cover it and refrigerate it.
Thanksgiving morning
Rewarm the make-ahead dishes while the turkey cooks.
Put out the starters.
A fried turkey must be completely thawed and dry before it goes into hot oil. Check the safety section in the post.
Leftovers, the safe way
Get leftovers into the refrigerator within 2 hours of cooking.
Eat them within 3 to 4 days.
Reheat them until they're steaming hot, to 165°F.
Cajun Thanksgiving FAQ
How much turkey do I need per person?
Plan on about 1 pound of whole turkey per person, and a little more if you want leftovers. For a fried turkey, follow the size limit in my fried turkey post, because a bird that's too big is a safety problem.
How long does a frozen turkey take to thaw?
In the refrigerator, plan on about 24 hours for every 4 to 5 pounds. A bigger turkey needs several days, so start early. Never thaw a turkey on the counter.
Can I make Thanksgiving dishes ahead?
Yes. Dressing and casseroles can be assembled a day ahead, covered and refrigerated. Pies, sweet potato pone, gingerbread and cakes can be baked a day or two ahead. Anything with eggs or milk goes in the refrigerator once it has cooled, within 2 hours of coming out of the oven.
What makes a Thanksgiving menu Cajun?
Seasoning and the holy trinity of onion, bell pepper and celery in the dressing and sides, a fried turkey, and dishes like oyster dressing, maque choux and sweet potato pone that come from Louisiana kitchens and church cookbooks.
What's the best dessert to make ahead?
Sweet potato pone. It's better the next day, so bake it a day ahead, cool it, cover it and refrigerate it, then rewarm it before serving.
More from Nana
Planning the party before the meal?
Hot Cajun Boudin Dip
Need a Sunday pot for the day after?
Aunt Corrine's Crab Gumbo or
Chicken & Andouille Gumbo with Okra
Cooking for the whole season?
Southern Pecan Pie and
Gingerbread with Warm Lemon Sauce
Cooking for a crowd? Find the pots, pans and thermometers I use in my Amazon storefront.
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