A Thanksgiving in New Orleans usually means plenty of amazing dishes. Cajun Thanksgiving side dishes are typically famous in their own right due to their flair and flavor.
There's still always a Thanksgiving Turkey, as a traditional dish, in many ways it's still a traditional Thanksgiving Feast.
Jump to a category:
- ๐ Dressings & Stuffing
- ๐ Rice & Grain Sides
- ๐ฅ Vegetable Sides
- ๐ฅ Potatoes, Beans & Casseroles
- ๐ฅ Breads & Rolls
- ๐ฅฃ Gravies & Sauces
- ๐ Sweet & Fruit Sides
Y'all, if there's one thing I've learned since trading my British roots for a home right here in South Louisiana, it's that Thanksgiving down here is a whole different animal. Back home, a proper roast dinner was as fancy as it got. Here in Cajun country, the turkey barely gets a moment in the spotlight before it's surrounded by a table full of dressings, rice dishes, and casseroles that could each be the main event on their own.
What makes a Cajun Thanksgiving side dish different isn't just the seasoning (though yes, there's always seasoning). It's the history behind it - dishes built from what the bayou provided, stretched and shared across big families, and passed down more by memory than by measuring cups. Dirty rice, oyster dressing, mirliton casserole - these aren't trendy add-ons, they're the dishes that make a Louisiana Thanksgiving table look nothing like anyone else's.
If you're building out a full Cajun Thanksgiving menu this year, or just want one bold new dish to add to your usual lineup, this list has you covered. I've grouped everything below by category - dressings, rice dishes, vegetables, breads, and more - so it's easy to build a balanced spread instead of just scrolling a long list. This roundup of over 30 Cajun and Creole Thanksgiving sides is what I see on repeat every November - some from my own kitchen, some from Cajun grandmas whose recipes deserve to be shared far past south Louisiana.
And if you take just one thing from this list - don't skip making a pot of gumbo with your leftovers. Around here, a Thanksgiving isn't really over until the turkey gumbo comes out the next day.
๐ฝ๏ธ What You'll Need
A few things make pulling off a big Cajun Thanksgiving spread a lot easier:
- A good Cajun/Creole seasoning blend - the backbone of almost every dish on this list
- A large cast iron skillet or Dutch oven - for dressings, dirty rice, and maque choux
- Extra casserole dishes - you'll be baking more than one side at once, so having 2-3 on hand saves oven-juggling
- A gravy boat - because giblet gravy deserves better than a bowl
See my full set-up, including the exact brands I use, on my Kitchen Favorites page.
๐ Dressings & Stuffing
๐ Rice & Grain Sides
๐ฅ Vegetable Sides
๐ฅ Potatoes, Beans & Casseroles
๐ฅ Breads & Rolls
๐ฅฃ Gravies & Sauces
๐ Sweet & Fruit Sides
How to store leftovers
All of these Cajun Thanksgiving Side Dishes are going to require being stored in the refrigerator in an airtight container. Except for the bread, it can be stored at room temperature.
FAQ's
Cajun cooking grew out of rural, country-style kitchens, so the sides tend to be simpler and heartier - think dirty rice, stewed potatoes, cornbread dressing. Creole cooking has city roots in New Orleans and leans a little richer and more refined, with dishes like oyster dressing or seafood-stuffed mirlitons. Most Louisiana tables mix both without thinking twice about it.
Yes, most of them. Casseroles, dressings, and rice dishes (like dirty rice, cornbread dressing, and mirliton dressing) can be fully assembled a day ahead, covered, and refrigerated, then baked or reheated the day of. Anything with mayonnaise, like Cajun potato salad, is best made the morning of or the night before.
Cover with foil and reheat low and slow in a 300ยฐF oven, adding a splash of broth or milk to casseroles and rice dishes to bring back the moisture. Avoid the microwave for anything with a crust, like cornbread dressing - it'll turn the top soggy instead of crisp.
Any good all-purpose Cajun or Creole blend works across this whole list. I keep a few brands on hand for different heat levels - you can see exactly what I reach for in my Kitchen Favorites page.
Start a week out. Make and freeze anything freezer-friendly (dirty rice, cornbread for dressing, roux for gravy) 5-7 days ahead. Do casseroles and dressings 1-2 days ahead and refrigerate unbaked. Fresh sides like green beans or roasted veggies are best done the day of.
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