Louisiana Cajun Geaux Bowls Recipe
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4
These Louisiana Cajun Geaux Bowls bring a Cajun twist to the classic burrito bowl — tender grilled chicken, steak, shrimp or all three, seasoned rice, black or pinto beans, and all your favorite toppings. Layered with roasted tomato or tomatillo salsa, fresh guacamole, and a sprinkle of Tony Chachere’s Creole spice, this bowl delivers bold Bayou flavor in every bite. Served with crispy homemade Creole chips, it’s comfort food with Louisiana attitude.
Ingredients
For the Bowls
- 2 large skinless chicken breasts, steak or shrimp
- 1 tbsp olive oil
- 1 tbsp Tony Chachere’s Original Creole Seasoning
- 2 cups cooked white or brown rice
- 1 cup black beans or pinto beans, drained and rinsed
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- ½ cup diced onion
- ½ cup diced bell pepper (green or red)
- ½ cup sour cream
- ½ cup guacamole
- ¼ cup fresh cilantro, chopped
- Salsas (choose one or mix):
- Roasted tomato salsa
- Tomatillo-green chili salsa
- Tomatillo-red chili salsa
Directions
1. Prepare the Chicken, Steak, Shrimp or Mix All Three
- Pat your protein dry (chicken breasts, steak or shrimp or all three) and season with Tony Chachere’s, coating evenly on both sides.
- Heat olive oil in a skillet or grill pan over medium-high heat.
- Cook meat for 6–8 minutes per side, until golden and fully cooked (internal temp: 165°F).
- Let rest for 5 minutes, then slice into strips or cubes.
2. Prepare the Rice & Veggies
- While the meat cooks, heat rice and stir in 1 tsp Creole seasoning and a drizzle of olive oil for flavor.
- Sauté the onion and bell pepper in a separate skillet for 3–4 minutes until soft and slightly charred.
3. Assemble the Bayou Bowls
In each bowl, layer as follows:
- Base: Rice and beans.
- Protein: Grilled Creole chicken, steak or shrimp.
- Veggies: Lettuce, tomatoes, onions, and bell peppers.
- Toppings: Cheddar cheese, guacamole, sour cream, and salsa of choice.
- Finish: Garnish with fresh cilantro and an extra pinch of Tony Chachere’s.