This post contains affiliate links. If you make a purchase through these links, I may earn a commission at no extra cost to you. Thank you for your support!
Jump to RecipeSimple Ways to Save Money on Groceries — Plus Cajun Recipes That Feed a Crowd
Grocery bills getting a little too high lately? You’re not alone! But with a few smart habits and some good ol’ home cooking, you can stretch your dollar and enjoy delicious meals all week long. Whether you’re feeding a big family or just trying to cut back on takeout, these tips will help you save money without sacrificing flavor.
Let’s get started with the first step:
Plan Your Meals Wisely
Before you even step foot in the store, take 15–20 minutes to plan out your meals for the week. Try to use the same ingredients across multiple dishes—like bell peppers, rice, or canned tomatoes—so you’re not tossing out half-used items later. Not only will this save you money, but it’ll also save you time when it’s time to cook!
5 Easy Money-Saving Grocery Tips
1. Cook With What You Already Have
Take a peek in your fridge, freezer, and pantry before making a grocery list. You probably have more ingredients than you think! Build meals around what you already own to avoid food waste and cut down on unnecessary spending.
Quick Tip: Got leftover chicken? Make a creamy Cajun pasta. Half a bag of frozen veggies? Stir them into a rice dish or gumbo.
2. Buy in Bulk & Double Up on Dinners
Buying staples like rice, pasta, and canned goods in bulk can save you tons in the long run. And when you cook a big batch, you can eat it in different ways throughout the week.
Example: Brown a big batch of ground beef. Use it for tacos one night and stuff it into bell peppers the next. Easy, tasty, and budget-friendly!
3. Try Meatless Meals
You don’t need meat every night of the week. Ingredients like beans, eggs, tofu, and lentils are packed with protein and way cheaper than meat.
Budget Win: Swapping meat out just twice a week can knock 15–25% off your grocery bill.
4. Shop with a List (And Stick to It!)
Impulse buys add up fast. Once your meals are planned, write down exactly what you need—and avoid grabbing random items as you go. Pro tip: Organize your list by store sections (produce, frozen, canned goods, etc.) to save time and stay focused.
5. Take Advantage of Sales & Coupons
Sales and coupons are your best friends when you’re trying to save. Check your store’s weekly ad or use coupon apps to snag deals on items you actually use. And don’t overlook store-brand products—they’re often just as good as name brands for way less.
Cook at Home, Save Big
Cooking at home is almost always cheaper than eating out. Plus, when you make big-batch meals like stews, soups, or casseroles, you’ll have leftovers ready to go for the next day. It’s a great way to eat well and avoid that “What’s for dinner?” panic at the end of a long day.
Budget-Friendly Cajun Recipes You’ll Love
Craving something flavorful, comforting, and affordable? These Cajun favorites are made with simple ingredients, feed a crowd, and taste even better the next day!
- Creamy Cajun Crawfish Fettuccine
Made with crawfish tails, cream of mushroom, and cream of celery—this rich and spicy dish is the definition of comfort food. Although crawfish can be on the pricier side, this dish can serve many people with minimal ingredients. - Red Beans and Rice
A Louisiana classic! Affordable, hearty, and great for meal prepping. - Cajun Smothered Chicken Stew with Eggs
A soulful one-pot wonder that’s packed with protein and flavor. Perfect for Sunday dinner or any night you want something special without spending a lot.
Final Thought: Saving money doesn’t mean sacrificing flavor. With a little planning and the right recipes, you can enjoy comforting, homemade meals that nourish both your body and your budget.
Creamy Cajun Crawfish Fettuccine
Course: Lunch, DinnerCuisine: Cajun, AmericanDifficulty: Medium6
servings15
minutes30
minutes600-650
kcalIngredients
1 lb crawfish tails (pre-cooked, peeled — with fat if possible)
12 oz fettuccine pasta ( you can also use wide egg noodles- those work really well )
1 small onion, chopped
1 bell pepper, chopped (green or red)
2 celery stalks, chopped
3 cloves garlic, minced
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of celery soup
1 cup shredded cheddar cheese ( you can also use the yellow Velveeta cheese or your choice of cheese )
½ cup evaporated milk or half-and-half ( you can also substitute with whipping cream if you want a thicker and creamier consistency )
2 tbsp unsalted butter
1 tbsp Cajun seasoning (or to taste)
Salt & pepper, to taste
Optional: ¼ tsp cayenne pepper for more heat
Optional garnish: green onions, parsley, or Parmesan
Directions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet or Dutch oven, melt butter over medium heat.
- Add the onion, bell pepper, celery, and garlic, and sauté for about 5–7 minutes until tender.
- Stir in the cream of mushroom and cream of celery soups, plus the evaporated milk. Mix until smooth. You want a consistency that is not too thick and not too runny.
- Add Cajun seasoning, salt, pepper, and cheddar cheese. Slowly incorporate the cheese and stir until the cheese is melted and sauce is creamy.
- Add in the crawfish tails (with any fat/juices they came with) and cook for another 5–7 minutes until everything is heated through and the flavors come together.
- Toss in the cooked fettuccine pasta, stirring until fully coated in the creamy sauce.
- Simmer on low for a couple more minutes, then serve hot.
Cajun Red Beans and Rice
Course: Lunch, DinnerCuisine: Cajun, CreoleDifficulty: medium6-8
servings10
minutes1
hour500
kcalThis recipe is budget friendly, simple, and goes amazing with some rice. Whip out the rice cooker for this hearty meal!
Ingredients
1 lb dry red beans or 2 cans red beans (dry red beans is better because it tends to make more of a flavorful gravy once it cooks down )
1 medium to large onion
1 bell pepper
a few stalks of celery
a few cloves of garlic
a few bay leaves
a few sprigs of thyme ( you can also use a tsp of dry thyme )
12 oz smoked sausage
1 tbsp Cajun seasoning
1 tbsp of garlic powder
1 tbsp onion powder
1 tsp of cayenne pepper ( you can add more if you want it spicier )
1/2 tbsp paprika
1-2 tsp of salt ( you can add more if needed)
2 cups uncooked white rice
Directions
- If using dry beans, soak overnight, then simmer until tender.
- Chop up your onion, bell pepper, celery, garlic, and herbs if using fresh herbs.
- Sauté onions, peppers, and celery until soft. Add garlic and herbs.
- Next add your sausage and saute it as well.
- Once everything is soft, add your beans and water . Add your seasoning and cover the pot.
- Simmer for the next 60-180 minutes. Taste before serving and add more season to taste.
- Serve over cooked white rice.
- Tips- Beans will digest better if you soak it. Also, if you’re low on time, you can cook this in your instant pressure cooker. First put the vegetables and sausage on the browning setting. After it is browned, add your beans and water and cook on the beans setting if you have it.
Cajun Smothered Chicken Stew with Eggs
Course: lunch, dinnerCuisine: Cajun, AmericanDifficulty: Difficult6
servings15
minutes1
hour480-520
kcalThis recipe is my family's favorite! Don't get overwhelmed by some of the steps and ingredients. I promise it does get easier and it will be a family hit!
Ingredients
2 ½ to 3 lbs chicken pieces (thighs, drumsticks, or bone-in breast or a combination of what you like)
6 hard-boiled eggs, peeled
2 tbsp vegetable oil or butter
1 medium onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cups chicken broth
2 tbsp flour (for roux)
1 tbsp Cajun seasoning
1/2 tbsp to 1 tbsp of paprika
½ tsp thyme
1-2 tsp of cayenne pepper depending on level of heat you want
1 tbsp garlic powder
1 tbsp of onion powder
1 tbsp of chicken bouillon
Salt & pepper, to taste
Optional: hot sauce for more heat
Optional garnish: chopped parsley or green onion
Directions
- Season the chicken with Cajun seasoning, salt, cayenne pepper, onion powder, garlic powder, paprika, thyme, and chicken bouillon.
- In a large pot or Dutch oven, heat oil over medium heat and brown the chicken on all sides (~5–7 minutes). Remove and set aside.
- Add a bit more oil if needed, then add flour to make a light brown roux (whisk constantly for 5–7 minutes until golden).
- Add onions, bell pepper, celery, and garlic, and sauté until tender (~5 minutes).
- Slowly whisk in chicken broth, scraping up bits from the pan to form a gravy. The consistency of the roux should be thick between a gravy and stew consistency.
- Return chicken to the pot, cover, and simmer on low heat for 30–35 minutes, stirring occasionally. If the roux is too thick, you can add a little bit of water and stock.
- Add boiled eggs during the last 10–15 minutes of cooking so they absorb flavor.
- Adjust seasoning to taste. The gravy should be rich and slightly thickened. Add garnish and hot sauce at the end if you want a little bit more spice.
6-Quart Enameled Cast Iron Dutch Oven with Lid
Elevate your cooking experience with our 6-Quart Enameled Cast Iron Dutch Oven, designed for exceptional performance and style. Whether you’re simmering stews, baking bread, or roasting meats, this heavy-duty cookware is built to handle it all.
Whether you’re simmering stews, baking bread, or roasting meats, this heavy-duty cookware is built to handle it all.
KUTIME 2-in-1 Black Enameled Cast Iron Dutch Oven
This 5.5-quart pot and 2.5-quart skillet lid is perect for versatile cooking. This space-saving design allows you to cook two dishes at once, making it perfect for baking, roasting, simmering, and frying.