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Easy Cajun Bloody Mary


"This is a no-frills, bare-bones recipe created during hurricane season one year when we didn't have all of the traditional ingredients, such as the celery stalk or olives. We all loved it, and it's been our go-to recipe since. It's spicy and strong, just like us Southern women."
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5 m servings 180 cals
Original recipe yields 1 servings (1 cocktail)

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  • Prep

  • Ready In

  1. Stir lemon juice, soy sauce, pickle juice, and Cajun seasoning together in a glass to dissolve the seasoning into the liquid; add tomato-vegetable juice cocktail and stir. Mix vodka into cocktail mixture and add ice.


  • Cook's Notes:
  • Be aware that different brands of Cajun seasoning have different heat and spice levels with drastically differing ingredients. Look for one that has cayenne pepper, salt, garlic, celery, and bell pepper, or as close to that collection of ingredients as possible. Start with the smallest amount and add more as you wish to increase the heat!
  • This recipe is intended to be stout, so if this is too much vodka for you, reduce the amount to 1 jigger, or 1.5 fluid ounces.
  • You may also substitute Worcestershire sauce for the soy sauce but use half as much.
  • Olive juice can also be used in place of pickle juice.
  • You can substitute 1/4 teaspoon citric acid for the lemon juice.

Nutrition Facts

Per Serving: 180 calories; 0 g fat; 10.3 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 1493 mg sodium. Full nutrition

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My husband loves this Bloody Mary!

Oh yeah! Now am ready for the next her-icane!

I boiled the whole (husked) tomatillos and diced onions first; drained and patted dry. I then broiled the tomatillos and a poblano (while I appreciate the heat of a serrano, a poblano provides ...