Cajun Cream Sauce

Cajun Cream Sauce

A rich, spiced cream sauce with smoky paprika and a peppery kick.

Total 20 min Makes 16 oz Calories 310/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

This velvety cream sauce builds Cajun seasoning and garlic into a butter-and-cream base, finished with a touch of parmesan for depth. It spoons generously over blackened chicken, shrimp, or pasta, and comes together in one skillet in under 20 minutes.

Ingredients

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Method

  1. Melt the butter in a 9-inch skillet over medium heat.

  2. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  3. Stir in the Cajun seasoning and cayenne pepper and cook for 30 seconds to bloom the spices.

  4. Pour in the heavy cream and chicken broth, whisking to combine with the spiced butter.

  5. Bring the sauce to a gentle simmer and cook, stirring occasionally, until slightly thickened, about 8 minutes.

  6. Whisk in the parmesan cheese until melted and smooth.

  7. Season with salt and black pepper to taste, then remove from heat.

  8. Stir in the fresh parsley and serve warm over pasta, chicken, or shrimp.

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Rate this recipe

★ 4.8 (1)

Cajun Cream Sauce

This velvety cream sauce builds Cajun seasoning and garlic into a butter-and-cream base, finished with a touch of parmesan for depth. It spoons generously over blackened chicken, shrimp, or pasta, and comes together in one skillet in under 20 minutes.

20 min 16 oz 310 cal

Ingredients

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Method

  1. 1

    Melt the butter in a 9-inch skillet over medium heat.

  2. 2

    Add the garlic and cook, stirring, until fragrant, about 1 minute.

  3. 3

    Stir in the Cajun seasoning and cayenne pepper and cook for 30 seconds to bloom the spices.

  4. 4

    Pour in the heavy cream and chicken broth, whisking to combine with the spiced butter.

  5. 5

    Bring the sauce to a gentle simmer and cook, stirring occasionally, until slightly thickened, about 8 minutes.

  6. 6

    Whisk in the parmesan cheese until melted and smooth.

  7. 7

    Season with salt and black pepper to taste, then remove from heat.

  8. 8

    Stir in the fresh parsley and serve warm over pasta, chicken, or shrimp.