I swear, if I have to eat one more boring piece of chicken, I might lose it. That’s why this cajun cream sauce is pretty much always in my back pocket. It’s not some fancy, complicated thing. It’s the stuff I whip up when I want dinner to feel like I actually tried. A little trick I learned is to just toast the spices in the pan for a second before adding anything else—it makes a world of difference. It’s my go-to for faking a fancy meal on a Tuesday.
Ingredients for This Cajun Cream Sauce
You don’t need anything crazy for this cajun cream sauce. Here’s the rundown:
- Butter: 4 tablespoons (unsalted)
- Onion: About half a cup, chopped small
- Green Bell Pepper: Half a cup of this too, also chopped small
- Garlic: 3 cloves, minced
- All-Purpose Flour: 2 tablespoons
- Cajun Seasoning: 1.5 to 2 tablespoons, you know how spicy you like it
- Chicken Broth: 1 cup
- Heavy Cream: 1.5 cups
- Parmesan Cheese: Half a cup, grate it if you can
- Fresh Parsley: A couple of tablespoons, chopped
- Salt and Black Pepper
Step-by-Step Instructions
The whole process is fast, so have everything chopped and ready before you start.
Step 1: Sauté the Veggies
Get a skillet over medium heat and melt the butter. Throw in the onion and bell pepper. Just stir them around for a few minutes until they get soft. This is just building up that first bit of flavor.
Step 2: Bloom the Spices & Make the Roux
Okay, add the minced garlic and Cajun seasoning. Stir that around for maybe 30 seconds. Don’t let the garlic burn. Now, sprinkle the flour over everything and whisk it around for like a minute. You’re just trying to cook off that chalky flour taste. This little paste you made is what makes the sauce thick later on.
Step 3: Build the Sauce
Alright, start slowly drizzling in the chicken broth while you whisk. And I mean slowly, or you’ll get lumps. Once that’s smooth, do the same thing with the heavy cream. It’ll start to look kind of like a spicy, homemade cajun alfredo sauce at this point.
Step 4: Simmer and Thicken
Let the sauce come to a really gentle bubble, then turn the heat down to low. Just let it simmer for a few minutes to do its thing and get thick. Don’t walk away. You’ll know it’s ready when it actually sticks to a spoon. See? This is a really easy cajun sauce recipe.
Step 5: Finish with Cheese & Serve
Okay, kill the heat. And I mean it, take the pan right off the burner. If you add the cheese when the sauce is still screaming hot, it can get weird and grainy. So, heat off, then stir in the Parmesan and parsley until it’s all melted and glorious. Give it a taste and add salt if it needs it. This is the best spicy cream sauce for chicken or shrimp, hands down.
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Why You’ll Love This Recipe!
So yeah, that’s the sauce. It’s a lifesaver. It makes a great creamy cajun pasta sauce, but honestly, I’d probably eat it on a shoe. It’s that good. Let me know if you make it. I’m always curious to see what people end up doing with this cajun cream sauce, so drop a comment!
Cajun Cream Sauce
My easy cajun cream sauce recipe. It's rich, spicy, and so good on pasta or chicken. You can make this fast, no problem.
Ingredients
- 4 tbsp unsalted butter
- ½ cup onion, finely chopped
- ½ cup green bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1½ to 2 tbsp Cajun seasoning (adjust to taste)
- 1 cup chicken broth (or veggie broth)
- 1½ cups heavy cream
- ½ cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
Instructions
Step 1
Melt butter in a skillet over medium heat. Add onion and bell pepper. Stir until they’re soft and smell amazing.
Step 2
Toss in the garlic and Cajun seasoning. Stir for 30 seconds so the spices wake up. Sprinkle in the flour and stir for about a minute to lose that raw flour taste.
Step 3
Slowly whisk in the chicken broth. Go slow so you don’t get lumps. Do the same with the cream until it’s smooth.
Step 4
Let it bubble gently, then turn heat to low. Simmer a few minutes until it’s thick enough to coat a spoon.
Step 5
Take the pan off the heat. Stir in Parmesan and parsley until melted and silky. Taste and add salt or pepper if needed.
Notes
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 338Total Fat 32gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 10gCholesterol 96mgSodium 2054mgCarbohydrates 10gFiber 1gSugar 3gProtein 5g