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!
