Description
A rich and flavorful Cajun Cream Sauce perfect for adding a spicy and creamy touch to your favorite dishes. Made with sautéed onions and bell peppers, a roux of butter and flour, seasoned with Cajun spices, and finished with chicken broth and heavy cream for a smooth, indulgent sauce.
Ingredients
Units
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Ingredients
- 3 Tbsp. butter
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 3 Tbsp. flour
- 2–3 tsp. Cajun seasoning
- 2 cups chicken broth
- 1/2 cup heavy cream
Instructions
- Melt Butter: Melt 3 tablespoons of butter in a skillet over medium heat until fully melted and bubbly, preparing the base for the sauce.
- Sauté Vegetables: Add the chopped onions and red bell peppers to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Make Roux: Sprinkle 3 tablespoons of flour and 2 to 3 teaspoons of Cajun seasoning over the sautéed vegetables. Stir constantly to combine and cook for 1 to 2 minutes to form a flavorful roux.
- Add Broth: Slowly whisk in 2 cups of chicken broth into the roux mixture, stirring continuously to prevent lumps and ensure a smooth sauce.
- Simmer Sauce: Bring the sauce to a gentle boil, then reduce heat and simmer for about 1 minute until the sauce thickens slightly.
- Finish Sauce: Remove the skillet from heat and stir in 1/2 cup of heavy cream until the sauce is smooth and creamy. Serve warm.
Notes
- Adjust the amount of Cajun seasoning to suit your preferred spice level.
- This sauce pairs well with grilled chicken, seafood, pasta, or vegetables.
- For a thicker sauce, simmer a bit longer before adding cream.
- Use low-sodium chicken broth to control the salt content.
- Can be stored in the refrigerator for up to 3 days and reheated gently.
