Cajun Cream Sauce

This Cajun Cream Sauce is a creamy and ultra flavorful sauce with a glorious kick of spicy Cajun flavors. Perfect for crab cakes, shrimp, fries, fried pickles and more!

This is part of a series of recipes here on the site that I’m calling “Back to Basics“. In this series you’ll find recipes that are common building blocks for beginner cooks, as well as homemade versions of pantry/store-bought staples, such as cream of mushroom soup, pie crust, garlic bread, etc. With easy to follow instructions, detailed notes, and step by step photos, you’ll be on your way to being a master in your kitchen in no time!

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins  

• Servings: 4
• Calories: 150 kcal (per serving)  

Ingredients:

• 2 tbsp unsalted butter
• 2 cloves garlic (minced)  
• 1 cup heavy cream  
• ½ cup chicken broth (or seafood broth for added flavor)
• 1 tbsp Cajun seasoning  
• ½ tsp smoked paprika  
• ¼ tsp cayenne pepper (optional, for extra heat)  
• ½ cup grated Parmesan cheese  
• 1 tbsp lemon juice  
• Salt and black pepper to taste  

Instructions:

Step 1: Saute the Garlic 

1. In a medium skillet, melt butter over medium heat.  
2. Add minced garlic and sauté for 1-2 minutes until fragrant.  

Step 2: Add Liquid Ingredients  

1. Pour in the heavy cream and chicken broth, stirring to combine.  

Step 3: Season the Sauce 

1. Add Cajun seasoning, smoked paprika, and cayenne pepper (if desired). Stir well.  
2. Simmer the sauce over medium-low heat for 5-7 minutes, allowing it to thicken slightly.  

Step 4: Add Cheese & Lemon Juice

1. Stir in Parmesan cheese until melted and smooth.  
2. Add lemon juice for a touch of brightness and season with salt and black pepper to taste.  

Step 5: Serve & Enjoy  

1. Serve the Cajun cream sauce over pasta, seafood, chicken, or as a dipping sauce.

Storage:

- Store in an airtight container in the fridge for up to 3 days.

- Reheat gently on the stovetop, adding a splash of cream or broth if it thickens too much.