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cajun cream sauce recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich, comforting Cajun cream sauce featuring smoked paprika and roasted red peppers, ready in minutes. It’s perfect over pasta, chicken, or shrimp and offers a deep, smoky flavor without a long simmer time.
Ingredients
- 30 ml (2 tablespoons) extra virgin olive oil
- 1 small yellow onion, finely diced (120 g / 4 oz)
- 1 stalk celery, finely diced (60 g / 2 oz)
- 1 small green bell pepper, finely diced (80 g / 3 oz)
- 3 cloves garlic, minced
- 15 g (1 tablespoon) Cajun seasoning blend
- 5 ml (1 teaspoon) smoked paprika
- 200 g (7 oz) jarred roasted red peppers, well-drained
- 240 ml (1 cup) vegetable stock (low-sodium recommended)
- 360 ml (1.5 cups) heavy cream (full-fat)
- 1 teaspoon fresh parsley, chopped (for garnish)
Instructions
- Sauté the Mirepoix Base: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent, ensuring they do not brown.
- Add Spices and Aromatics: Add the minced garlic, Cajun seasoning blend, and smoked paprika to the skillet. Cook for 1-2 minutes, stirring constantly to toast the spices until fragrant. Be careful not to let the garlic burn.
- Prepare the Roasted Red Pepper Paste: While the vegetables are cooking, transfer the well-drained roasted red peppers to a small blender or food processor. Add 60 ml (1/4 cup) of the vegetable stock and blend until the mixture is completely smooth to create the paste.
- Deglaze the Pan and Introduce Paste: Pour the remaining 180 ml (3/4 cup) vegetable stock into the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then stir in the smooth roasted red pepper paste from step 3. Reduce the heat to low and simmer gently for 5 minutes.
- Create the Creamy Texture: Gradually pour the heavy cream into the skillet, stirring continuously to prevent separation. Increase the heat slightly to medium-low and bring the sauce back to a gentle simmer. Continue to cook, stirring occasionally for 8-10 minutes, or until the sauce has thickened to your desired consistency.
- Season and Serve: Taste the Cajun cream sauce and adjust seasoning with additional salt and freshly ground black pepper as needed. Remove from heat, garnish with fresh parsley, and serve immediately over pasta, chicken, or shrimp.
Notes
To avoid separation of the cream, add it gradually and do not let the sauce boil too hard. If separation occurs, reduce heat immediately and whisk vigorously. For best flavor, use fresh garlic instead of jarred, and ensure the Cajun seasoning blend is fresh. The smoked paprika provides key flavor and should not be substituted with regular paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (about 250 g)
- Calories: 400 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Cajun sauce, cream sauce, pasta sauce, quick dinner, easy recipe, smoky, comfort food, vegetarian, stovetop
