Cajun Sauce Recipes

EASY CAJUN SALMON

Steps:

• Mix the seasoning ingredients together in a small bowl. Reserve about ½ tablespoon of the seasoning then sprinkle the remaining evenly over the top of the salmon.
• Heat the oil in a large nonstick pan over medium-high heat. Add the salmon to the pan, top side facing down. Cook for 5 minutes, or until the side of the salmon that is facing the pan is well-browned (blackened). Flip the salmon over and continue to cook for another 3-4 minutes, or until the salmon is fully cooked. It should reach an internal temperature of 140 degrees Fahrenheit. Remove the salmon from the pan.
• Add the cream and the reserved ½ tablespoon of cajun seasoning to the pan. Simmer for about 1 minute, or until the cream reduces slightly. Serve the salmon with the cajun cream sauce poured over the top and a little minced parsley for color.

CAJUN CREAM SAUCE RECIPE

Steps:

• Deglaze pan the protein has been cooked in with wine. If baked or broiled, scrape up pan drippings from baking pan and add to skillet with wine. Heat thoroughly.
• Whisk together 1/2 and 1/2, flour and seasonings until smooth.
• Whisk flour mixture into skillet and stir constantly over medium-low to medium heat until thickened.
• Add lemon juice and heat throughly before pouring over fish, shrimp or chicken.

PASTA WITH CAJUN CREAM SAUCE

Steps:

• In large stockpot, boil water for pasta.
• In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.
• Stir chicken bouillon into white wine and add to pan.
• Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes.
• In the meantime, cook your pasta to the al dente stage.
• Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
• Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes.
• Drain the pasta very well - add pasta to the crème sauce.
• Toss with freshly chopped parsley and Parmesan.
• Serve.

CAJUN REMOULADE SAUCE

Steps:

• Mix all ingredients well in a mixer.
• If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
• Refrigerate overnight.
• I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

SPICY CAJUN CREAM SAUCE

Steps:

• In a saucepan, heat the olive oil and sauté the onions until translucent. Add in garlic and tomatoes. Stir until the tomatoes begin incorporating into the sauce.
• Add in cayenne pepper powder, Cajun seasoning, and cream cheese. Stir until the cheese is melted.
• Add in the chicken stock, heavy cream, and Parmesan cheese. Continue stirring until the Parmesan has melted.
• Remove from heat and using a blender or food processor, pulse blend the sauce until smooth.
• Pour the sauce back into the saucepan and heat until the sauce is thickened to your preferred consistency.
• Add salt and pepper to taste.