Cajun Cream Sauce Recipe: Bold, Creamy, and Easy to Master

Cajun cream sauce? I wasn’t trying to make that. Just… happened.

I was 19. Baton Rouge. Crashing at a friend’s place. One night we’re hungry, there’s cream in the fridge, some old pasta, leftover chicken, and this crusty jar of Cajun seasoning.

No recipe. Just dumped it all into a pan. Messy. Way too salty. Burned the garlic a little, I think. Spicy as hell.

But it weirdly stuck with me. Like, I kept thinking about it even after the trip. When I got back to Portland, I kept messing with it. Tried again, then again. Less spice. More cream. Slow it down. Fix the heat.

Now? It’s kind of a thing I always make. Cajun cream sauce with shrimp, or pasta, or just whatever I’ve got. I don’t even measure anymore. I just know what it’s supposed to taste like now.

This isn’t just a sauce—it’s a secret weapon for weeknight dinners. And if you love big, bold flavor, you might also want to try my Boom Boom Sauce or the zesty punch of Lemon Pepper Sauce.

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How I Throw Together Cajun Cream Sauce

Ok, so I don’t really follow a set recipe. This is just how I usually make Cajun cream sauce. It’s not perfect. But it works, and it tastes good, and that’s enough for me.

Stuff I use:

• butter. couple spoonfuls
• garlic (3 cloves, maybe?)
• bit of onion if I’ve got it
• Cajun seasoning. whatever I’ve got—usually store brand
• heavy cream, like a cup?
• salt, pepper
• sometimes I throw in parmesan, or a splash of wine. depends.

What I do:

Melt butter. Not too hot. Toss in garlic, maybe onions too. Stir it around, let it smell good.

Then I dump in the Cajun stuff. Let it cook in the butter. Don’t skip that—it’s what gives Cajun cream sauce the right flavor.

Cream goes in next. Slow pour, stir it around. Lower the heat. Let it thicken while you poke around the kitchen or clean a spoon.

Taste. Adjust. More cream if it’s too spicy. Maybe a pinch of salt. Parmesan makes it fancy, but I skip it half the time.

Once it’s thick enough, I dump it over pasta or shrimp or whatever I have. Cajun cream sauce makes boring stuff exciting. That’s really the whole point.

What I Do with Cajun Cream Sauce (Besides Eat It Straight from the Spoon)

Once the Cajun cream sauce is done, honestly, I just start looking for things to pour it on.

How I use it:

Pasta, first of all. Obvious, yeah—but it works every single time. Fettuccine, penne, doesn’t matter. I’ve tossed it with shrimp, leftover grilled chicken, even a random handful of spinach. Tastes like I knew what I was doing.

Sometimes I spoon it over roasted veggies. Or baked potatoes. If I’ve got rice already made? Cajun cream sauce goes on top and suddenly it’s dinner.

I’ve also dipped bread in it. Not proud, but not sorry.

Leftovers and fridge stuff:

I usually just pour the rest into a jar. It keeps fine for 3–4 days in the fridge. Reheat it low and slow—don’t blast it or the cream might split. If it’s too thick the next day, I splash in a little broth or milk.

Can you freeze Cajun cream sauce? Yeah. I’ve done it. Texture gets a little weird, but a good stir fixes it well enough.

One weird trick:

Put it on a breakfast sandwich. Like, egg, bacon, toast, and a spoonful of that sauce. Changes the whole vibe. Trust me.

If you’re into sauces that save plain food from being boring, my Mango Habanero Wing Sauce does the same kind of magic. And the Boom Boom Sauce—that one’s got a cult following in my house.

FAQ – Just Honest Answers About Cajun Cream Sauce

Conclusion: A Little Spice, a Lot of Comfort

Cajun cream sauce isn’t hard. It’s just butter, spice, cream. You let it come together. I messed it up once years ago and never stopped thinking about it. Now it’s a regular thing in my kitchen.

You don’t need to measure everything. You don’t need to make it perfect. Just let it taste good to you.

If you’re into bold, messy, flavorful things that somehow work—yeah, you’ll like this one.

Oh, and if you want to try another sauce that hits different? That Boom Boom Sauce I make? People won’t stop asking me for it.

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