This cajun cream sauce recipe is great with chicken, pork, and of course seafood. I generally pair it with an oven baked salmon or salmon croquettes. While making this dish, remember you can control the amount of heat through the cajun seasoning, cayenne pepper, or crushed red pepper flakes.
Ingredients
- 4 tbsp butter
- 1/2 cup diced red or green bell peppers
- 1 tbsp minced garlic
- 3 minced sundried tomatoes
- 1/2 cup diced onion OR 1 tsp of onion powder
- 2 tsp chicken base or bouillon
- 1 1/2 tsp cajun seasoning (no salt)
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp dried fennel
- 1 cup heavy whipping cream
- 2 cups milk (regular or 2%)
Instructions
- On medium-low, add butter and sauté minced garlic, bell pepper, sundried tomatoes, and onions. Sauté for 5 minutes.
- Stir in cajun seasoning, garlic powder, Italian seasoning, paprika, and fennel.
- Pour in heavy whipping cream and milk and whisk.
- On medium heat, simmer for approximately 5-8 minutes or until sauce thickens.
