Name: Tale of the Whales Cajun Cream Sauce Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 tbs unsalted butter; 1 tbs olive oil; 0.5 cup yellow onion, finely diced; 3 tsp garlic cloves, minced; 0.25 cup bell pepper (red or green), finely diced; 0.25 cup celery, finely diced; 1 tbs all-purpose flour; 1 cup chicken stock (or vegetable stock); 1 cup heavy cream; 1.5 tsp Cajun seasoning; 0.5 tsp smoked paprika; 0.5 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tsp fresh lemon juice; 0.5 tsp hot sauce (optional); 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbs fresh parsley, chopped; 2 tbs green onions (scallions), thinly sliced

Method

Cajun cream sauce

Prep

Measure and prepare all ingredients: finely dice the onion, bell pepper and celery; mince the garlic; measure cream and stock; chop parsley and slice green onions.

Sweat aromatics

In a 10-inch skillet or medium saucepan, heat butter and olive oil over medium heat until butter melts and begins to foam (about 1 minute). Add the diced onion, bell pepper, and celery. Cook, stirring occasionally, until vegetables are soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Make a roux

Sprinkle the all-purpose flour over the softened vegetables and stir continuously for 1–1.5 minutes to cook the flour and remove the raw taste. The mixture should become a little pasty but not darken significantly.

Deglaze

Slowly pour in the chicken stock while whisking or stirring vigorously to break up any lumps of flour. Scrape the bottom of the pan to release any flavor bits. Bring the mixture to a gentle simmer for 1–2 minutes to thicken slightly.

Add cream and seasonings

Lower the heat to medium-low and stir in the heavy cream. Add Cajun seasoning, smoked paprika, Dijon mustard, Worcestershire sauce, and hot sauce (if using). Stir to combine and simmer gently for 3–4 minutes, stirring occasionally, until the sauce thickens to a silky consistency that coats the back of a spoon.

Adjust seasoning and finish

Taste the sauce and add the lemon juice, salt, and black pepper. Adjust Cajun seasoning or hot sauce to preference for more heat or smokiness. If the sauce becomes too thick, whisk in up to 2 tablespoons of additional stock or cream to reach desired consistency.

Finish with herbs

Remove the pan from heat and stir in the chopped parsley and sliced green onions. Let the sauce rest for 1–2 minutes to meld flavors before serving.

Serve and store

Serve warm over pasta, grilled chicken, shrimp, or vegetables. To store, cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of cream or stock to loosen if needed.