CAJUN CREAM SAUCE RECIPE
Cajun Cream Sauce is full of flavor and easy to make. Starting with pan drippings gives it a zesty foundation.
Provided by Pam
Number Of Ingredients 8
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.
Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 18 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRAWFISH CREAM SAUCE
This crawfish cream sauce is a wonderful topping to many dishes that grace your dinner table.
Provided by Christy Irene
Categories Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- Heat pan to medium heat and melt butter
- Add garlic, onion, and bell peppers. Saute until onions are translucent. This should be about 4-5 minutes.
- Pour the half and half in to the pan. Stir and allow to cook until the cream mixture thickens.
- Once the half and half thickens, add the lemon juice, crawfish tails, and stir until everything is combined.
- Cook for an additional 2 minutes and then remove from heat.
- Serve and enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 116 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CAJUN PONCHARTRAIN SAUCE
My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer Snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.
Provided by Mitra Made This
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
- In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 4.1 g, Cholesterol 138.2 mg, Fat 34.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 21.5 g, Sodium 214.3 mg, Sugar 1.6 g
CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE
This is a wonderful recipe that I came across on another recipe site. I've modified it slightly to fit my tastes. This sauce is great served over pasta or dirty rice. This recipe is one I typically make for dinner parties or potlucks so it serves a crowd, but it can easily be cut down to a family appropriate amount.
Provided by Melissa_8201
Categories Cajun
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat large skillet to med-high heat.
- Add butter, melt.
- Add onion, green pepper, celery, garlic and basil.
- Saute until onions are transparent but not browned.
- Add sausage and saute until browned.
- Add tomatoes and cook 5 minutes or until soft.
- Add beer and water and boil until reduced by 1/3 to 1/2.
- Add heavy cream, salt and Cajun seasonings.
- Stir in shrimp and cook until pink; about 3-5 minutes.
- Allow sauce to thicken.
- If sauce is too thin you can add about a tsp.
- flour or cornstarch dissolved in 1/4 cup water to the sauce.
- Make sure to stir frequently while sauce is thickening to prevent lumping.
- This can be served over your favorite rice or pasta.
CRAWFISH CREAM SAUCE
Make and share this Crawfish Cream Sauce recipe from Food.com.
Provided by spyranch
Categories Sauces
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 mintues. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 mintues. Add butter, salt, pepper to taste. Fold in green onions and serve over already cooked fillets.
Nutrition Facts : Calories 186.6, Fat 17.1, SaturatedFat 10, Cholesterol 97.3, Sodium 84.2, Carbohydrate 2.1, Fiber 0.1, Sugar 0.3, Protein 6.6
ALFREDO CRAWFISH WITH PENNE PASTA
This recipe uses an authentic, homemade alfredo cream sauce as a base, so if staying light is the goal...this won't fit your flight-plan. It uses real butter and heavy cream and other ingredients to make a dish of goodness you've only had in top restaurants. The good news is, it's quick and easy enough for a novice to make with good results. (Unless you cook on HIGH and burn the butter like one of the reviewers did... :-)) Enjoy!
Provided by Kobe Roux
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- melt butter in a large skillet over medium heat. Once butter stops foaming, add the garlic and cook about 2 minutes. It's important to note, I said medium heat. I didn't say high or medium high. Butter is something you'll need to watch or you will ruin this dish before it begins. Add the thyme, cayenne pepper, black pepper and Cajun seasoning.
- Add the flour and cook another 3 minutes until flour is incorporated and begins to make a light roux. Yes -- 1/2 LB of butter and 1 Tablespoon of all purpose flour CAN make a roux. It's basically a thickened butter. Roll with it --.
- Add heavy cream and bring to low simmer. Add the Parmesan and Velveeta cheese and stir until creamy. *Sure you can use other cheeses and I'm sure the results will be amazing. Make sure it is a good melting cheese or blend of cheeses. I used Velveeta here because I wanted it to be easy.
- Once the sauce is cooked to your desired thickness, add the chopped green onion and crawfish (thawed and patted dry) to the sauce.
- Serve over al dente penne pasta and garnish with fresh parsley.
Nutrition Facts : Calories 682.8, Fat 41.8, SaturatedFat 24.8, Cholesterol 240.7, Sodium 606.1, Carbohydrate 49, Fiber 6.6, Sugar 0.5, Protein 29.8
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