Spicy Cajun Cream Sauce Food

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.

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.

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.

CREAMY CAJUN SHRIMP OVER SPICY CHEESY BISCUITS

Steps:

• Make the biscuits -- as they cook you can keep busy making the sauce. First step, I like to microwave my sweet potato. Use a large sweet potato for this, skin on, nothing fancy, just poke 1-2 times with a fork and pop in the micro, make this easy. Just cook 4-5 minutes until nice and soft. Remove and let cool enough to handle. Then just scoop out the inside. You will need one cup of the potato.
• Mix the potato with the bisquick mix, milk, cheese, grated onion, seasoning and butter. On a cookie sheet drop 2 tablespoons of the dough down on the pan and press down slightly and then bake in a 425 degree oven on the middle rack until golden brown. About 12-15 minutes. Remove and set to the side covered while the sauce is cooking.
• The beginning of the sauce -- In a medium saucepan add the bacon and cook until brown and crispy. Remove to a plate lined with a paper towel to drain. Just let it cool.
• Sauce stage 2 -- I like to remove the bacon drippings and just keep some. You will only need a teaspoon to cook the shrimp and another for the vegetables. So on medium heat - add a teaspoon of the bacon drippings to the pan and saute the the shrimp until they JUST start to turn pink and start to curl, 2-3 minutes. They don't take long and don't over cook. Remove to a small bowl and cover. Once you put them back in the sauce they will continue cooking.
• Sauce stage 3 -- now the bacon and shrimp are done so lets start the vegetables. Add another teaspoon of the bacon drippings to the pan and bring to medium heat. Add the garlic and onion and cook until nice and translucent and tender, just a couple of minutes is all you need. Now, add the butter and let it melt. Add the flour and cook until combined, just a minute. Add the milk and cream and bring to medium heat until the sauce begins to thicken. Add the seasonings (hot sauce optional, I like it), fresh parsley, scallions and then add the bacon and shrimp back inches Just cook a minute until heated through.
• Slice the biscuits and top with the creamy shrimp mixture and top with a little parsley and sprinkle of paprika. True comfort food!