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    Home » Dressings, Sauces, & Marinades

    Published: Dec 22, 2020 · Modified: Oct 16, 2021 by Pam

    Cajun Cream Sauce Recipe

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    pin for creamy cajun sauce

    Creamy Cajun Sauce is full of flavor and easy to make. It’s the perfect topping for fish, shrimp or chicken that has been pan fried, blackened, baked or broiled. Starting with the pan drippings left behind gives it a zesty foundation.

    two fish filets with cajun cream sauce

    Cajun Cream Sauce adds a little decadence and a lot of flavor. Put it over blackened or Cajun seasoned and pan fried fish, shrimp or chicken and you double the punch of flavor. Add it to a more subtly seasoned protein and it soars to new heights of excellence.

    This easy to make sauce recipe was originally developed for serving over fish, but has since been discovered to be equally perfect for shrimp or chicken too.

    What kind of protein is best to serve with this sauce?

    Any type of firm, white-fleshed fish will be awesome topped with this tasty sauce. Our personal favorites are snapper, grouper and flounder – not just for flavor, but because they’re easy to handle when cooking.

    Catfish would be so good too, and it’s an often misunderstood fish, thought of in many areas only when it’s fried. We wrote a whole post that includes a recipe for Catfish with Lemon Thyme Sauce – a mild, sort of sophisticated twist on sauce for fish.

    If you love seafood with savory sauces you’ll also want to try Grilled Fish Tacos with Baja Sauce. They’re family favorites around here!

    The foundation for creamy Cajun sauce

    cajun cream sauce being poured over fish

    This sauce is very similar to the one we made for our Pork Chops. In that case we called it a Cajun Pan Sauce. It really just means that you’ve made your sauce in the same pan the protein was cooked in.

    The little bits of flavor left behind are what flavors the sauce. If baking or broiling the fish, shrimp or chicken you’ll want to keep it warm and use the drippings from your baking pan.

    Another, more down-home name is gravy. Here in the south gravy is the name you’ll hear most often for sauces with their roots in pan drippings. If you ever wanted to know how to make a Basic Gravy we’ve got you covered on that too.

    If you don’t have time to make protein, or you just want a good cajun sauce to go with pasta, our Creole Cream Sauce is the way to go.

    2 fish filets topped with cajun cream sauce

    The basic steps for making Cajun cream sauce:

    1. Start with firm, white fish, shrimp or chicken breast seasoned however you like. Our preferred method for cooking is with a light sprinkle of Cajun seasoning and then pan fried in skillet that is not non-stick. We use a little oil with a high smoke point like pecan or canola oil. (more on that here)
    2. When the protein is done remove it and keep warm.
    3. If you’ve baked or broiled you’ll scrape the baking pan and add it to a skillet with some white wine. If you pan fried, deglaze the pan with the white wine scraping up the bits from the bottom.
    4. Slowly stir in the cream which has had seasoned flour whisked into it. Whisk or stir constantly until the sauce is thickened.
    5. Finish the Cajun sauce up with a squeeze of fresh lemon.

    Love all things Cajun like we do? This Best Jambalaya Recipe is so good because the guesswork for getting the rice done just right is gone! Perfect Jambalaya every time.

    And Cajun Baked Chicken uses bone-in chicken and will be on your table with minimal effort!

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    Cajun Cream Sauce Recipe

    Pam
    Cajun Cream Sauce is full of flavor and easy to make. Starting with pan drippings gives it a zesty foundation.
    4.65 from 53 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 8 mins
    Servings 4 people
    Calories 79 kcal

    Ingredients
      

    • 1-2 teaspoons pan drippings from cooking fish, shrimp or chicken
    • ⅓ cup dry white wine
    • ⅔ cup half and half
    • 1 Tablespoon all purpose flour
    • 1 teaspoon Cajun or Creole Seasoning
    • ½ teaspoon dried oregano
    • ¼ teaspoon smoked paprika
    • 2-3 teaspoons lemon juice ½ lemon, juiced

    Instructions
     

    • 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 ½ and ½, 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.

    Notes

    • Deglaze means to pour liquid into a pan where something has been cooked and stir, usually over medium low heat scraping the bottom of the pan to incorporate the bits of flavor into the mixture. 
    • Salt can be added if needed, but most Cajun and Creole seasonings will have enough salt.
    • Blackened fish, shrimp or chicken is excellent with the Creamy Cajun Sauce, but it will produce strong, salty pan drippings, so seasoning and salt may need adjusting.
    • If pan frying use a skillet that is not non-stick so you’ll get the bits of flavor left behind for making sauce.
    • If fish, shrimp or chicken is pan fried, use that skillet to make the sauce. If baked or broiled scrape pan drippings from the baking pan and add to the skillet where the sauce will be made. 

    Nutrition

    Calories: 79kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 18mgPotassium: 89mgFiber: 1gSugar: 1gVitamin A: 455IUVitamin C: 1mgCalcium: 50mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Categories: Cajun & Creole Tags: sauce

    Reader Interactions

    Comments

    1. Claudia Lamascolo says

      December 22, 2020 at 1:09 pm

      5 stars
      I absolutely love this sauce for fish, we are huge cajun fans and usually put it on even our crab legs when boiling this sauce is fabulous for our freshly caught Mahi thanks

      Reply
      • Pam says

        December 22, 2020 at 1:17 pm

        Thanks, Claudia! We love all things Cajun too!

        Reply
    2. Toni says

      December 22, 2020 at 1:15 pm

      5 stars
      This was so good!! Everyone at my house loved this!

      Reply
      • Pam says

        December 22, 2020 at 1:18 pm

        Thanks, Toni!

        Reply
    3. Tawnie says

      December 22, 2020 at 1:18 pm

      5 stars
      Made this for halibut and it was so delicious !! Keeper recipe, thank you!

      Reply
      • Pam says

        December 23, 2020 at 10:09 am

        Thank you, Tawnie!

        Reply
    4. Chenée Lewis says

      December 22, 2020 at 1:49 pm

      5 stars
      I’m absolutely making this soon for salmon! Looks so good!

      Reply
      • Pam says

        December 23, 2020 at 10:09 am

        Ahh… we hadn’t thought of using it on salmon. Good idea!

        Reply
    5. Nathan says

      December 22, 2020 at 1:52 pm

      5 stars
      This sauce looks incredible!! I love that it’s so versatile, I can see this improving so many different dishes in my future!

      Reply
      • Pam says

        December 23, 2020 at 10:09 am

        Thanks, Nathan!

        Reply
    6. Jacque H says

      February 17, 2021 at 11:19 am

      5 stars
      I can’t wait to whip this together! I love all things cajun and seafood! I bet this will pair perfectly with our salmon tomorrow night.

      Reply
    7. Kathryn Donangelo says

      February 17, 2021 at 11:40 am

      5 stars
      This cajun cream sauce would be so perfect with any fish! I’m going to make this tonight for dinner with salmon!

      Reply
      • Pam says

        February 17, 2021 at 1:37 pm

        Yes! You’re going to love it!

        Reply
    8. Angela says

      February 17, 2021 at 11:58 am

      5 stars
      This sauce was amazing and so easy. Can’t wait to try it on something else.

      Reply
      • Pam says

        February 17, 2021 at 1:38 pm

        Yay! Thanks for letting us know.

        Reply
    9. Courtney says

      February 17, 2021 at 12:04 pm

      5 stars
      My family of cajun fans absolutely loved this sauce. We served it over salmon – just perfect!

      Reply
      • Pam says

        February 17, 2021 at 1:38 pm

        Thank you, Courtney!

        Reply
    10. Maria says

      February 17, 2021 at 12:05 pm

      5 stars
      I always find cream-based sauces perfect for fish. Can’t wait to give this recipe a try!

      Reply
      • Pam says

        February 17, 2021 at 1:38 pm

        You’ll love it!

        Reply
    11. Maxine Skwara says

      March 30, 2021 at 9:59 pm

      Ohhh wooowwiieeee

      Reply
    12. Roxanne says

      July 22, 2021 at 1:50 pm

      5 stars
      This fish sauce is AMAZING. I used Hood dairy free half & half due to lactose intolerance. DELICiOUS!!!!!
      Thanks!

      Reply
      • Pam says

        July 22, 2021 at 3:54 pm

        Yay! Thanks for taking the time to let us know, Roxanne.

        Reply
    13. Shashi says

      August 13, 2021 at 11:58 am

      5 stars
      Such a creamy and delicious sauce! Im thinking it would be delicious with a wide variety of seafood and even veggies!

      Reply
      • Pam says

        August 13, 2021 at 3:35 pm

        It certainly would. Thanks, Shashi!

        Reply
    14. Denay DeGuzman says

      August 13, 2021 at 12:06 pm

      5 stars
      Oh my gosh. My taste buds are still tingling with delight! This cajun sauce is savory and delicious!

      Reply
      • Pam says

        August 13, 2021 at 3:35 pm

        Awww… thanks so much, Denay!

        Reply
    15. Tavo says

      August 13, 2021 at 12:37 pm

      5 stars
      What a delicious treat! The cream on top was truly different!

      Reply
    16. Alejandra says

      August 13, 2021 at 12:59 pm

      5 stars
      This looks delicious, healthy and quick to make— my ideal dinner recipe! Plus cajun anything is always so tasty!

      Reply
    17. Dannii says

      August 13, 2021 at 1:18 pm

      5 stars
      I love anything with cajun flavours, so this sauce looks amazing. A great way to liven up fish too.

      Reply
    18. Wendy says

      August 15, 2021 at 7:33 pm

      5 stars
      I made and served the Cajun Cream Sauce over baked rockfish. The sauce is delicious and flavorful. I will be making this sauce again.

      Reply
      • Pam says

        August 16, 2021 at 8:12 am

        Thanks so much for letting us know and taking the time to rate the recipe, Wendy

        Reply
    19. CHarisse says

      February 03, 2022 at 5:33 pm

      Is it possible to substitute the wine in this? If so what can I use?

      Reply
      • Pam says

        February 05, 2022 at 3:55 pm

        Chicken broth or stock should work just fine.

        Reply
    20. John Ireland says

      February 17, 2022 at 5:34 pm

      5 stars
      I used this on blackened halibut, and it was AMAZING! Making this again tonight, it was just a perfect addition to the blackened fish.

      Reply
      • Pam says

        February 17, 2022 at 6:16 pm

        So happy you loved it John!

        Reply
    21. Sara says

      March 01, 2022 at 11:26 am

      Am I able to cook the sauce a day or two in advance or is it best to only make it before I am about to use it?

      Reply
      • Pam says

        March 02, 2022 at 11:56 am

        Hi Sara, It would be fine to cook it a day or two ahead and then refrigerate until you’re ready to heat it up.

        Reply
        • Sara says

          March 03, 2022 at 12:17 pm

          Great. Thanks so much!

          Reply
    22. Amanda says

      March 08, 2022 at 12:04 pm

      Hello, can the half and half be substituted with heavy whipping cream?

      Reply
      • Pam says

        March 09, 2022 at 10:28 am

        Hi Amanda, I think it may be too thick with heavy whipping cream. If I were you I would use a bit of water or lighter milk, like skim or 2% along with it.

        Reply

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