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Home » Cajun & Creole

Published: Dec 22, 2020 · Modified: Oct 1, 2024 by Pam

Cajun Cream Sauce Recipe

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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.

Jump to:
  • What kind of protein is best to serve with this sauce?
  • The foundation for creamy Cajun sauce
  • The basic steps for making Cajun cream sauce:
  • 📖 Recipe
  • Love Creole/Cajun recipes? So do we.

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. Saffron Cream Sauce is a good option here too.

To keep your meal Cajun themed make Fried Turkey Breast and serve this sauce alongside it.

If you love seafood with savory sauces you'll also want to try Grilled Fish Tacos with Baja Sauce. If you're looking for some new sauces to try, check out our 10 Best Sauces for Fish. 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.

Our favorite tool for getting that fresh lemon juice?

banner about citrus juicer.

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!

📖 Recipe

cajun cream sauce over fish.

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.
4.55 from 80 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 8 minutes 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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Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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!

  7. 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
  8. Scott Koliander says

    June 04, 2023 at 8:31 pm

    4 stars
    This was great - absolutely loved it. For four people (as it says it serves) you’ll want to double the sauce recipe. Great recipe overall!! We cooked shrimp and steak on the side in a separate pan and deglazed for the sauce with chicken (which was two batches in a Dutch oven). Thank you for posting it.

    Reply
    • Pam says

      June 05, 2023 at 10:08 am

      Thanks so much for letting us know Scott!

      Reply
  9. DIana says

    August 14, 2023 at 4:14 pm

    I thought it was Delicious! But with the spice, oregano and lemon, my 7 yr old “chef” said he tasted pepperoni. Now I can’t un-taste that. Still delicious!

    Reply
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4.55 from 80 votes (61 ratings without comment)

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