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Cajun Sauce

Life At The Table Cajun Sauce | Cajun sauce over crepes filled with scrambled eggs on a white plate with a red napkin lying beside the plate on a wooden tabletop.
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Ladle this sauce over anything and get prepared for your tastebuds to do the happy dance!

Ingredients

Units Scale
  • 1/4 cup onion, small dice
  • 1/4 cup bell pepper, small dice
  • 1/2 cup baby Bella mushrooms, diced
  • 1 tablespoon garlic, minced
  • 1 cup baby spinach, chopped
  • 2 teaspoons Chef Sandra’s Cajun Seasoning
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • kosher salt to taste
  • Crepes (get that recipe here)

Instructions

  1. Heat a 10-inch skillet over medium heat. Once the skillet is hot, drizzle with enough olive oil to coat the bottom of the skillet.
  2. Add the onions followed by the bell pepper a minute later. Sauté until onions are translucent.
  3. Add the mushrooms. Sauté until mushrooms begin to brown. (Mushrooms absorb liquid so add more olive oil to the skillet if needed.)
  4. Add the garlic. Sauté just until garlic is fragrant.
  5. Reduce the heat and add the Cajun seasoning. Stir and distribute the seasoning evenly.
  6. Add the butter.
  7. Once the butter has melted add the flour. Cook until 2-3 minutes.
  8. Stir in the chicken broth
  9. Simmer on low heat until the sauce begins to thicken.
  10. Add the heavy cream and heat through on low heat.
  11. Add the spinach, thyme, and red pepper flakes.
  12. Taste and adjust seasoning with kosher salt, if needed.

Notes

  • Ladle this sauce over crepes stuffed with scrambled eggs or grilled chicken. Get my crepe recipe here.
  • Serve with red snapper, scallops, or steak.
  • Get prepared for the tastebud happy dance!

Find it online: https://lifeatthetable.com/cajun-sauce/

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