What can I use instead of Cajun seasoning?

Make your own Cajun spice blend! Most Cajun seasoning is some combination of: paprika, garlic powder, onion powder, black or white pepper, celery salt, red pepper flakes, cayenne, and dried herbs like oregano, parsley, thyme, and basil. The best part of making your own blend is adjusting it to your personal preferences. Use less cayenne and red pepper to make it less spicy.

What's the difference between Cajun and Creole?

Cajun and Creole are both ethnic groups, each with their own history and customs. Both groups have French ancestry and each has strong effects on the culture and cuisine of New Orleans and the surrounding areas of Louisiana. One distinction between the two cuisines is that Creole dishes usually rely heavily on tomato products, while Cajun food tends not to include tomatoes. Creole and Cajun seasoning blends will be very similar and can be used interchangeably.

A roux is roughly equal parts flour + fat (usually butter). This creates a sort of paste and is used as a thickening agent in many soups and sauces.

Easy Cajun Cream Sauce for Shrimp & Grits

Name: Easy Cajun Cream Sauce for Shrimp and Grits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 2 teaspoons vegetable oil (or other neutral oil); 4 oz. Andouille sausage, diced small; 3 tablespoons butter; 1 small yellow onion, minced (~ 4 ounces); ½ green bell pepper, minced (~ 2 ounces); 1-2 stalks celery, minced (~ 2 ounces); 1 tablespoon Cajun seasoning; 1 teaspoon paprika; 2 teaspoons garlic, minced; 3 tablespoons flour; 1 ½ cups chicken or vegetable stock; 1 cup heavy cream; 1 tablespoon hot sauce (or to taste); 1 ½ teaspoons Worcestershire sauce; 1 cup grits; Chicken stock, heavy cream, and/or butter to prepare grits (refer to package instructions and see tips above); 12 ounces shrimp (any size, frozen or fresh, peeled and deveined); Scallions and/ or parsley (for garnish)

Easy Cajun Cream Sauce for Shrimp and Grits

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★★★★★

5 from 1 reviews

This easy cajun cream sauce is perfect for shrimp and grits and makes for a quick and easy weeknight meal. It's also delicious with pasta!

Author: Kelly @ Butter and Thyme
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 large servings 1x
Category: Quick & Easy Meals
Method: stovetop
Cuisine: Cajun

Ingredients

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Cajun Cream Sauce Ingredients

2 teaspoons vegetable oil (or other neutral oil)
4 oz. Andouille sausage, diced small
3 tablespoons butter
1 small yellow onion, minced (~ 4 ounces)
1/2 green bell pepper, minced (~ 2 ounces)
1-2 stalks celery, minced (~ 2 ounces)
1 tablespoon Cajun seasoning
1 teaspoon paprika
2 teaspoons garlic, minced
3 tablespoons flour
1 1/2 cups chicken or vegetable stock
1 cup heavy cream
1 tablespoon hot sauce (or to taste)
1 1/2 teaspoons Worcestershire sauce

Shrimp & Grits Ingredients

1 cup grits
Chicken stock, heavy cream, and/or butter to prepare grits (refer to package instructions and see tips above)
12 ounces shrimp (any size, frozen or fresh, peeled and deveined)
Scallions and/ or parsley (for garnish)

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Instructions

For the Cajun Sauce

Heat vegetable oil in a large skillet. Cook sausage until crispy over medium heat. Using a slotted spoon, remove from sauce from the pan and set aside.
Return the now-empty pan to the stovetop and set over medium-low heat. Add butter, minced onion, bell pepper, and celery, and sweat until softened. Add Cajun seasoning, paprika, and minced garlic and cook 1 minute longer. Add flour to make a roux. Slowly add stock, and whisk until smooth. Then slowly add the heavy cream, whisk until smooth, and increase the heat to medium. Let simmer until thickened.
Add hot sauce and Worcestershire sauce. Mix about 3 oz. of the sausage back into the sauce, saving the remaining 1 oz. for garnish.

For the Shrimp & Grits

Prepare grits (or pasta) separately, according to package instructions (see more tips on grits above). Cook shrimp until opaque. Serve with cajun cream sauce, garnishing with Andouille sausage, chopped scallions and/or fresh parsley.

Notes

To save yourself some dishes, you can cook the shrimp from frozen right in the pan with the sauce. Add the shrimp the pan and cook in the simmering sauce until shrimp turns pink and opaque.

Keywords: easy cajun cream sauce, cajun sauce for shrimp, cajun cream sauce for pasta

Find it online: https://butterandthyme.com/easy-cajun-cream-sauce-for-shrimp-grits/