Beurre Cajun sauce is similar to your traditional Beurre Blanc sauce, except it has a great Cajun twist! I first discovered this sauce in John Folse’s “The Encyclopedia of Cajun and Creole Cuisine and we’ve made it several times and just love it! If you haven’t snatched up a copy of this amazing cookbook, you’re missing out! It’s one of my go-to books for all things Cajun!
In this sauce, you add fresh crawfish tails and andouille sausage for that extra Cajun kick. This sauce is excellent when served over pan-sautéed or charbroiled fish, like red snapper, mahi-mahi, flounder or trout. But you could also serve it over pasta or rice as a side dish to whatever protein you’re serving. Another idea is to have it as an appetizer over fried green tomatoes or as a sauce over a stuffed bell pepper. The options are truly endless.
What would be your favorite ways to use this sauce? Please share in the comments below. I would love to see your creative uses for this amazing Cajun sauce! C’est ce bon!
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