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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Beurre Cajun

5 from 1 vote

Recipe by Flip Flop Foodies Course: Roux’s Sauces Stocks & MarinadesCuisine: CajunDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 8 oz 8 unsalted butter, chipped

• 1/4 cup 1/4 crawfish tails with fat

• 1/2 cup 1/2 dry white wine

• 1 tbsp 1 lemon juice

• 1 clove 1 garlic, minced

• 1 tbsp 1 green onions, sliced

• 1/4 cup 1/4 andouille sausage, sliced

• 1 dash 1 Louisiana Hot Sauce

• salt and cayenne pepper, to taste

Directions

• In a sauté pan, combine crawfish tails, wine, lemon juice, garlic, green onions, andouille and hot sauce over medium-high heat. Sauté 3 – 5 minutes or until liquid is reduced to half volume.
• Swirling pan constantly, add a few chips of butter at a time until all is used. Do not stir with a metal spoon or wire whisk as hot spots will develop and butter will separate. Remove from heat and season with salt and cayenne pepper.

Notes

• This sauce is excellent when served over pan-sautéed or charbroiled fish