Cajun Ponchartrain Sauce
Elevate your meals with this rich and velvety Cajun Ponchartrain Sauce, a decadent blend of bold Southern flavors with a creamy twist. Featuring a perfectly balanced roux base, aromatic sautéed onions, celery, and garlic, and the smoky warmth of paprika and Cajun seasoning, this sauce is a showstopper. Enhanced with a touch of dry white wine, heavy cream, and an optional seafood medley of shrimp and lump crab meat, it offers a luxurious texture and briny depth. Whether ladled over flaky grilled fish, tender chicken, or al dente pasta, this versatile sauce brings a taste of Louisiana straight to your plate. Finish with fresh parsley and a hint of lemon juice for a burst of freshness, and watch it become the star of your next meal. Perfect for entertaining or upgrading weeknight dinners, this easy-to-make sauce comes together in just 40 minutes and serves 4.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 0.5 cups dry white wine
- 1 cups low-sodium chicken broth
- 1 cups heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 0.5 teaspoons ground black pepper
- 0.5 pounds shrimp, peeled and deveined (optional)
- 0.5 pounds lump crab meat (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh lemon juice (optional)
Instructions
Melt the butter in a large saucepan over medium heat.
Whisk in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the roux is light golden and has a nutty aroma.
Add the diced onion, celery, and garlic to the saucepan. Cook for 5 minutes, stirring frequently, until the vegetables are softened.
Slowly pour in the white wine, deglazing the pan and scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
Add the chicken broth and heavy cream to the mixture, whisking to combine thoroughly.
Stir in the smoked paprika, Cajun seasoning, and ground black pepper. Let the sauce cook over medium-low heat for 10-12 minutes, stirring occasionally, until it thickens to your desired consistency.
If using shrimp and lump crab meat, gently fold them into the sauce. Simmer for 4-5 minutes until the shrimp is cooked through and the crab meat is warmed.
Taste and adjust seasoning if necessary. Add a splash of fresh lemon juice for brightness, if desired.
Serve the sauce hot over grilled fish, chicken, or pasta. Garnish with freshly chopped parsley for a vibrant finish.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 424 mg | 18% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
