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Cajun Sauce Recipe

Cajun cuisine is one of America’s most popular regional cuisines.

The name “Cajun” refers to Acadian French settlers who migrated from France to Louisiana in 1763 after being expelled by Britain due to their refusal to take up arms against the British during the American Revolutionary War.

While they settled on both sides of the Mississippi River Delta, the majority chose to stay along the Gulf Coast, eventually settling into what would become known as Cajun country.

In fact, it was these people who gave us the word “Acadian.”

The Cajuns didn’t abandon their traditions when they moved inland, however.

They continued to prepare traditional foods such as gumbo, chicken-fried steak, boudin sausage, and crawfish boils, but also added some new flavors.

This includes Creole, which incorporates elements of West African and Spanish cultures.

Today, you’ll find Cajun recipes throughout the United States, with New Orleans serving as the epicenter of this particular style of cooking.

If you’re looking to add more spice to your life, check out our list of 10 essential Cajun seasonings and sauces.

Cajun sauce recipe

What Ingredients Are Needed To Make A Cajun Sauce Recipe?

The key ingredient in any good Cajun sauce recipe is hot pepper.

You need a lot — at least 4 tablespoons per quart (or 1 tablespoon per cup) of water.

Depending on how much heat you want, you may opt to omit or reduce the amount of other ingredients like garlic powder or onion powder.

Some cooks prefer to leave them all in because they think it gives off a better flavor profile.

However, if you don’t have an abundance of red chiles, you might consider subbing in milder peppers like jalapeños instead.

You also need salt, sugar, black pepper, and Worcestershire sauce.

These items aren’t used in large quantities, so feel free to experiment with different amounts until you get the right balance between sweet and savory.

If you’d rather not buy an entire bottle of Worcestershire sauce, you can always substitute soy sauce or Tabasco sauce instead.

Just be sure to rinse out the jar before using it.

A few other things you might want to keep around include flour, cornstarch, oil, buttermilk, rice vinegar, and ketchup.

A little bit of each helps bring everything together.

How Can I Adjust The Heat Of The Cajun Sauce Recipe?

When making a Cajun sauce recipe, it’s important to note that it tends to range from medium to very hot.

As mentioned above, many chefs believe that leaving the garlic powder in adds a deeper flavor to the final product.

If you’re worried about burning yourself while eating, start with half the recommended quantity of red pepper flakes and work your way up from there.

To reduce the heat further, you could try substituting chopped green bell peppers for the red ones.

Some folks prefer to cut back on the number of peppers altogether and let the garlic do its thing.

Others even go so far as to completely remove the garlic powder and just rely on the natural sweetness of the onions and peppers.

Experimentation is fun!

Cajun sauce recipe

What Type Of Cajun Sauce Is Best For A Specific Dish?

There are two basic types of Cajun sauces: Creole and Cajun.

Both are made primarily from fresh ingredients, though they differ slightly in terms of their proportions.

Creole sauces are often thicker than those produced from scratch, since they usually contain roux, which is a mixture of butter and flour cooked until browned.

Creole sauce is typically served over seafood, poultry, and vegetables.

Creole sauce doesn’t require any additional ingredients beyond the primary ingredients listed above.

On the flip side, Cajun sauce requires a handful of extras.

For instance, it needs to have enough liquid to cover the meat or vegetable pieces you plan to serve it over.

Another factor to consider is the size of the pot you intend to use.

If you’ve got a small skillet, then you probably won’t need a whole quart of water.

Instead, you might only need 8 ounces of boiling water.

Similarly, you may want to increase the amount of Worcestershire sauce, since it will help ensure that your sauce has enough acidity.

Cajun sauce recipe
Spicy Homemade BAked Cajun Catfish with French Fries

How Long Should I Cook The Cajun Sauce Recipe?

As with any recipe, cooking time varies depending on how thick the sauce is and how big the chunks of meat or veggies are.

When preparing a larger batch, you may want to double the amount of ingredients listed below.

For example, if you’re making 3 cups of sauce for 1 pound of shrimp, you’ll likely end up needing 6 cloves of minced garlic, 2 cups of diced onions, 12 ounces of diced tomatoes, and 4 tablespoons of red pepper flakes.

You may decide to skip the black pepper, since it isn’t really necessary.

Another option is to simply halve the cooking time.

You can easily determine whether your sauce is done by tasting it.

Start with a teaspoon and see if you can taste any lingering sourness.

Once it tastes smooth, it’s ready.

If it still feels too raw, cook it another minute or two.

What Type Of Pan Should I Use For A Cajun Sauce Recipe?

While most home cooks opt for cast iron pans when making a Creole sauce, stainless steel pots tend to work well for Cajun sauce.

Stainless steel heats faster and evenly, creating a flavorful result without the risk of sticking.

Also, its nonstick coating makes clean-up easier.

In addition to the materials you choose, it’s important to pay attention to temperature control.

Since a Cajun sauce contains lots of heat, you should set your stovetop burner to high.

Use a wooden spoon to stir frequently, especially towards the beginning.

After 15 minutes or so, lower the heat down to medium low and continue stirring every couple of minutes until the sauce reaches the desired consistency.

Is There A Way To Make A Vegan Cajun Sauce Recipe?

Yes, it turns out that you can create tasty, healthy versions of Cajun sauces without relying on animal products.

Here’s how it works: You replace the eggs with flaxseed meal, and the milk with almond milk.

Then, you add plenty of garlic, ginger, and turmeric to boost the flavor.

Finally, you mix in some nutritional yeast, miso paste, lemon juice, apple cider vinegar, olive oil, and sea salt.

All of these ingredients provide ample amounts of protein, calcium, vitamin B12, zinc, magnesium, selenium, and potassium.

Vegan Cajun sauces are great substitutes for regular old Cajun sauces, but they are not intended to fill the same role.

If you’re looking to add more flavor to a dish, you should definitely stick with the original version.

What herbs and spices should I use for a Cajun sauce recipe?

If you love the smell of freshly grilled meats, then you’ll know exactly how important it is to use fresh herbs and spices.

Freshly ground spices impart a stronger flavor than dried ones.

Garlic loses potency after several years of storage, and cinnamon can lose its distinctive aroma once exposed to air.

By contrast, thyme and oregano retain their pungent qualities regardless of age.

To prevent your spices from going stale, store them away from sunlight and moisture.

Keep them in tightly sealed containers and rotate them regularly.

Cajun sauce recipe

Cajun Sauce

This is my version of cajun sauce; it is very flavorful and delicious, and it is ideal for all types of seafood.
Prep Time: 5 minutes
Refrigate time: 1 hour
Course: Sauce
Cuisine: American
Keyword: Cajun Sauce
Servings: 1 cup
Calories: 2344kcal


  • 1 ½ cups mayonnaise
  • 1 Tablespoon cajun seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 Tablespoon tomato paste
  • 5 dashes hot sauce more to taste


  • Mix all of the ingredients together in a small bowl.
  • Refrigerate for at least one hour for the flavors to meld.
  • Taste and adjust heat as desired with more hot sauce.



Calories: 2344kcal | Carbohydrates: 14g | Protein: 6g | Fat: 253g | Saturated Fat: 40g | Polyunsaturated Fat: 151g | Monounsaturated Fat: 57g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 2402mg | Potassium: 513mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4903IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg
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