Cajun Alfredo Sauce
Cook Time: 10 minutes
Spiciness Level: 2/7
Ingredients
- 1/2 tsp Smoked Madrona Salt
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp Garlic Powder
- 2 cloves Minced Garlic
- 1 tsp Paprika
- 3/4 tsp Oregano
- 1/2 tsp Red Chili Flakes
- 1/2 tsp Italian Seasoning
- 1/2 tsp Cayenne
- 1/4 tsp Onion Powder
- 1/2 tsp Thyme
- 1/2 tsp Black Pepper
- 1/2 Cup Unsalted Butter
- 1 1/2 Cups Heavy Whipping Cream
- 2 Cups Freshly Grated Parmesan
Directions
- Collect all of the spices for the seasoning. This will take the longest, so be sure to do this first, even if you've got a good feel for your spice rack.
- Combine all dry ingredients into a small bowl to make adding it to the sawce easier. Set aside.
- This is a personal preference, but I slice the butter into smaller pieces. So do that, or don't. Whatever.
- Add butter (sliced OR NOT) and cream into your cooking vessel. A large saucepan or skillet will do.
- Get a slow simmer going on low heat for 2-3 minutes.
- With a whisk, begin adding all non-cheese elements into the liquid. Whisk it in there nicely for easy distribution. Don't feel like you have to be super careful, but don't just dump it in like a monster.
- Begin adding your freshly grated cheese into the sauce, whisking it in nicely.
- The sauce should begin to thicken up with the addition of cheese, but keep going, you've got more cheese.
- Finish whisking in the cheese until everything is melted and a nice consistency, then serve over pasta immediately.
- Bask in the glory of a unique alfredo sauce that all your friends will talk about forever. This is your legacy. Well done.
Many of you have enjoyed our Spicy Diavolo Sauce recipe, so we figured we’d take another stab at a classic pasta sauce, Alfredo. And no, we’re not talking about the butler from Italian Batman, we’re talking that classic Alfredo sauce, but with a bit of a spicy cajun kick.
As mentioned, getting all of the ingredients together takes the longest out of everything. You’ll note in the image below we’ve used San Juan Island Sea Salt – Madrona Smoked Salt. We learned about this salt after taking a trip to San Juan Island in Washington state and oh my, it’s possibly one of the best salts I’ve ever had. Mainly because I didn’t realize there were different types of salts, especially smoked salts.
This vial is the key to spicy enlightenment and is full of habanero powder. Like LeBron James with his pre-game antics, I like to clap my hands together and puff it up in the air to clear my sinuses as well as further season the Cajun Alfredo.
It’s allll starting to come together. Look at that sawce. As things thicken, add more or less heavy whipping cream to get it to the consistency you’d like.
Overall I could slather this sauce on just about anything and don’t worry if it’s not spicy enough for you, it’s likely able to singe eye brows off of some family members. If not, you can always add more pepper powder.
Featured here is the cajun alfredo sauce poured over some chicken, broccoli, and edamame pasta.