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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Melt the butter in a large saucepan over medium heat.

Step 2

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.

Step 3

Add the diced onion, celery, and garlic to the saucepan. Cook for 5 minutes, stirring frequently, until the vegetables are softened.

Step 4

Slowly pour in the white wine, deglazing the pan and scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.

Step 5

Add the chicken broth and heavy cream to the mixture, whisking to combine thoroughly.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasoning if necessary. Add a splash of fresh lemon juice for brightness, if desired.

Step 9

Serve the sauce hot over grilled fish, chicken, or pasta. Garnish with freshly chopped parsley for a vibrant finish.

Nutrition Facts

Serving size	(1384.2g)

Amount per serving	% Daily Value*
Calories	1887.9

Total Fat 132.8g	0%
Saturated Fat 77.0g	0%
Polyunsaturated Fat g
Cholesterol 927.0mg	0%
Sodium 2181.5mg	0%
Total Carbohydrate 39.5g	0%
Dietary Fiber 6.1g	0%
Total Sugars 10.7g
Protein 101.8g	0%

Vitamin D 405.6IU	0%
Calcium 365.9mg	0%
Iron 5.5mg	0%
Potassium 1888.4mg	0%

*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.

Source of Calories

Fat: 67.9%

Protein: 23.1%

Carbs: 9.0%