JesseEatzA bold, zesty Cajun cream sauce that delivers high protein and restaurant-level flavor without the heavy cream. Perfect for topping blackened shrimp, grilled chicken, or dirty rice bowls.
Heat olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned.
Don't let the garlic brown or it will turn bitter in the cream sauce.
Pour in the chicken broth and whisk in the Cajun seasoning. Bring to a gentle simmer for 3-4 minutes to allow the flavors to meld.
If you like it spicier, add an extra pinch of cayenne or black pepper here.
Remove the saucepan from the heat entirely. Allow it to sit for 1 minute so it isn't boiling.
This prevents the yogurt from curdling when added to the hot liquid.
Whisk in the Greek yogurt until completely smooth and creamy. If the sauce is too thick, add a tablespoon of water or broth at a time until desired consistency is reached.
Use a whisk for the smoothest texture.
Taste and adjust seasoning if necessary. Serve immediately over your choice of protein and garnish with fresh parsley.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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