Ingredients:
- 4 Tablespoons Unsalted Butter
- 1/2 cup Yellow Onion, finely diced
- 1 medium stalk Celery, finely diced
- 1/2 cup Green Bell Pepper, finely diced
- 2 cloves Garlic, minced
- 2 Tablespoons Cajun Seasoning
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional)
- 1/2 cup low sodium Chicken Stock
- 2 cups Heavy Cream
- 1 cup freshly Grated Parmesan Cheese (packed)
- 1 Tablespoon Fresh Parsley, chopped
- Kosher Salt and Freshly Ground Black Pepper, to taste
Instructions:
- Melt the butter over medium heat in the heavy-bottomed saucepan. Add the diced onion, celery, and bell pepper (the Holy Trinity). Cook for 5–7 minutes, stirring occasionally, until the vegetables are very soft and translucent, but not browned.
- Stir in the minced garlic and cook for 1 minute until fragrant. Do not burn the garlic.
- Add the Cajun seasoning, smoked paprika, and cayenne pepper (if using). Stir well, coating the vegetables. Cook for 1 minute, letting the heat 'bloom' the spices to release their oils and intensify the flavour.
- Pour in the chicken stock, scraping up any browned bits (fond) from the bottom of the pan. Bring to a low simmer.
- Pour in the heavy cream. Bring the mixture just to a gentle simmer (small bubbles around the edge). Immediately reduce the heat to low. Simmer gently, uncovered, for 10–12 minutes, allowing the sauce to reduce and slightly thicken. Stir every few minutes.
- Once the sauce coats the back of a spoon, turn off the heat entirely and let the sauce sit for 2 minutes. This drop in temperature is crucial for the next step.
- Gradually whisk in the freshly grated Parmesan cheese, a quarter cup at a time, until fully melted and smooth. The residual heat will melt the cheese without causing the sauce to split. Do not reapply heat.
- Taste the sauce. Add salt and black pepper as needed. (Remember, Parmesan and Cajun seasoning are already salty.)
- Stir in the fresh parsley just before serving over pasta, chicken, or seafood.