Cajun compound butter takes your favorite dishes to the next level with its uniquely bold flavor profile. Crafted from simple ingredients, this butter packs a punch of zesty, smoky goodness, transforming everything from grilled meats to roasted veggies into irresistible bites.
Recipe Highlights
Simple Ingredients: You only need a stick of butter and a few simple seasonings to make this delicious homemade Cajun butter. For a seasoning with similar ingredients, try this homemade BBQ seasoning.
Versatile: Perfect for meats, seafood, vegetables, or even fluffy sourdough bread.
Enhances Flavors: This Cajun butter recipe has so much flavor! Its zesty, smoky blend amplifies whatever you put it on!
Ingredient Notes
- Unsalted Butter: I prefer using unsalted butter in this recipe so I can control the saltiness through the added salt and Worcestershire sauce. Make sure you soften the butter at room temperature to make it easy to work with.
- Seasonings: The seasonings used are similar to what you would find in a Cajun seasoning or Creole seasoning. You can adjust the seasonings and spiciness to your liking! Smoked paprika is a great ingredient for adding maximum flavor. I love to use it for venison sloppy joes and homemade BBQ seasoning.
See recipe card for quantities.
Equipment
Recommended
Parchment Paper
You can use plastic wrap to wrap compound butter, but I prefer parchment.
How to Make Cajun Butter
This butter is a super simple way to add a ton of flavor to your dishes. Read below for a few simple steps!
- Step 1: Spread softened butter on the bottom of a medium bowl.
- Step 2: Add the remaining ingredients to the bowl. (shallots, chopped thyme, brown sugar, Worcestershire sauce, smoked paprika, kosher salt, lemon zest, garlic powder, and cayenne pepper)
- Step 3: Using a spoon or silicone spatula, fold butter over ingredients until all ingredients are uniformly combined.
- Step 4: Lay out a piece of parchment paper or plastic wrap, about 12" long. Spread the butter mixture into a rough rectangle, about 8" long and 5" wide.
- Step 5: Starting on the long end closest to you, roll the parchment paper so that the butter starts to fold over itself.
- Step 6: Keep rolling until the butter is formed into a log.
- Step 7: Roll until the parchment paper completely covers the log. Squeeze tightly to compact the butter.
- Step 8: Twist the ends of the parchment paper tightly. Refrigerate until firm, about 2-3 hours.
- Step 9: Once firm, unwrap and place on a cutting board.
- Step 10: Slice into 10 slices (more or less, depending on how much you want per serving). Run your knife under hot water before slicing to make smooth cuts. Place slices in a single layer in an airtight container and refrigerate until ready to use.
Pro Tip
Compound butter can be frozen for future use! Place slices in a single layer on a parchment paper-lined pan. Freeze until solid, about 2-3 hours. Wrap individual portions in parchment paper and vacuum seal. I like to do 2 slices per bag for 1 meal. Freeze for up to 3 months. When ready to use, cut open the vacuum bag and thaw under refrigeration. Opening the bag before thawing will help the butter keep its shape.
Variations
Simplify: Use your favorite Cajun seasoning instead of the spices in the recipe to make it super easy! You can also use a seafood blend like Old Bay seasoning if you plan to use it for seafood.
Melted: After butter sits for a few hours to absorb the flavors, melt it in a small saucepan to turn it into flavorful dipping sauce for steak, shrimp, etc.
Cajun Mustard Butter: Add Dijon or whole-grain mustard for a tangy contrast.
How to Store Cajun Butter
Compound butter can be kept in an airtight container for up to 3 months in the fridge. It also lasts up to 3 months in the freezer.
Serving Suggestions
Cajun compound butter is a perfect accompaniment to a variety of dishes. Add it to grilled venison backstrap or sous vide pork chops to add some spicy richness. Or spread it over your Thanksgiving turkey before roasting for a spicy twist.
Try it drizzled over a seafood boil for an extra burst of flavor, or add it to your favorite seafood dishes like shrimp, lobster tails, or snow crab legs for a rich, zesty finish.
No matter how you choose to serve it, you're going to love the flavor this Cajun butter adds to your dishes!
FAQ
Cajun butter is great on seafood boils, grilled meats, corn on the cob, roasted vegetables, and chicken wings.
Absolutely! Cajun compound butter can be tossed with pasta for a flavorful and spicy sauce.
Yes, you can tweak the seasoning to your liking by adding more or less spices, garlic, or herbs.
Related Recipes
Looking for more tasty butter recipes? Try these:
Pairing
These are my favorite dishes to serve with Cajun butter:
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Thank you!
Annie
📖 Recipe
Cajun Compound Butter
Equipment
Ingredients
- ½ cup unsalted butter, softened
- 1 tablespoon shallots, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon brown sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon lemon zest
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne
Instructions
- Spread butter on the bottom of a medium bowl.
- Add the remaining ingredients to the bowl.
- Using a spoon or silicone spatula, fold butter over ingredients until all ingredients are uniformly combined.
- Lay out a piece of parchment paper, about 12" long. Spread butter into a rough rectangle, about 8" long and 5" wide.
- Starting on the long end closest to you, roll the parchment paper so that the butter starts to fold over itself. Keep rolling until the butter is formed into a log.
- Roll until the parchment paper completely covers the log. Squeeze tightly to compact the butter. Twist the ends of the parchment paper tightly. Refrigerate until firm, about 2-3 hours.
- Once firm, unwrap and slice into 10 slices (more or less, depending on how much you want per serving). Run your knife under hot water before slicing to make smooth cuts.
- Place slices in a single layer in an airtight container and refrigerate until ready to use.
- To Freeze: place slices in a single layer on a parchment paper-lined pan. Freeze until solid, about 2-3 hours. Wrap individual portions in parchment paper and vacuum seal. I like to do 2 slices per bag for 1 meal. Freeze for up to 3 months. When ready to use, cut open vacuum bag and thaw under refrigeration. Opening the bag before thawing will help the butter keep its shape.
Notes
- I prefer using unsalted butter in this recipe so I can control the saltiness through the added salt and Worcestershire sauce. Make sure you soften the butter at room temperature to make it easy to work with.
- The seasonings used are similar to what you would find in a Cajun seasoning or Creole seasoning. You can adjust the seasonings and spiciness to your liking!
- You can use plastic wrap to wrap compound butter, but I prefer parchment.
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