This Cajun Cowboy Butter is a bold, spicy twist on my super popular Cowboy Butter (which you will have to try if you haven’t already) with a kick from homemade Cajun seasoning and hot sauce. This is perfect for slathering onto steaks like my Blackened Steak with Cajun Cowboy Butter, seafood, or roasted vegetables, especially if you want a little punch of heat with each bite. It’s another winning recipe to add to my growing list of Cowboy Butter Recipes!
Ingredients & Substitutions
- Butter: I used unsalted butter as the base of the compound butter. If using salted butter, you may want to lessen the amount of salt in the recipe (or just leave it out).
- Mustard: Dijon mustard adds a tangy, slightly spicy flavor that goes really well with the butter and Cajun spices. You can use yellow mustard instead, but it will be milder and a little sweeter. If using yellow mustard, you may want to add a pinch more paprika or cayenne pepper.
- Cajun Seasoning: This is the star of this version (well, along with the cowboy butter itself!). For the best flavor, try using homemade Cajun seasoning. In addition to Cajun seasoning, you’ll need paprika, salt, pepper, cayenne pepper, and crushed red pepper flakes. The cayenne and red pepper flakes don’t add too much heat, but you can leave them out if you prefer a milder flavor.
- Fresh Herbs: Both fresh parsley and fresh thyme are added to the butter. If using dried herbs, use about 1 teaspoon of dried parsley and ¾ teaspoon of dried thyme.
- Hot Sauce: The hot sauce adds a little heat and extra flavor to the butter. It also makes everything blend together better and gives a slightly tangy kick! I have a jalapeno hot sauce that you could use!
- Lemon Juice: There’s just a hint of lemon flavor in the butter—it brightens everything up without being overpowering. For grilled or roasted meats, a little fresh lemon juice makes a big difference!
How To Use Cajun Cowboy Butter: Best Ways To Serve & Enjoy
Just like my cowboy butter, this Cajun cowboy butter is just as versatile! Here are some delicious ways to use this compound butter:
- Use it with steak (like my Pepper Crusted Beef Tenderloin), chicken, or shrimp.
- Melt it over roasted or grilled vegetables. (It is perfect on grilled corn on the cob!)
- Spread it on warm bread like my crusty French Baguette, easy dinner rolls, or cornbread (or cornbread muffins).
- Top your baked potatoes with a dollop for extra flavor.
- Add it to your Surf and Turf Butter Board!
Can I Make Cajun Cowboy Butter Ahead Of Time?
Yes, you can definitely make Cajun Cowboy Butter ahead of time! Simply store it in an airtight container in the refrigerator. It will last up to a week. Just let it sit out for a few minutes to soften before using it.
Can I Freeze Cajun Cowboy Butter?
Yes, this compound butter can be frozen! Place it in an airtight container or wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. When ready to use it, let it thaw in the refrigerator overnight, then let it sit out for a few minutes to soften before using.
Cajun Cowboy Butter
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 tablespoon coarse Dijon Mustard
- 1 tablespoon Cajun seasoning
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons fresh thyme
- 2 teaspoons garlic, minced
- 2 teaspoons hot sauce
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon crushed red pepper flakes
Instructions
- In a medium bowl, add the softened butter, Dijon mustard, Cajun seasoning, chives, parsley, thyme, garlic, hot sauce, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix together until combined. This will make about ⅔ cup of butter. (You could also mix the ingredients in a food processor.)
- To make a compound butter: Scoop the Cajun cowboy butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (2 hours up to overnight).
- To make a butter dip: Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted.
- Store in the refrigerator in an airtight container for up to 5 days.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Wow. This is so good! I tried it first on a steak, and I know it will be delicious on everything!
Elizabeth
This had just the right amount of heat. I want to try it on a baked potato.
Stephanie
This butter is amazing! It reminds me of what you would get at a fancy steakhouse.
Bella
This really takes regular butter up a notch, that is for sure! I like spice, so I could even go for more red pepper flakes or hot sauce in my batch.
Annabelle
I wasn't sure if this would be too spicy, but it wasn't at all! Just a good balance of flavors.
