Cajun Cabin Butter

Condiments and Sauces

Recipe courtesy of Louisiana Kitchen & Culture

Makes 1 cup

  • 2 sticks butter, at room temperature
  • ​1 teaspoon salt
  • ​1 pinch black pepper
  • ​1 pinch ground red pepper or cayenne
  • ​1 tablespoon chopped fresh chives
  • ​1 tablespoon chopped fresh parsley
  • ​1 small lemon, zested and juiced
  • ​1/4 cup finely grated Parmesan

Cajun Cabin Butter


Click image to enlarge.


Combine butter, salt, black pepper, and red pepper in a medium-sized bowl.; whisk until smooth. Add chives parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and Parmesan; whisk until blended.

Note: Leftover butter will keep in the refrigerator for 1 week, or roll into a log in a piece of plastic wrap and freeze. Cut off pieces as needed.

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