cajun alfredo sauce recipe

I have no idea if this is right, but I have just tried to throw some stuff together.

I start by sautéing garlic in butter. Then, I add some heavy cream and parmesean cheese. I season it with Tony's, oregano, and basil and get it where I want it, spice wise. Then, I add in the shrimp or crawfish or whatever and let them cook in the sauce, letting out their own juices for the seafood flavor. If I were to use sausage or something, I would cook that in a pan separately and add the sausage and grease to the sauce.

That is basically what I have done and just add stuff as I go. I've added sautéed artichokes, capers, and lemon juice before for a more tangy dish and have added some diced and peeled tomatoes and bacon for a different flavor. It just depends on what I'm thinking at the time, but it is always really good.

And again, I have no idea if I'm doing it right. No one taught me how to do it and i am sure that others here could tell you more. I'm just reverse engineering stuff I've had before by taste. Oh, I've added a very small amount of flour before to thicken it, but that's optional.

Exactly what do you consider a cajun alredo sauce? The first thing that comes to mind is use the standard alfredo sauce and add red pepper to taste if you want it spicy.