Seafood Boil Sauce Recipe
A rich, buttery Cajun-style sauce perfect for seafood boils, combining garlic, spices, and herbs for an authentic Louisiana flavor.
Print Pin Servings: 9
Calories: 220kcal
Cost: $17
Equipment
- Large saucepan or pot
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Garlic press (optional but recommended)
Ingredients
- 2 cups unsalted butter
- 1 whole head of garlic minced
- 1 large lemon juiced
- 2 tablespoons Cajun seasoning
- 1 tablespoon Old Bay seasoning
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 tablespoons Worcestershire sauce
- ¼ cup Louisiana-style hot sauce
- Salt and black pepper to taste
Instructions
Preparing the Base
- Melt the butter in a large saucepan over medium heat. Be careful not to brown the butter – you want it just melted and warm.
- Add the minced garlic to the melted butter and sauté for 2-3 minutes until fragrant but not browned.
Adding the Seasonings
- Reduce heat to medium-low and add all dry seasonings: Cajun seasoning, Old Bay, paprika, cayenne pepper, brown sugar, oregano, and thyme.
- Stir continuously for 1-2 minutes to allow the spices to bloom in the butter.
Incorporating Wet Ingredients
- Add the Worcestershire sauce, hot sauce, and lemon juice to the mixture.
- Stir well to combine all ingredients.
- Simmer on low heat for 5-7 minutes to allow flavors to meld together.
- Taste and adjust seasonings as needed.
Notes
- For milder sauce: Reduce cayenne pepper and hot sauce
- Make ahead: Can be prepared up to 24 hours in advance
- Serving size: Plan for ½ cup sauce per pound of seafood
- Best served warm with seafood boil ingredients like crab, shrimp, crawfish, corn, and potatoes
Nutrition
Calories: 220kcal | Carbohydrates: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 890mg | Potassium: 58mg | Fiber: 0.5g | Sugar: 2g