Seafood Boil Sauce
A rich and flavorful seafood boil sauce made with butter, garlic, Cajun seasoning, lemon, and herbs — perfect for drizzling over shrimp, crab, lobster, or for dipping everything in your seafood boil.
Ingredients
- 1 cup 2 sticks unsalted butter
- 1 tbsp olive oil
- 10 cloves garlic minced
- 1 small onion grated or finely minced
- 1 tbsp Cajun seasoning
- 1 tbsp paprika or smoked paprika
- 1 tsp lemon pepper
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili flakes optional for heat
- ½ cup seafood broth or chicken broth
- Juice of 1 lemon
- 2 tbsp Worcestershire sauce
- Fresh parsley chopped
Instructions
Melt the Butter:
- In a medium saucepan, melt butter with olive oil over medium heat.
Sauté Onion & Garlic:
- Add the grated onion and minced garlic. Cook for 2–3 minutes until fragrant.
Add Seasonings:
- Stir in Cajun seasoning, paprika, lemon pepper, garlic powder, onion powder, black pepper, and chili flakes.
Add Broth & Worcestershire:
- Pour in the seafood broth and Worcestershire sauce. Mix well.
Simmer:
- Let the sauce simmer for 5–7 minutes to deepen the flavor.
Finish With Lemon & Parsley:
- Add lemon juice and chopped parsley. Taste and adjust seasoning.
Serve:
- Pour over seafood boil, use as dipping sauce, or mix into shrimp/crawfish.
Notes
- For extra richness: Add 1–2 tbsp of brown sugar to balance heat.
- Spicy version: Increase Cajun seasoning or add hot sauce.
- Thicker sauce: Simmer longer or whisk in ½ tsp cornstarch mixed with water.
- Storage: Lasts 5 days refrigerated; freezes beautifully.
- Best for: shrimp boils, crab legs, lobster tails, crawfish, mussels, potatoes, and corn.