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Seafood Boil Sauce

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Seafood Boil Sauce is a rich, buttery garlic sauce packed with Cajun spices, paprika, lemon, and a touch of sweetness. Pour it over shrimp, crab, crawfish, lobster, corn, potatoes, and sausage or serve it warm as a dipping sauce.

Ingredients

  • 1 cup unsalted butter
  • 8 garlic cloves, finely minced
  • 1 small yellow onion, finely minced
  • 1 tablespoon Cajun or Creole seasoning
  • 2 teaspoons Old Bay-style seafood seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon regular paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4–1/2 teaspoon cayenne pepper, optional
  • 1 tablespoon brown sugar
  • 1 tablespoon hot sauce, optional
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chicken or seafood broth
  • 1 tablespoon chopped fresh parsley
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving
  • Chopped fresh parsley, for serving
  • Extra melted butter, optional

Instructions

  1. Melt the butter in a medium saucepan over medium-low heat, keeping the heat moderate so the butter does not brown or burn.
  2. Add the finely minced onion and cook for 3–4 minutes, stirring frequently, until it begins to soften.
  3. Add the minced garlic and cook for another 30–60 seconds, stirring constantly to prevent it from burning.
  4. Reduce the heat to low and add the Cajun or Creole seasoning, seafood seasoning, smoked paprika, regular paprika, onion powder, garlic powder, and optional cayenne pepper.
  5. Stir the seasonings into the butter for about 30 seconds, until fragrant and evenly distributed.
  6. Add the brown sugar, optional hot sauce, and Worcestershire sauce. Stir until the sugar dissolves into the butter mixture.
  7. Pour in the chicken or seafood broth and stir to combine. Gently simmer for 3–5 minutes to allow the flavors to blend.
  8. Stir in the fresh lemon juice and chopped parsley.
  9. Taste before adding salt because the Cajun seasoning, seafood seasoning, and Worcestershire sauce may already provide significant saltiness.
  10. Adjust the sauce with salt, black pepper, additional cayenne, hot sauce, or lemon juice as desired.
  11. Remove from the heat and let the sauce rest for 1–2 minutes.
  12. Pour the warm sauce over cooked seafood, corn, potatoes, and sausage, or divide it among small bowls for dipping. Serve with lemon wedges, parsley, and optional extra melted butter.

Notes

  • For a spicier sauce, gradually increase the cayenne pepper and hot sauce to taste.
  • For a milder version, omit the cayenne and hot sauce and use a mild Cajun seasoning.
  • Increase the fresh garlic for a stronger garlic-butter flavor, cooking it gently to prevent bitterness.
  • Add another 1–2 teaspoons of brown sugar for a sweeter sauce.
  • For brighter citrus flavor, increase the lemon juice and add finely grated lemon zest before serving.
  • Simmer the sauce a few minutes longer for a slightly thicker consistency, or add extra broth or melted butter for a thinner sauce.
  • Fresh thyme or a small amount of oregano can be added with extra parsley for a more herbaceous variation.
  • Store cooled sauce in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently in a saucepan over low heat, stirring frequently. If the sauce separates, whisk while warming and add a splash of broth or water as needed.
  • Freeze in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before gently reheating.

Nutrition

Find it online: https://thefamilycooking.com/seafood-boil-sauce/