Seafood Boil Sauce Recipe

A Seafood Boil Sauce Recipe is more than just a meal—it’s a celebration. The secret to an unforgettable seafood boil lies in its sauce: a rich, buttery blend of aromatics, Cajun spices, and fresh citrus that elevates shrimp, crab, crawfish, and more. This recipe delivers a classic Southern-style seafood boil sauce that’s bold, balanced, and perfect for gatherings. Pour it over your favorite seafood or use it as a dipping sauce—either way, you’ll have everyone coming back for seconds.

Seafood Boil Sauce Recipe Details

• Servings: 8 people
• Estimated Cost: $10–$15 USD
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Course: Main (Sauce for Seafood Boil)
• Cuisine: Southern/Louisiana

Equipment

• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Citrus zester or grater

Ingredients

• 1 cup (2 sticks) salted butter
• 1 shallot (or small onion), minced
• 5 cloves garlic, minced
• 2 tablespoons Old Bay seasoning
• 1 tablespoon Cajun seasoning
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper (optional, for extra heat)
• ½ cup chicken stock (or seafood stock)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon Worcestershire sauce (optional, for umami)
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Sauté Aromatics

• Melt the butter in a large skillet over medium heat.
• Add the minced shallot (or onion) and cook for 2–3 minutes until softened.
• Stir in the minced garlic and cook for 1 minute until fragrant.

2. Add Spices

• Sprinkle in the Old Bay, Cajun seasoning, brown sugar, smoked paprika, red pepper flakes, onion powder, chili powder, and cayenne pepper.
• Stir and let the spices cook for 2–3 minutes to bloom their flavors.

3. Simmer the Sauce

• Pour in the chicken or seafood stock and Worcestershire sauce (if using).
• Bring the mixture to a gentle boil, then reduce the heat and simmer for 8–10 minutes, allowing the sauce to thicken and flavors to meld.

4. Finish and Serve

• Remove from heat.
• Stir in the lemon juice, lemon zest, and chopped parsley.
• Season with salt and black pepper to taste.
• Pour the sauce over your seafood boil or serve as a dipping sauce alongside crusty bread.

Nutrition

• Calories: Approximately 180 kcal per serving (based on 8 servings; actual values may vary depending on brands and exact measurements).

Recipe Notes

• Spice Level: Adjust the red pepper flakes and cayenne to make the sauce milder or spicier.
• Stock Choices: Use seafood stock for extra depth, but chicken stock works well too.
• Butter: Salted butter adds flavor, but unsalted can be used for more control over sodium.
• Make Ahead: The sauce can be made a day in advance and gently reheated before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
• Serving Tips: This sauce is perfect for shrimp, crab legs, crawfish, mussels, clams, lobster, and even roasted potatoes or corn.