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–+ servings
Seafood Boil Sauce

Savory Seafood Boil Sauce: Elevate Your Home Cooking Game

This homemade Seafood Boil Sauce is rich, buttery, and flavored with bold Cajun spices, perfect for seafood gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Sauces
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Salted Butter use unsalted for better salt control
  • 1 Onion, diced adds sweetness and depth
  • 8 cloves Garlic, diced fresh garlic is preferred
  • 1/4 cup Cajun Seasoning adjust for spice level
  • 2 tbsp Old Bay Seasoning enhances savory notes
  • 1 tbsp Onion Powder intensifies onion flavor
  • 1.5 tbsp Brown Sugar balances spice with sweetness
  • 1 tbsp Red Pepper Flakes adjust based on preference
  • 1 cup Chicken Stock can be substituted with broth
  • 2 tbsp Lemon Juice freshly squeezed is best
  • 2 tbsp Fresh Parsley, chopped for a fresh, herbal finish

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Seafood Boil Sauce
  1. Melt the butter over medium heat in a large skillet for 2-3 minutes, stirring occasionally until fully melted.
  2. Add the diced onion and sauté for about 5 minutes until translucent and golden.
  3. Stir in the minced garlic and sauté for 2-3 minutes until fragrant, being careful not to brown it.
  4. Mix in the Cajun seasoning, Old Bay seasoning, onion powder, brown sugar, and red pepper flakes, cooking for 5 minutes.
  5. Gradually add the chicken stock, bring to a gentle boil, then simmer for 6-8 minutes until thickened.
  6. Stir in lemon juice and fresh parsley, taste, and adjust seasonings before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 8gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 600mgPotassium: 150mgSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Store leftover seafood boil sauce in an airtight container for up to 5 days or freeze for up to 3 months. Reheat gently and adjust consistency with chicken stock if needed.

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