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Epic Seafood Boil Dipping Sauce

A rich, heavily spiced, garlicky butter sauce that perfectly replicates the famous Cajun seafood restaurant experience right at home.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Dip, Sauce
Cuisine: American, Cajun
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 4 sticks unsalted butter divided (2 cups total)
  • 0.5 cup chicken broth or seafood stock
  • 1 whole head of garlic peeled and finely minced (about 10-12 cloves)
  • 0.5 medium sweet yellow onion finely diced
Spices & Seasonings
  • 2 tbsp Cajun or Creole seasoning
  • 1 tbsp Old Bay seasoning
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp lemon pepper seasoning
  • 1 tsp cayenne pepper adjust to desired heat level
  • 1 tbsp brown sugar packed
Finishing Touches
  • 1 large lemon juiced
  • 0.25 cup fresh parsley finely chopped

Equipment

  • Medium saucepan
  • Whisk
  • Cutting board
  • Garlic Press or Knife

Method
 

  1. Melt 1 stick (1/2 cup) of the butter in a medium saucepan over medium-low heat.
  2. Add the finely diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1-2 more minutes until fragrant. Do not brown the garlic.
  3. Stir in the Cajun seasoning, Old Bay, smoked paprika, garlic powder, onion powder, lemon pepper, and cayenne. Cook for 1 minute to bloom the spices.
  4. Pour in the chicken broth and brown sugar. Whisk to combine and bring to a gentle simmer for 3-4 minutes to reduce slightly.
  5. Reduce the heat to the lowest setting. Gradually whisk in the remaining 3 sticks of butter, one at a time, until fully melted and emulsified into a smooth sauce.
  6. Remove from heat. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasonings if necessary.
  7. Serve immediately warm with crab legs, shrimp, crawfish, corn, potatoes, and sausage.

Notes

Store leftover sauce in an airtight container in the refrigerator for up to a week. The butter will solidify; simply reheat gently in the microwave or on the stove until melted before using again.