The Ultimate Guide to Crafting the Perfect Seafood Boil Sauce Recipe
Seafood boils are a classic, hands-on dining experience that brings people together. Whether you’re hosting a summer cookout or just craving some good ol’ comfort food, nothing beats the rich, flavorful goodness of a well-made seafood boil sauce. But here’s the thing—getting that sauce just right can make or break your dish. You know what I mean? A bland sauce leaves everyone underwhelmed, while a perfectly balanced one has folks licking their fingers and asking for seconds.
In this guide, we’ll walk you through everything you need to know about creating a killer seafood boil sauce recipe . From picking the best ingredients to nailing the cooking process, we’ve got you covered. Plus, we’ll share tips on pairing it with different types of seafood, storing leftovers, and even tweaking it to match global flavors. So grab your apron, and let’s dive in!
Introduction to Seafood Boil Sauce
What is Seafood Boil Sauce?
Let’s start with the basics, shall we? Seafood boil sauce is essentially the magic potion that turns plain old shrimp, crab legs, or clams into something truly unforgettable. It’s a liquid blend of spices, herbs, oils, and sometimes even beer or wine, designed to infuse every bite with bold flavor. Think of it as the backbone of your seafood boil—without it, you’re just boiling water with some critters in it.
Historically speaking, seafood boils have deep roots in coastal communities around the world. In places like Louisiana, they’re practically a way of life. Cajun-style boils, for instance, rely heavily on spice-heavy sauces packed with cayenne pepper, garlic, and bay leaves. Meanwhile, other regions might lean toward milder or sweeter sauces depending on local tastes. The beauty of a seafood boil sauce recipe lies in its versatility—you can tweak it however you want!
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Why This Recipe Stands Out
Now, you might be wondering, “What makes this particular recipe so special?” Well, here’s the scoop: unlike store-bought options that often taste generic or overly salty, making your own sauce lets you control every single ingredient. Want it spicier? Add more peppers. Prefer a hint of sweetness? Toss in some brown sugar. Honestly, the sky’s the limit when you’re working from scratch.
Another reason this recipe shines is its adaptability. Sure, it pairs beautifully with shrimp and crab legs, but guess what? It also works wonders with veggies like corn and potatoes. Heck, some folks even use leftover sauce as a marinade for chicken or steak later in the week. Talk about getting your money’s worth!
And let’s not forget how easy it is to whip up. Seriously, once you gather your ingredients, it’s mostly a matter of tossing them into a pot and letting the flavors meld. No fancy equipment needed—just a stove, a spoon, and maybe a little patience.
A Word on Flavor Profiles
One last thing before we move on: don’t stress too much about perfection. While there are tried-and-true combos out there (think Cajun spices or Asian-inspired soy-ginger blends ), part of the fun is experimenting until you find what suits your palate. After all, cooking should feel like play, not work, right?
Essential Ingredients for a Flavorful Seafood Boil Sauce
Base Ingredients for Depth of Flavor
Alright, let’s get down to business. If you’re aiming to nail your seafood boil sauce recipe , the first step is picking the right base ingredients. Why? Because these form the foundation of your sauce, giving it body and depth. Imagine building a house—you wouldn’t skip the foundation, would you?
Stock or broth is a must-have here. Chicken stock adds richness, while seafood stock amps up the ocean vibes. If you’re feeling fancy, homemade stock works wonders, but store-bought is totally fine too. Just make sure it’s low-sodium so you can control the salt level yourself. Another key player? Oil or butter. These not only help blend flavors but also give your sauce that silky texture everyone loves.
Now, here’s a pro tip: if you want to add an extra layer of flavor, try using clarified butter or even olive oil infused with garlic. Trust me, your taste buds will thank you later.
Spices and Seasonings That Elevate the Sauce
Once you’ve got your base sorted, it’s time to spice things up—literally! Spices are where the magic happens in any seafood boil sauce recipe . Start with the classics like cayenne pepper for heat, paprika for smokiness, and bay leaves for a subtle earthy note. Oh, and don’t forget garlic powder—it’s basically the MVP of seasoning blends.
If you’re feeling adventurous, toss in some dried thyme or oregano. These herbs bring a fresh, aromatic touch that pairs beautifully with seafood. And hey, if you’re worried about overdoing it, just remember: you can always start small and adjust as you go. Cooking isn’t rocket science, after all.
Here’s something else to keep in mind—balance is key. You don’t want one spice overpowering the others. For instance, too much cayenne can leave your sauce fiery hot, which might scare off folks who aren’t fans of spice. So take it slow, taste as you go, and tweak accordingly.
Adding Heat: Choosing the Right Peppers
Speaking of heat, let’s talk peppers. Whether you prefer mild warmth or full-on fire, peppers play a big role in shaping your sauce’s personality. Fresh peppers like jalapeños or serranos are great for adding a bright, zesty kick. On the flip side, dried peppers like chipotle or ancho offer a deeper, smokier heat.
One trick I swear by? Blooming your spices and peppers in oil before adding liquids. This step releases their essential oils, making the flavors pop. Honestly, it’s a game-changer. Plus, it fills your kitchen with an irresistible aroma that’ll have everyone asking, “What smells so good?”
And if you’re cooking for a crowd with mixed spice tolerance, no worries. You can always serve hot sauce on the side for those who want to crank up the heat. Problem solved!
Step-by-Step Instructions for Making Seafood Boil Sauce
Preparing Your Ingredients
Okay, now we’re getting into the nitty-gritty. Before you dive into making your seafood boil sauce recipe , take a moment to prep everything. Trust me, having all your ingredients chopped, measured, and ready to go makes the whole process smoother than butter.
Start by mincing your garlic and chopping any veggies you plan to use, like onions or bell peppers. If you’re using fresh herbs, give them a quick rinse and pat them dry. Same goes for citrus fruits—if you’re adding lemon or lime juice, zest them first while they’re still whole. It’s little tricks like this that save time and hassle down the line.
Pro tip: if you’re short on time, you can prep some ingredients ahead of time. Chop your veggies the night before and store them in the fridge. That way, when it’s go-time, you’re ready to roll without breaking a sweat.
Cooking Techniques for Maximum Flavor
Now comes the fun part—actually cooking your sauce. First things first, grab a large pot and heat up your oil or butter over medium heat. Once it’s shimmering (but not smoking), toss in your aromatics like garlic, onions, and peppers. Let them sauté until they’re soft and fragrant—this is where the magic begins.
Next, pour in your stock or broth along with any additional liquids like beer, wine, or even a splash of vinegar. Stir everything together, then bring it to a gentle simmer. Here’s the deal: you don’t want it boiling vigorously because that can mess with the flavors. Instead, let it bubble softly so all the ingredients have time to mingle and develop that rich, layered taste.
While it simmers, grab a spoon and give it a taste every now and then. Does it need more salt? A pinch of sugar to balance the acidity? Don’t be afraid to tweak it until it tastes just right. After all, cooking is all about trial and error.
Customizing the Sauce to Suit Your Taste
One of the coolest things about a seafood boil sauce recipe is how customizable it is. Want it sweeter? Add a bit of brown sugar or honey. Craving something tangier? Squeeze in more lemon juice or a dash of white wine vinegar. The world is your oyster—or shrimp, in this case.
If you’re looking to add a global twist, consider incorporating regional flavors. For example, swap out traditional Cajun spices for soy sauce, ginger, and lemongrass to create an Asian-inspired version. Or go Mediterranean with olive oil, lemon zest, and oregano. Honestly, the possibilities are endless.
Oh, and here’s a little secret: if you really want to impress, finish your sauce with a knob of butter. This adds a luxurious creaminess that ties everything together beautifully. Serve it piping hot alongside your favorite seafood, and watch as your guests dig in with gusto.
Pairing Seafood Boil Sauce with Different Seafood Options
Best Seafood Choices for Boils
Alright, let’s talk seafood. When it comes to a seafood boil sauce recipe , the star of the show is obviously the seafood itself. But not all seafood is created equal when it comes to pairing with your sauce. Some critters soak up flavors like a sponge, while others need a gentler touch.
Shrimp is hands down the most popular choice for seafood boils. It cooks quickly, absorbs sauces beautifully, and has that sweet, delicate flavor everyone loves. Crab legs and lobster tails are also crowd-pleasers, especially if you’re looking to add a touch of luxury to your meal. Clams and mussels bring a briny, oceanic vibe that pairs perfectly with bold, spicy sauces.
If you’re feeling adventurous, throw in some scallops or even chunks of firm white fish like cod. Just be mindful of cooking times—fish tends to cook faster than shellfish, so add it toward the end to avoid overcooking.
Oh, and one more thing: try to source sustainable seafood whenever possible. Not only is it better for the planet, but it often tastes fresher too. For more tips on selecting sustainable options, check out our guide on eco-friendly seafood choices (internal link suggestion ).
How to Match Sauce Flavors with Specific Seafood
Now, here’s where things get interesting. Matching your sauce to the right seafood can take your boil from good to “OMG, this is amazing!” For instance, shrimp and crab legs pair beautifully with Cajun-style sauces packed with cayenne and garlic. The heat complements their natural sweetness without overpowering them.
On the flip side, delicate fish like cod or halibut might get lost in a super-spicy sauce. Instead, opt for something lighter, like a lemon-herb blend or a buttery garlic sauce. These let the fish shine while still adding plenty of flavor.
Clams and mussels? They’re versatile enough to handle almost anything. A classic tomato-based sauce works wonders, as does a creamy coconut milk version if you’re going for an Asian-inspired twist. Honestly, it’s hard to go wrong with these guys.
And don’t forget about texture! If you’re using tougher seafood like octopus or squid, a longer simmer in your sauce helps tenderize them while infusing every bite with flavor.
Vegetable Additions That Work Well
Let’s not forget the supporting cast—veggies! Corn on the cob, potatoes, and sausage are staples in most seafood boils, but they’re not just filler. These ingredients soak up the sauce and add variety to each bite.
For example, baby red potatoes hold their shape well and absorb spices like champs. Corn adds a touch of sweetness that balances out the heat, while sausage brings a smoky, savory element to the mix. If you’re feeling fancy, toss in some mushrooms or green beans for extra depth.
Pro tip: prep your veggies ahead of time by parboiling them slightly. This ensures everything cooks evenly, so you’re not stuck with crunchy potatoes or mushy shrimp. Trust me, no one wants that.
Tips for Serving and Storing Seafood Boil Sauce
Serving Suggestions for a Memorable Meal
When it comes to serving your seafood boil sauce recipe , presentation matters almost as much as taste. Sure, you could just dump everything onto a plate and call it a day, but why not make it fun?
A classic approach is to spread out layers of newspaper or butcher paper on the table, then pile your seafood and veggies right on top. Drizzle the sauce generously over everything and sprinkle fresh parsley or cilantro for a pop of color. Serve with crusty bread or crackers on the side for sopping up every last drop of sauce.
For a fancier vibe, arrange the seafood neatly on a large platter and garnish with lemon wedges, fresh herbs, and even edible flowers if you’re feeling extra. Honestly, it’s all about creating a feast that looks as good as it tastes.
And here’s a little secret: people love interactive meals. So instead of pre-saucing everything, set out small bowls of sauce at each place setting. Let your guests decide how saucy they want to get—it’s a win-win!
Storing Leftovers Properly
Let’s face it: seafood boils often result in leftovers. But don’t worry—your seafood boil sauce recipe doesn’t have to go to waste. Store any leftover sauce in an airtight container in the fridge for up to three days. If you’ve got more than you can use in that time, freeze it in portion-sized containers for up to three months.
When reheating, warm the sauce gently on the stovetop over low heat. Avoid microwaving, as it can alter the texture and flavor. And if the sauce thickens after storing, simply thin it out with a splash of stock or water. Easy peasy.
Repurposing Leftover Sauce
Here’s where things get creative. Leftover seafood boil sauce isn’t just for seafood—you can use it in tons of other dishes too. Toss it with pasta for a quick and flavorful dinner, or use it as a marinade for grilled chicken or steak. Heck, you can even drizzle it over roasted veggies for a tasty side dish.
If you’re really feeling adventurous, try using it as a base for soups or stews. Add some diced tomatoes, extra broth, and your favorite protein for a hearty meal that’s ready in minutes. Honestly, the possibilities are endless.
Common Mistakes to Avoid When Making Seafood Boil Sauce
Overpowering the Sauce with Spices
Let’s be real—when it comes to a seafood boil sauce recipe , spices are like the life of the party. But just like that one guest who talks too much, they can quickly take over if you’re not careful. Over-spicing is one of the most common mistakes people make, and it can ruin an otherwise perfect sauce.
Here’s the deal: spices should enhance the flavors of your seafood, not drown them out. If you dump in too much cayenne or paprika, you’ll end up with a sauce that’s more fire than flavor. Instead, start small and build up gradually. Taste as you go—it’s the best way to avoid going overboard.
And here’s a little trick: if you do accidentally over-spice, don’t panic. A splash of cream, coconut milk, or even a bit of sugar can help mellow things out. Problem solved!
Skipping Key Steps in Preparation
Another rookie mistake? Skipping steps in the cooking process. I get it—life gets busy, and sometimes you just want to toss everything in a pot and call it a day. But trust me, taking shortcuts can leave your sauce tasting flat.
For example, blooming your spices in oil before adding liquids is a step you don’t want to skip. It releases their essential oils, which amps up the flavor big time. Same goes for simmering the sauce long enough to let the ingredients meld together. Rushing this part is like baking cookies without letting the dough chill—they might still taste okay, but they won’t be their best selves.
So slow down, follow the steps, and give your sauce the TLC it deserves. Your taste buds will thank you later.
Using Low-Quality Ingredients
Lastly, let’s talk about quality. You’ve probably heard the saying, “You get what you pay for,” and it couldn’t be truer when it comes to a seafood boil sauce recipe . Using cheap oils, stale spices, or low-grade stock can leave your sauce tasting blah.
Instead, invest in good-quality ingredients. Fresh garlic beats powdered any day, and real butter trumps margarine every time. Sure, it might cost a bit more upfront, but the difference in flavor is worth it. Plus, you’ll need less of each ingredient to achieve the same impact, so it kind of evens out.
If you’re on a budget, focus on buying high-quality spices and stock. These two elements have the biggest impact on your sauce’s overall taste. Everything else can be kept simple without sacrificing flavor.
Variations of Seafood Boil Sauce from Around the World
Classic Cajun-Style Sauce
When you think of a seafood boil sauce recipe , chances are Cajun-style sauce is the first thing that comes to mind. Originating from Louisiana, this version is all about bold, spicy flavors that pack a punch. Think cayenne pepper, smoked paprika, garlic, and plenty of bay leaves.
The secret to nailing this style? Layering flavors. Start by sautéing onions, celery, and bell peppers (aka the Holy Trinity of Cajun cooking) in butter. Then add your spices and let them bloom before pouring in stock or beer. Simmer until the sauce thickens slightly, and finish with a squeeze of lemon juice for brightness. Serve it with shrimp, crab legs, or crawfish, and you’ve got yourself a true Southern feast.
For a deeper dive into Cajun cuisine, check out our article on classic Southern recipes (internal link suggestion ).
Asian-Inspired Seafood Boil Sauces
Now, let’s switch gears and head east. Asian-inspired seafood boil sauces bring a whole new vibe to the table. These versions often feature soy sauce, ginger, lemongrass, and chili paste, creating a balance of salty, sweet, and spicy flavors.
One popular twist is a Korean-style sauce made with gochujang (fermented chili paste), soy sauce, garlic, and sesame oil. It’s rich, umami-packed, and pairs beautifully with shrimp or clams. Another option is a Thai-inspired blend with coconut milk, lime juice, and fresh cilantro. This creamy, tangy sauce works wonders with lobster tails or scallops.
Pro tip: if you’re making an Asian-inspired sauce, don’t forget the garnishes. Sprinkle chopped scallions, toasted sesame seeds, or fresh herbs on top for extra flair.
Mediterranean Twists on Seafood Boil Sauce
If you’re looking for something lighter and fresher, Mediterranean-style sauces are where it’s at. These versions lean on olive oil, lemon, garlic, and herbs like oregano and thyme. They’re perfect for summer boils or when you want something a little healthier.
A classic Mediterranean sauce might include white wine, crushed red pepper flakes, and a splash of vinegar for acidity. Finish it off with a drizzle of high-quality olive oil and some chopped parsley. This combo works especially well with delicate fish like cod or halibut, as well as shellfish like mussels.
Bonus points if you serve it with crusty bread for dipping. Honestly, who can resist sopping up those flavorful juices?
Why Global Variations Matter
Here’s the thing about a seafood boil sauce recipe : it’s a blank canvas. Whether you’re sticking to tradition or experimenting with global flavors, the key is to have fun with it. Each variation brings its own unique twist, giving you endless opportunities to mix things up.
So next time you’re planning a seafood boil, why not try something new? Swap out your usual Cajun spices for an Asian-inspired blend or give Mediterranean flavors a shot. Who knows—you might just discover your new favorite sauce!
FAQs :
1. What are the health benefits of eating seafood?
Seafood is a nutritional powerhouse, offering a wide range of health benefits:
- Rich in Omega-3 Fatty Acids: These healthy fats support heart health, reduce inflammation, and may improve brain function.
- High-Quality Protein: Seafood provides lean protein that helps build and repair tissues, keeping muscles strong.
- Packed with Vitamins and Minerals: It’s an excellent source of vitamin D, vitamin B12, iodine, selenium, and zinc, which support immune function, bone health, and metabolism.
- Heart Health: Regular consumption of seafood is linked to lower risks of heart disease, high blood pressure, and stroke due to its low saturated fat content and omega-3s.
- Brain Boost: Omega-3s in seafood are essential for cognitive health and may reduce the risk of neurodegenerative diseases like Alzheimer’s.
2. What seafood is the healthiest?
The healthiest seafood options are those rich in nutrients but low in contaminants like mercury. Here are some top picks:
- Fatty Fish: Salmon, mackerel, sardines, and trout are loaded with omega-3 fatty acids and vitamins.
- Shellfish: Shrimp, clams, oysters, and mussels are low in calories but high in protein, iron, and zinc.
- White Fish: Cod, haddock, and tilapia are lean, low-calorie options perfect for weight management.
- Sustainable Choices: Look for eco-friendly options like Alaskan salmon or farmed rainbow trout to ensure both your health and the environment benefit.
Avoid high-mercury fish like swordfish, king mackerel, and shark, especially if you’re pregnant or feeding young children.
3. Is it good to eat seafood every day?
Eating seafood daily can be beneficial if done wisely. Here’s what to consider:
- Benefits: Consuming seafood daily ensures a steady intake of omega-3s, lean protein, and essential nutrients, supporting overall health.
- Risks: Some seafood contains mercury or other contaminants, so variety is key. Rotate between low-mercury options like salmon, shrimp, and cod to minimize risks.
- Portion Control: Stick to moderate portions (about 3-6 ounces per serving) to avoid excessive calorie or sodium intake.
- Balance: Pair seafood with plenty of fruits, vegetables, and whole grains for a well-rounded diet.
If you’re unsure about daily consumption, consult a healthcare provider or nutritionist for personalized advice.
4. Why is seafood so important?
Seafood plays a vital role in human health, culture, and the global economy:
- Nutritional Importance: It’s one of the best sources of omega-3 fatty acids, which are hard to find in plant-based foods. These fats are crucial for heart, brain, and eye health.
- Cultural Significance: Seafood has been a staple in coastal communities worldwide for centuries, shaping cuisines and traditions. Think sushi in Japan, paella in Spain, or gumbo in Louisiana.
- Economic Impact: The fishing and aquaculture industries provide livelihoods for millions globally and contribute significantly to food security.
- Sustainability Challenges: Sustainable seafood practices are critical to preserving marine ecosystems and ensuring future generations can enjoy its benefits.
Reviews and Testimonials of Popular Seafood Boil Sauces
Top Store-Bought Options Compared
Let’s face it—not everyone has the time (or energy) to whip up a homemade seafood boil sauce recipe . That’s where store-bought options come in handy. But with so many brands on the market, how do you know which ones are worth your cash?
One fan favorite is Zatarain’s Concentrated Shrimp & Crab Boil. It’s packed with classic Cajun spices like cayenne and mustard seed, making it a go-to for traditionalists. However, some users note that it can be overly salty, so you might want to cut back on added salt elsewhere in your dish.
Another popular pick is Old Bay Seasoning. While technically a dry spice blend, it can easily be turned into a liquid sauce by mixing it with melted butter or broth. Fans love its versatility, though some feel it lacks depth compared to fully prepared sauces.
For a more gourmet option, check out Slap Ya Mama’s Crawfish, Shrimp & Crab Boil. It strikes a nice balance between heat and flavor, though it comes with a slightly higher price tag.
Homemade vs. Store-Bought Sauces
Now, let’s talk about the age-old debate: homemade versus store-bought. Sure, grabbing a jar off the shelf is convenient, but nothing beats the freshness and customization of a homemade sauce. Plus, you control the ingredients, which means no sneaky preservatives or excessive sodium.
That said, store-bought sauces have their perks. They’re quick, consistent, and often come with tried-and-true flavor profiles. If you’re short on time or unsure about your seasoning skills, they’re a solid backup plan.
Ultimately, it comes down to personal preference. Some folks swear by homemade, while others are happy to let the pros handle it. Why not try both and see which one you like better?
User Reviews Highlighting Success Stories
Don’t just take my word for it—here’s what real people are saying about their favorite seafood boil sauces. One reviewer raved about how her homemade Cajun-style sauce turned a simple shrimp boil into “the best meal I’ve ever made.” She credited blooming the spices in butter as the game-changing step.
Another user shared how switching to an Asian-inspired sauce transformed their seafood boils. “I added soy sauce, ginger, and lemongrass, and it was like eating at a fancy restaurant,” they wrote. “My friends couldn’t believe I made it myself!”
On the flip side, some reviews highlight lessons learned from failed attempts. One person admitted to over-spicing their sauce, leaving guests reaching for water instead of seconds. Their advice? “Start small and taste as you go!”
Lessons Learned from Failed Attempts
Speaking of failures, let’s chat about common pitfalls. Over-salting is a big one—many reviewers noted that store-bought blends were too salty, throwing off the entire dish. Others mentioned rushing the process, skipping steps like sautéing aromatics or simmering the sauce long enough.
But here’s the silver lining: every mistake is a learning opportunity. As one reviewer put it, “My first attempt was a disaster, but now I know exactly what not to do. My second try? Absolutely delicious!”
So whether you’re going homemade or store-bought, remember this: cooking is all about trial and error. Keep experimenting, and soon you’ll nail the perfect seafood boil sauce recipe .
For more delicious recipes and kitchen inspiration, stick around and explore our other articles.
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Seafood Boil Sauce Recipe: Ultimate Guide to Flavorful Boils
- Total Time: 30min
- Yield: Serves 6–8 people 1x
Description
A comprehensive guide to creating the perfect seafood boil sauce recipe. Learn how to craft flavorful sauces, pair them with your favorite seafood, and store leftovers for future meals. Packed with tips, variations, and FAQs to elevate your seafood boil game.
Ingredients
- 4 cups seafood or chicken stock (low-sodium preferred)
- 1/4 cup olive oil or unsalted butter
- 1 large onion, finely chopped
- 6 garlic cloves, minced
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper (adjust to taste)
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 lemon, juiced and zested
- Optional: 1/4 cup beer or white wine for added depth
- Salt to taste
Instructions
- Prepare Ingredients: Chop onions, mince garlic, zest and juice the lemon, and measure out all spices.
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add onions and garlic, sautéing until soft and fragrant (about 3-4 minutes).
- Add Spices: Stir in paprika, cayenne, thyme, bay leaves, and peppercorns. Cook for 1-2 minutes to bloom the spices and release their flavors.
- Simmer Sauce: Pour in the stock and optional beer or wine. Bring to a gentle simmer, then reduce heat to low. Let it cook for 15-20 minutes to allow flavors to meld.
- Finish and Adjust: Remove bay leaves, stir in lemon juice and zest, and season with salt to taste. For a creamier texture, whisk in a knob of butter before serving.
Notes
- Customization: Adjust spice levels by adding more or less cayenne pepper. For a sweeter sauce, mix in a teaspoon of brown sugar or honey.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.
- Repurposing: Use leftover sauce as a marinade, pasta sauce, or soup base.
- Prep Time: 10min
- Cook Time: 20min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American (Cajun-inspired), Global Variations
Nutrition
- Serving Size: 1/2 cup
- Calories: 80kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3,5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Seafood boil sauce recipe, homemade seafood boil seasoning, Cajun-style seafood sauce, easy seafood boil instructions