This 10-minute Louisiana Cajun garlic butter sauce recipe has made my life easier when it comes to preparing different dinners. I adore using this seafood boil sauce recipe as a marinade for baking fish, shrimp, and lobster pasta. It’s simply irresistible to pour over roasted vegetables.
You all appreciated my recipe for Honey garlic butter sauce that complements chicken wings perfectly. The recipe I’m sharing today will be just right for your next Cajun seafood boil.
Watch Recipe: A quick step by step video that will show the major steps to make this sauce at home.
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What is Cajun Butter Garlic Sauce?
This well-known seafood boil sauce is made with generous amounts of butter, garlic, parsley, and a blend of Cajun seasonings. It is a recipe in the Louisiana style, commonly referred to as Cajun sauce. It is one of the finest sauces to accompany crab, shrimp, lobster, and fish.
Why Do I Love This Recipe
To be completely honest, the buttery garlicky flavor pairs perfectly with Cajun seasoning, making it suitable for a wide range of recipes. It's not just for seafood; I've also experimented with it as a pasta sauce, on skillet potatoes, as a zesty dip for corn, and with roasted chicken.
If you enjoy hot, spicy, peppery, smoky, and rich flavors, then this recipe is a must-try in any season. I can confidently say that it is one of the finest sauces for seafood enthusiasts.
It is best if you're planning a weekend dinner, prepare it in advance and serve it alongside grilled shrimp. Trust me, it will save you time and provide an excellent option on the table that your family and friends will absolutely adore.
Here are some more options to try the Louisiana-style Cajun recipes: Cajun spaghetti, Copycat Five Guys Cajun fries, and Cajun Alfredo Sauce.
Ingredients & Substitutions
Butter: Unsalted American butter offers a neutral taste. Alternatively, Irish and European butters can be utilized, as they are creamier and contain more beta carotene. We did use twice the amount of butter to achieve a richer, creamier, and more buttery flavor.
Garlic: There’s nothing like the flavor of freshly chopped garlic. I took 5 big cloves and grated them. Chopping brings out the sulfur compounds that amplify its robust flavor. I don’t want to use garlic powder in this recipe, as it completely transforms the garlicky flavor of the sauce.
Cajun Seasoning: It's a fusion of spices that can be conveniently retrieved from the pantry. I used the homemade seasoning. Store-bought versions can also be utilized.
Substitute: Creole or Blackened seasoning.
Lemon: It will contribute a sharp citrus flavor that enhances the sauce's taste perfectly. It is advisable to squeeze fresh lemon juice. Do not use commercially available lemon juice, as it will affect the sauce's flavor.
Parsley: The herbal aroma of freshly minced parsley will enhance the peppery and earthy aroma of the sauce.
Water: Use to deglaze the sauce during cooking in case getting dry.
How to Make Cajun Garlic Butter Sauce for Seafood
1. Sauté Garlic with Butter
In a saucepan, add 2 tablespoons of butter and let it melt over medium heat. (Do not use high heat, as this can cause the butter to burn). When the butter begins to melt, add 1 tablespoon of freshly chopped garlic and sauté for a few seconds until it becomes aromatic. Stir well with a spatula throughout the caramelization process.
2. Seasoning
Mix the ingredients for Cajun seasoning in a bowl, or use 1 tablespoon of ready-made Cajun seasoning to blend with sautéed garlic and butter. If the sauce needs it, deglaze with water to prevent the spices from burning. Remember to keep the heat low! Mix it thoroughly! Keep stirring until the sauce has a smooth, even texture.
3. Add More Butter
To improve the buttery, creamy, and rich texture of the sauce, add 4 tablespoons of butter. Let the sauce simmer on low heat until the butter is fully melted. This will result in a shinier sauce and provide better lubrication. Don't forget to stir the sauce!
4. Taste Adjustment & Addition of Herb
Now taste the salt and pepper and adjust it accordingly. This sauce is spicier in taste so add extra cayenne pepper, black pepper, paprika or salt. I simply used salt and pepper as a taste adjustment part.
The addition of fresh parsley will add taste, color and enhance the aroma of sauce. Don't skip it! Give it a good mix and keep simmer for few minutes on low heat.
Now the sauce is ready to use!
Tips and Suggestions
- To achieve the finest flavor in your sauce, it is essential to ALWAYS use freshly chopped garlic, as it contributes significantly to creating the perfect taste. I once experimented with garlic powder and found it lacking. The nutty essence of fresh garlic sautéed in butter enhance the dish, making it incredibly delicious when seasoned properly.
- A well-balanced quantity of butter and sautéed garlic makes the perfect combination with cajun spices. Creole blend can also be used as a substitute.
- American cultured butter is best to soften the basic flavors and help to thicken the sauce by adding a salty and savory taste.
- A sprinkle of fresh lemon juice will enhance the sauce's flavor by introducing a more acetic, citric, and savory touch that pairs well with spicy and peppery seasonings.
- To add more heat, simply increase the amount of cayenne pepper. I absolutely love it!
- Creole seasoning is the best substitute of Cajun seasoning.
- It’s advisable to use homemade Cajun seasoning, which is simple, budget-friendly, and can be made at home in just 5 minutes. Store-bought versions can also be used.
Pro Tip: Be attentive to the temperature when cooking butter, and sauté the garlic, since overcooking can lead to a bitter taste.
How to Store and Reuse
Store in Refrigerator: Transfer the leftover sauce into a glass container and keep it in the refrigerator for up to a week.
Freeze the Sauce: For extended storage, pour the sauce into ice cube trays and freeze. Once frozen, remove the cubes, place them in a freezer-safe bag, and store in the freezer for two months. This method allows for easy access to the cubes without any mess.
[Note]: Avoid storing for an extended period as it doesn't have preservatives.
Reuse: When needed, take it out from the refrigerator or freezer and microwave for five minutes. Alternatively, reheat it in a skillet over low heat.
How To Use This Sauce
This sauce offers a multitude of options for adding flavor to your culinary creations. It works wonderfully with seafood, meat, and vegetables, and is ideally suited as a spread for burgers and sandwiches. Let’s come up with some ideas to craft a more accessible version for our recipes.
Use it as a Marinade: The best idea is to use it in marination to bake chicken, meatloaf, or seafood. Salmon, cod, shrimp, and lobster make a perfect flavor with this sauce.
Perfect for Topping and Drizzling: Grilled, roasted, or baked veggies can easily top up with this sauce to add more flavor. I love the taste of roasted potatoes and corn with the generous drizzle of this sauce.
Best Seafood Boil Sauce: If going to boil crawfish, crab, shrimp or lobster use it!
Serve with: Cajun fries, pasta, salad, or with homemade garlic naan bread.
Q & A
Absolutely, you can! Cajun butter comes pre-seasoned with Cajun spices and is made with unsalted butter, parsley, and garlic. To transform it into a sauce, deglaze it in a hot skillet with water or broth. Enhance the flavor by adding more seasoning, and let it simmer on low heat to achieve the ideal sauce consistency.
Yes, it is!
It's not a rich milky creamy sauce by default. To make it creamy use Cajun butter. It's a rich red sauce prepared with lots of butter, garlic and Cajun spices.
Yes, you can use creole seasoning. Old bay seasoning can also be used.
It will provide a hint of spices, featuring a peppery, savory, and tangy flavor. Coupled with a garlicky and herbaceous taste. It pairs best with meaty dishes!
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Cajun Garlic Butter Sauce Recipe
Ingredients
- 6 tablespoons Butter unsalted approx. 90g
- 2 tablespoons Garlic Chopped
- 2 tablespoons Cajun Seasoning
- ⅓ teaspoon Salt
- ⅓ teaspoons Black Pepper
- 1 tablespoon Parsley Chopped
- 4 tablespoons Water To deglaze
- Cajun Seasoning
- 1 tablespoon Paprika Powder
- ⅓ teaspoon Cayenne Pepper
- ⅓ teaspoon Black Pepper
- ⅓ teaspoon White Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ⅓ teaspoon Dried Oregano
- ⅓ teaspoon Dried Thyme
- ½ teaspoon Salt
Instructions
Sauté Garlic with Butter
- In a saucepan, add 2 tablespoons of butter and let it melt over medium heat. (Do not use high heat, as this can cause the butter to burn). When the butter begins to melt, add 1 tablespoon of freshly chopped garlic and sauté for a few seconds until it becomes aromatic. Stir well with a spatula throughout the caramelization process.
Seasoning
- Combine the ingredients of Cajun seasoning in a bowl or use 1 tablespoon store bought Cajun seasoning to add in sautéed garlic and butter.
- Deglaze the sauce with water if required. This step will save the sauce from burning spices. Make sure the heat is low! Mix it well! Keep stirring until the sauce forms the one-tone texture.
Add More Butter
- To make the sauce more buttery, creamy and rich in texture add 4 tablespoon butter in sauce. Simmer the sauce on low heat to melt the butter. This step will make it more shiny and add lubrication in sauce. Make sure to stir the sauce!
Taste Adjustment & Addition of Herb
- Now taste the salt and pepper and adjust it accordingly. This sauce is spicier in taste so add extra cayenne pepper, black pepper, paprika or salt. I simply used salt and pepper as a taste adjustment part.
- Fresh parsley will add taste, and vibrant color also help to enhance the aroma of the sauce. Don't skip it! Give it a good mix and keep simmering for few minutes on low heat.Now the sauce is ready to use!
Video
Notes
- To get the best flavor of the sauce, ALWAYS use freshly chopped garlic as it helps to make the perfect flavor. Once I tried with garlic powder and was not a big fan. The nutty flavor of fresh garlic sautéed with butter makes it so tasty with seasoning.
- A well-balanced quantity of butter and sautéed garlic makes the perfect blend with Cajun spices. Creole or Bay seasoning can also be used as a substitute.
- American cultured butter is best to soften the basic flavors and help to thicken the sauce by adding a salty and savory taste.
- The sprinkle of fresh lemon juice will enhance the flavor of the sauce by adding a more acetic, citric, and savory touch that blends well with spicy and peppery seasoning.
- To make it spicier, increase the dose of cayenne pepper. I love it!
- Creole seasoning is the best substitute for Cajun seasoning.
- It’s better to use the homemade Cajun seasoning which is simple, economical, and easy to make at home within 5 minutes. Store-bought can also be used.
Hinz
Simple and easy way to cajun butter sauce? Do you make in same way? Love to here you!!