Description
This rich, buttery Lotus seafood boil sauce is the perfect blend of Cajun spices, garlic, and cream—designed to elevate your seafood dishes to restaurant quality in just 20 minutes.
Ingredients
Scale
- 1 stick (8 tablespoons) unsalted butter
- 3 tablespoons minced fresh garlic
- 1 medium onion, finely chopped
- 1 cup heavy cream (35% fat)
- 1 teaspoon Cajun seasoning
- 1 tablespoon Old Bay seasoning
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley
- Black pepper, to taste
- Juice of 1 fresh lemon
Instructions
- Finely chop the onion and mince the fresh garlic.
- Melt butter in a large skillet over medium heat. Add chopped onions and cook for 5 minutes until translucent.
- Add minced garlic and cook for 2 minutes, stirring often.
- Reduce heat to low and stir in Cajun seasoning, Old Bay, paprika, and garlic powder. Cook for 1 minute.
- Slowly pour in heavy cream while whisking. Simmer for 3-4 minutes until thickened.
- Remove from heat and stir in dried parsley, black pepper, and lemon juice. Adjust seasoning to taste.
Notes
Use fresh garlic and full-fat cream for best results. For dairy-free, substitute with coconut cream and vegan butter. Always add lemon juice last to maintain brightness.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg