This cajun sauce recipe is my favorite way to whip up a quick and easy topping for seafood that makes it taste complex and fancy...but in just 10 minutes. The cajun seasoning and fresh garlic create the foundation for this flavorful sauce, with fresh orange zest adding the perfect touch of sweetness and acidity.
It's a taste of New Orleans in your very own kitchen. Let's make this creamy cajun dipping sauce, drizzling sauce, drinkable sauce of our dreams.
What you'll need to make this creamy seafood boil sauce:
- Yellow onion
- Garlic cloves
- Tomato paste
- All purpose flour
- Cajun seasoning
- Smoked paprika
- Salt and black pepper
- Seafood stock
- Whole milk
- Orange zest
- Shrimp, optional
- Lemon wedges, for serving
Measurements and instructions included in the printable recipe card below.
Step by step instructions for this delicious sauce with shrimp:
To begin, melt butter in a skillet (not cast iron) over medium heat. Add diced onion and minced garlic. Saute until fragrant and tender, about 3 minutes.
Add tomato paste and continue to cook for another 2 minutes.
Add flour. Stir and cook the roux for 2-3 minutes, then add cajun seasoning, smoked paprika, salt and pepper.
Slowly add in the cup of stock, stirring to incorporate the seasoned roux.
When the mixture comes up to a simmer, add in the raw shrimp and cook for 2-3 minutes.
Then add the orange zest and milk, stirring to incorporate and heat through.
Remove from heat. Squeeze fresh lemon juice and add chives. Taste and adjust seasoning.
FAQs and Serving Suggestions:
Cajun seasoning is a mildly spicy blend of herbs and spices that adds a pleasant heat to the background of this creamy sauce. If you're looking for a truly spicy experience, add a half teaspoon of cayenne or red pepper flakes, and then taste and adjust seasoning from there. I also like to serve all of my cajun recipes with a bottle of hot sauce on the table. That spicy vinegar-y base adds the perfect note of heat to any dish.
You can find seafood stock on Amazon, or substitute vegetable stock, or chicken stock, if you're cooking for non-pescatarians.
If you have the time and the will, I really recommend the fresh garlic as it's such a prominent part of this simple sauce. But if your pantry or your will to mince garlic is not complying, start with a teaspoon of garlic powder, then taste and adjust seasoning from there. Same rule for the onions - onion powder will do in a pinch, but fresh onions are best.
It's delicious as a cajun pasta sauce that the whole family will love - serve over penne or your favorite pasta shape along with Tossed Salad with Homemade Dressing and some crusty bread. For a flavorful weekend dinner, serve this cajun sauce over blackened cod and crispy cheesy grit cakes.
Diced scallions or fresh parsley would be lovely over the creamy cajun sauce.
To store, transfer leftover sauce to an airtight container and store in the refrigerator for up to 3 days. For best flavor, reheat with a little bit of milk or stock over medium low heat until warm.
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Please enjoy some of our other delicious pescatarian recipes:Print