Description
Rich, spicy butter sauce for seafood with a secret ingredient - orange juice - that makes it better than any restaurant version. Ready in 15 minutes.
Ingredients
2 sticks butter
1/2 cup onion, minced
8 cloves garlic, minced
1 cups seafood stock
2 tablespoons Cajun seasoning or Old Bay
1 tablespoon lemon pepper seasoning
1/2 orange, juiced and peel
1/2 teaspoon ground cayenne pepper
Instructions
- To begin, melt 2 sticks of butter in a small saucepan over medium heat. Add minced onion and garlic cloves and saute the vegetables for 5-6 minutes until they are tender and fragrant.
- Add the Old Bay Seasoning, lemon pepper and ground cayenne to the butter and let the spices bloom for about a minute.
- Add 1 cup of seafood stock, the juice of 1/2 an orange and the peel of half an orange to the pan and bring it to a simmer. Let the sauce cook for 4-5 minutes. Taste and adjust seasoning. Remove the orange peel. Use an immersion blender right in the saucepan and pulse for about 10-15 seconds, until the sauce turns a creamy orange color and is fully emulsified.
- Pour Cajun butter sauce over hot boiled crawfish, potatoes and corn. Cover and let stand 5-10 minutes. Garnish with chives and orange wedges. Serve with extra dishes of Cajun butter sauce for seafood, spicy aioli sauce and a jar of your favorite hot sauce.
Notes
Why blend the sauce? Emulsifying with an immersion blender transforms separated butter into a creamy, cohesive sauce that clings to seafood instead of pooling at the bottom of the bowl. Blend for 10-15 seconds until it turns creamy orange and fairly smooth.
Orange is essential: You can substitute lemon, but I wish you wouldn't 😉 The orange adds sweetness that balances the spice in a way lemon can't replicate.
Stock options: Shrimp stock, vegetable stock, or chicken stock all work. Avoid beef stock - it's too heavy.
Spice level: Recipe as written is moderately spicy. Add more cayenne for heat, or leave it out for a mild version. Serve hot sauce on the side.
Make ahead: Refrigerate for up to 3 days. Reheat gently on the stove, whisking to re-emulsify. The sauce may separate slightly when cold but comes back together when warmed.
What seafood works: Crawfish, crab legs (any variety), shrimp, lobster tails, clams, mussels, or any combination in a seafood boil.
- Prep Time: 5
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American, Cajun