Eat, Sauce, seafood
Comments 2

Viet-Cajun Butter Sauce for Seafood

Like all good recipes, I accidentally created this addicting crack sauce (per my foodie family) when I was experimenting with new toppings to take steamed seafood up a notch. In the summer, our family likes to have a variety of crustacean and shellfish. Viet-Cajun style butter sauce has been popular for seafood boil starting in the southern region of the US for a few years now. This sauce is not for the faint of heart…literally, as it comprises of melted butter and a lot of different seasoning. This sauce will make you the star at your next seafood feast.

This sauce serves up to 8. You can always freeze the leftovers.

Ingredients:

1 large orange

1 large lemon

4 sticks of salted butter

1/3 cup + 1 tablespoon of fish sauce

1/4 cup + 1/2 tablespoon of sugar

6 tablespoons of minced garlic

1/2 tablespoon of cajun boil seasoning like Zatarain’s

1 tablespoon of lemon pepper powder

1 tablespoon of paprika

1 tablespoon of cayenne pepper

1 tablespoon of onion powder

4 Thai Kaffir lime leaves (fresh or dried)

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Directions:

In a small pot, melt 4 sticks of butter on medium-low heat. Be vigilant to not burn the butter.

While the butter melts, add all the seasoning below:

  • 1/2 tablespoon of cajun boil seasoning like Zatarain
  • 1 tablespoon of lemon pepper powder
  • 1 tablespoon of paprika
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon of onion powder

Cut the lemon and orange into thick slices, squeeze the juice directly into the sauce and add the slices to the pot.

Add 1/3 cup and 1 tablespoon of fish sauce and 1/4 cup and 1/2 tablespoon of sugar.

Add 4 Thai Kaffir lime leaves and  simmer the butter on low for another 5 minutes until all the ingredients are fully incorporated and the butter has carmelized (turn light golden).

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Pour over the steamed seafood or serve as a sauce on the side.

For more recipes, visit our EAT page or Recipe Index.

Author:  Chau Hoang

Photo: Kevin Nguyen (https://www.kevwin.com/)

2 Comments

  1. Hi.
    I am assuming this recipe is the sauce you can have set aside. Or use it to mix the seafood in once cooked and taken out of the pot.

    Do you have a recipe for the boiling pot itself when the seafood is cooking?

    Liked by 1 person

    • You can use this as a sauce or even better when you toss any steam seafood with it.

      The sauce is very flavorful on its own so my family finds that you don’t need to boil seafood with the additional seasoning. We just steam everything and toss it in the sauce. This makes it easier.

      If you do want to use seasoning for a boil, you can just use the Cajun boil seasoning as directed. You may have to reduce the butter sauce amount when mixing everything together after, otherwise it may be too salty.

      Like

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