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.
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)
In a small pot, melt 4 sticks of butter on medium-low heat. Add 6 tablespoons of minced garlic. 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).
Pour over the steamed seafood or serve as a sauce on the side.