Can I use dried peppers instead of fresh?

Absolutely! You can reconstitute dried peppers in hot water and add them to the sauce. Just remember they may have a stronger flavor, so use a bit less at the start.

How do I control the level of heat in the sauce?

Start with a small amount of spice and adjust to taste, adding more a little at a time. Also, removing seeds from peppers significantly reduces the spice.

What other seafood can I use in my seafood boil?

Shrimp, crab legs, crawfish, clams, and mussels are all great options. The choices are really endless and depend on your personal preferences and availability.

Can I make the sauce ahead of time?

Yes, this sauce is fantastic when made ahead! Simply prepare it and store in an airtight container in the refrigerator for up to 3 days. When ready to use, warm it on the stove over low heat, and don't let it boil.

Can I Make A Spicier Version Of Seafood Boil Sauce? 5 Ways

Description

This Spicy Seafood Boil Sauce is a bold, buttery blend loaded with garlic, heat, herbs, and citrusy brightness. It’s perfect for drenching your favorite seafood and takes any boil to the next level of delicious fire.

Ingredients

Scale

1 cup (2 sticks) unsalted butter – Adds richness and serves as the base of the sauce
8 cloves garlic, minced – For aromatic depth
1/2 medium yellow onion, finely chopped – Adds sweetness and flavor
1/4 cup lemon juice, freshly squeezed – Provides acidity and brightness
2 tablespoons Worcestershire sauce – Adds umami and depth
2 tablespoons Old Bay seasoning – A classic blend for seafood boils
1 tablespoon paprika (regular or smoked) – Use smoked for added depth
1–2 teaspoons cayenne pepper – Adjust to taste for spice
1–2 teaspoons red pepper flakes – For extra heat and texture
1/2–1 habanero pepper, finely minced (optional) – For serious heat
1 teaspoon dried thyme – Adds earthy flavor
1 teaspoon dried oregano – Adds savory notes
Salt, to taste
Black pepper, to taste (freshly ground)
1 cup chicken broth – Helps to thin and unify the sauce
1/4 cup fresh parsley, chopped – For garnish and freshness
1–2 chipotle peppers in adobo sauce (optional) – Adds smoky flavor and heat

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Aromatics: Melt the butter in a large saucepan over medium heat. Add the minced garlic and chopped onion. Sauté for about 3–5 minutes until the onion is translucent and the garlic is fragrant.
Incorporate Spices: Stir in the Old Bay, paprika, cayenne pepper, red pepper flakes, and optional habanero or chipotle. Cook for 1 minute, stirring constantly.
Add Wet Ingredients: Pour in the lemon juice, Worcestershire sauce, and chicken broth. Mix thoroughly to combine all the flavors.
Simmer: Add the thyme and oregano. Bring the sauce to a gentle simmer for 10–15 minutes, stirring occasionally. Let it reduce slightly and meld together.
Adjust to Taste: Taste the sauce and adjust with additional cayenne or salt and black pepper as desired.
Garnish: Stir in the fresh parsley, give it a final taste, and remove from heat. Serve immediately over your seafood boil.

Notes

Start with less heat and build up to your preferred spice level.
For even more complexity, lightly toast dried chiles before using.
The longer the simmer, the deeper the flavor—just stir frequently to avoid burning.
Also delicious drizzled over grilled or baked seafood dishes!

Prep Time: PT15M
Cook Time: CT20H
Category: Dinner
Method: Simmering, Sautéing
Cuisine: Southern / Cajun-inspired

Nutrition

Serving Size: ~100g
Calories: 250 kcal
Sugar: 1 g
Sodium: 11200 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: ___
Trans Fat: _____
Carbohydrates: 5 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 120 mg