Cajun dipping sauce is the supporting star of the seafood boil show, providing a fiery, smoky punch with each bite. (Not a fan of too much heat? Just dial down the cayenne in the recipe below!)
My cousin Sydney made this Cajun dip to accompany Rick’s crawfish boil while we were in Louisiana. I asked her for the recipe within minutes of first tasting it. It’s irresistible and I’ve already paired this dip with much more than seafood.
As you dip each bite into the sauce, you’ll immediately taste the rich combination of spices, featuring the bold heat of cayenne pepper and the earthy depth of the Creole seasoning.
This sauce packs a punch, making it the perfect complement to the natural sweetness of boiled or steamed seafood like shrimp, crab, crawfish, and lobster. I stirred together a batch of this sauce last week for our shrimp boil and it was fantastic.
A hint of lemon juice in the sauce adds a refreshing tang, enhancing the seafood’s natural flavors. Worcestershire sauce provides an additional distinctive, complex undertone.
Seafood Boil Dipping Sauce
Whether you’re enjoying a traditional Southern seafood boil or simply indulging in a plate of fresh seafood, this Cajun dipping sauce is a flavorful, spicy, and creamy companion that will make your taste buds dance with delight.
Its combination of richness, heat, and tanginess creates a memorable and satisfying dipping experience for seafood lovers who appreciate a bit of a spicy kick.
You’ll need the following ingredients to make this recipe:
- Worcestershire sauce
- fresh lemon juice
- Zatarain’s Concentrated Shrimp & Crab liquid boil
- Tony Chachere’s Original Creole Seasoning
- garlic and onion powder
- kosher salt and black pepper
- cayenne pepper OPTIONAL
Cajun Dipping Sauce
Combine the mayonnaise and ketchup in a small mixing bowl and whisk together until a salmon color.
Add the Worcestershire, lemon juice, and crab concentrate. Whisk again.
Add Creole seasoning, garlic powder, onion powder, pepper, and salt to taste. Whisk again. Taste the sauce and adjust the seasonings as desired.
Leftover dipping sauce? Oh, that won’t be a problem. I usually double the recipe, to make sure that we’ll have extra sauce on hand. It’s a perfect match for Cajun steak bites, Cajun Brussels sprouts, or crispy Cajun cauliflower.
Drizzle some sauce over these breakfast tacos and wake up your tastebuds deliciously first thing in the morning.
Cajun Chicken with Mushrooms is already an addictive combination of spicy and irresistible little bites. So, paired with this sauce? I can’t get enough.
Cajun Dipping Sauce
- 1 cup mayonnaise
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 teaspoon Zatarain's Concentrated Shrimp & Crab liquid boil
- 1½ teaspoons Tony Chachere's Original Creole Seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper adjust as desired for heat, OPTIONAL
- kosher salt only as needed, adjust to taste
- Combine the mayonnaise and ketchup in a small mixing bowl and whisk together until a salmon color.
- Add the Worcestershire, lemon juice, and crab concentrate. Whisk again.
- Add Creole seasoning, garlic powder, onion powder, pepper, and salt to taste. Whisk again. Taste the sauce and adjust the seasonings as desired.