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Cajun Dipping Sauce

Cajun Dipping Sauce

The Cajun dipping is the star of this seafood boil, adding a spicy, smoky kick to each bite. Not a fan? You can reduce the cayenne pepper in the following recipe.

Cajun Dip

My cousin Sydney made this Cajun dip to accompany Rick’s crawfish boil while we were in Louisiana. Within minutes of tasting it, I asked Sydney for the recipe. It’s irresistible and I’ve already paired this dip with much more than seafood.

Drizzled over hot roasted potatoes, as a dip for fresh vegetables, and served with grilled chicken, it’s been delicious in every possible way and it’s now a staple in our refrigerator.

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 has a lot of flavor and is the perfect accompaniment to seafood such as shrimp, crabs, crawfish or lobster that’s been boiled, steamed, or even fried.

A hint of lemon juice adds a refreshing tang, enhancing the seafood’s natural flavors. Worcestershire sauce gives the dish a complex, distinctive undertone.

Overhead shot of bowl of Cajun Dipping Sauce with silver whisk

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