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Seafood Boil Sauce
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How to Make Sauce for Seafood Boil


  • 1 pound of shell on trim
  • 1 pound of crawfish
  • 1 pound of Manila clams
  • 2 ears of corn
  • 1 lemon, sliced in half
  • 2 tbsp sliced in half
  • 2 sticks of butter
  • 2 heads of minced and peeled garlic
  • 1 tbsp of cayenne pepper
  • 2 ½ tbsp of sugar
  • 2 tbsp of smoked paprika
  • 4 tbsp of old Bay seasoning
  • 1 tbsp black pepper


  • For how to make seafood boil sauce, start by rinsing your seafood with water. For the shrimp, cut off the legs and mustache with scissors and set the shrimp to the side. Allow the crawfish to soak in some water and rinse it until the water is no longer dirty. Rinse your clams as well and allow them to drain and then set them to the side.
  • Mixed together the garlic, sugar, paprika, black pepper, old Bay seasoning, and butter in a bowl. Mix thoroughly and set your seasoning to the side.
  • Fill a large pot with water about halfway full and bring the water to a boil. Add in your lemon halves, crawfish, corn, shrimp, and Manila clams. Cover the pot and cook your corn and seafood until they are cooked all the way through and have turned red, which should be around 2 minutes.
  • Drain the water out of the seafood and corn and get rid of the lemon and then set the seafood in corn aside.
  • Using a big skillet on medium heat, cook together mince garlic and butter. Allow the garlic to sauté for about a minute but don't let it get brown. Add in your seafood boil seasoning as well as the hot sauce. Stir them together to create a spicy butter sauce and then cut the heat.
  • Move the corn and seafood into the spicy sauce and stir together. For smaller skillets, you may have to mix the sauce and seafood in a couple of batches.