Cajun Garlic Butter Sauce (Perfect for Seafood and More)

This Cajun butter sauce is rich, spicy, garlicky, and unbelievably versatile. It’s the kind of sauce you can toss with shrimp, drizzle over steak, spoon onto seafood boils, coat chicken wings, dip bread into, or pour over veggies and pasta. It's that versatile! In just a few minutes, you get a buttery, flavor-packed Cajun sauce that tastes like something you’d get at a low-country seafood shack. I took inspiration from my wildly popular Seafood Boil Sauce to create this version, and the depth of flavor in this Cajun garlic butter sauce is unmatched.

Why I Love This Cajun Butter Sauce

I’ve created a ton of unforgettable sauces—everything from Cajun Alfredo to my Oyster Sauce—and after I tried Cajun butter sauce recently, I knew I had to create my own version. On a recent trip to Hilton Head to visit my dad, I ordered shrimp with a Cajun garlic butter sauce at a local restaurant, and it absolutely blew me away. It was buttery, spicy, bright, and downright addictive. The moment I got home from my trip, I started testing batches until I recreated that exact flavor with ingredients I already had in my kitchen.

This Cajun butter sauce hits every note: the richness of melted butter, the heat and depth from Cajun seasoning, the sharp pop of garlic, the brightness of fresh lemon, and the freshness of parsley. It comes together in minutes, never breaks or separates, and instantly elevates anything you put it on. Whether you drizzle it over seafood or use it as a dipping sauce, this is one of those recipes that makes everything taste better.

Ingredients You’ll Need

• 1 stick butter, divided
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoon Cajun seasoning
• 1 tablespoon fresh parsley, minced

How To Make Cajun Garlic Butter Sauce

Step 1: Sauté the Garlic

Melt 1 tablespoon of butter in a small saucepan over low heat. Add the minced garlic and cook for about 1 minute, just until fragrant (don’t brown it).

Step 2: Build the Sauce

Add the remaining butter, then stir in the Cajun seasoning, lemon juice, and fresh parsley. Whisk until everything melts together into a smooth, fragrant sauce.

Step 3: Let It Simmer

Cook on low heat for about 5 minutes to let the flavors bloom and meld.

Step 4: Serve

Use immediately or keep warm on the stovetop. Spoon over seafood, meat, pasta, or vegetables.

Expert Tips for The Best Cajun Butter Sauce

• Bloom the garlic gently—no browning. Garlic burns FAST in butter, and once it browns, the entire sauce becomes bitter. Keep the heat low and steady, let the garlic turn fragrant (about 60 seconds), and then move on. If it starts to color, pull the pan off the heat immediately.
• Let it simmer gently to meld flavors. A light 3–5 minute simmer helps the spices bloom, and the flavors deepen. Don’t boil aggressively—you want the butter to stay emulsified, not separate.
• Choose a good-quality Cajun seasoning. Every brand has a different salt, spice, and paprika level. Start with 2 tablespoons, then taste and adjust. If you’re using a very salty blend (like Tony Chachere’s), reduce the amount slightly. If your seasoning is milder, you can bump it up or add cayenne. To control the spice, make your own Cajun seasoning—you can build off my Cajun two step recipe.
• Add butter in stages for a silky texture. Melting just 1 tablespoon at the start protects the garlic from scorching. Adding the remaining butter afterward helps the sauce emulsify and become glossy—this is the secret to that restaurant-style Cajun butter consistency.
• Don’t skip the lemon juice. The acidity cuts through the richness of the butter and balances the smokiness of the Cajun seasoning. Even a small splash makes the sauce brighter, fresher, and way more flavorful.
• Taste and adjust as you go. Cajun seasoning’s salt level varies wildly between brands. Start with less salt, then add more at the end if needed. You can also adjust the heat level—more Cajun seasoning = more kick.
• Add more heat. If you want a spicier Cajun butter sauce, stir in cayenne, crushed red pepper flakes, hot sauce, or a little smoked paprika for deeper flavor.
• Make it creamier (optional). For a richer, velvety Cajun cream sauce, whisk in 2–3 tablespoons of heavy cream or a splash of half-and-half once the butter is fully melted. This transforms it into a perfect pasta or dipping sauce.

Serving Suggestions

This Cajun garlic butter sauce is insanely versatile and works on anything and everything. Some of my favorite pairings:

• Shrimp boil, crab boil, or any seafood boil — the #1 use for Cajun butter.
• Grilled or baked salmon — buttery heat meets rich fish. It's delicious on this sockeye salmon.
• Chicken wings — toss hot wings directly in the sauce or use it as a dipping sauce for wings like these Wingstop Louisiana rub wings.
• Steak (ribeye, skirt steak, flank steak) — a restaurant-level finish for any steak,
• Roasted potatoes or fries — trust me, game-changer. I love dipping these cajun fries in it.
• Corn on the cob — brush it on generously.
• Garlic bread or French bread — dip, drizzle, or slather it on the bread.
• Pasta — Cajun garlic butter linguine is unreal.
• Broccoli or asparagus — the perfect smoky, buttery finish to any veggies. It's great on my roasted broccoli.

This is one of those sauces that makes anything taste better, so try it out on a bunch of different things and see what you like best!

Cajun Garlic Butter Sauce FAQs

Can I store this sauce?

Yes. This Cajun butter sauce stores very well in the refrigerator for 5–7 days. Keep it in an airtight container, and when you’re ready to use it, reheat it low and slow in a saucepan. Butter-based sauces can separate if overheated, so avoid microwaving on high heat. A quick stir while warming will bring it right back to a smooth, silky consistency.

Can I freeze Cajun butter sauce?

Absolutely. To freeze, pour it into a small container or into ice cube trays for easy single-serve portions. It will keep for up to 3 months. To use, thaw in the fridge or melt directly in a saucepan over low heat until smooth.

Can I make this Cajun garlic butter dairy-free?

Yes. Plant-based butter works shockingly well in this recipe and keeps the sauce rich, silky, and flavorful. Look for styles labeled “creamy” or “European-style” for best results. Everything else in the recipe stays exactly the same.

What’s the best Cajun seasoning to use?

Popular Cajun seasonings like Tony Chachere’s, Slap Ya Mama, and Louisiana Cajun Seasoning all work great. Each brand has a different salt and heat level, so start with a smaller amount and adjust to taste. If you prefer full control over salt and spice, homemade Cajun seasoning is an excellent option.

Why did my Cajun butter sauce separate?

Butter separates when heated too aggressively or when the garlic browns. Keep the heat low during the entire cooking process and whisk often. If your sauce breaks, you can usually fix it by whisking in a splash of warm water or lemon juice to bring it back together.

Can I make this sauce spicier or milder?

Definitely add more heat with cayenne, crushed red pepper flakes, or a dash of hot sauce. To keep it mild, use a mild Cajun blend or reduce the seasoning slightly and balance with extra butter or lemon.

My Final Thoughts on This Cajun Butter Sauce Recipe

This Cajun garlic butter sauce is bold, buttery, spicy, and insanely delicious—one of those easy-to-make sauces you’ll want to drizzle on everything. This recipe is fast, versatile, and delivers restaurant-style flavor every single time. Try it out and let me know what you think about the sauce by leaving me a review below.  If you're looking for another delicious sauce that tastes amazing on a bunch of different things, try my Carolina BBQ sauce.