Cajun Red Sauce

Introduction

Cajun Red Sauce, also known as Cocktail Sauce or Seafood Sauce is a ketchup based condiment for seafood that’s perfect with fish, shrimp, crab, oysters or crawfish. Red Sauce works great as a dipping sauce, or slathered onto a sandwich. Bright lemon flavor blends with sweet tomato ketchup, savory Worcestershire, peppery horseradish and spicy Tabasco to create an unmistakably delicious sauce. Try it with Crab Stuffed Shrimp, on a Catfish Po’ boy or a Flounder Po’ boy. You won’t be disappointed!

Recipe

Cajun Red Sauce

Scott James Gaspard

A spicy, ketchup-based sauce for dipping seafood, or as a dressing for sandwiches.

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Print Recipe

Prep Time 15 minutes mins

Refrigeration Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Appetizer, Main Course

Cuisine Cajun

Servings 4 people

Calories 68 kcal

Equipment

• 1 medium bowl
• 1 wire whisk

Ingredients

  

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• 1 cup tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice fresh squeezed
• 2 tbsp prepared horseradish
• 1 tsp Tabasco sauce

Instructions

 

• Whisk all of the ingredients together in a glass bowl.
• Adjust horseradish to suit your taste.
• Cover and refrigerate for at least a couple of hours.

Notes

• All of the ingredients are ‘to-taste’, but this is a good starting point.
• This sauce can be used immediately, but it is best if it is refrigerated for at least a couple of hours, or overnight.

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Nutrition

Calories: 68kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 657mg | Potassium: 226mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 313IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 0.5mg

More Information

Classic Sauces for Seafood

Cajun Red Sauce is often served along with Tartar Sauce with Cajun or Creole seafood. I’ve been making these two sauces in the exact same way for over 40 years. They are basic, classic sauces that anyone making seafood should master.

It’s good to have options!

You should serve both! It’s fun alternating between red sauce and tartar sauce when dipping fried crab claws, or cocktail shrimp. Having both options adds dimension and expands the enjoyment of your meal.

Adjust for heat preference

Adjust the horseradish and Tabasco to control the heat. Usually just a couple dashes of Tabasco in your Cajun Red Sauce will do. If you like it hot, add some more!

Use in po’ boys

Toss red sauce with shredded cabbage or lettuce to use it on a po’ boy. This is better than slathering it directly onto the bread, or pouring it over the fish.

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