I never thought I could make those fancy seafood trays at home until I tried this recipe. As someone who loves seafood but doesn’t love the restaurant prices (those trendy seafood spots in Metro Manila can charge ₱2,000+ per tray!), this homemade version was a game-changer.
I get my seafood fresh from the market, mix it with simple spices, and create a butter sauce that makes everyone forget about expensive restaurant versions. My family now requests this for birthdays and gatherings. You should see how quickly everyone gathers around the table when I pour that golden butter sauce over the seafood!
You can make this at home for less than half the restaurant price, and you get to control everything – from how spicy you want it to which seafood you include. This recipe is super easy to follow. And here’s a tip from my kitchen to yours: don’t forget to prepare extra rice because that sauce is super sarap.
Why You’ll Love This Recipe
- More affordable than restaurant versions (saves ₱2,000-3,000)
- Customizable with your favorite seafood
- Perfect for family gatherings or celebrations
- Creates an impressive presentation
- Can be prepared ahead of time
- Features both boiling and grilling options
Ultimate Filipino-Style Seafood Boil (with Cajun Sauce)
Equipment
- Large stockpot (kaldero) for boiling seafood and vegetables
- Colander (salaan) for draining the seafood
- Measuring cups and spoons (Panukat) for precise seasoning
- Sharp knife (kutsilyo) for preparing ingredients
- Cutting board (Sangkalan) for ingredient preparation
- Small skillet (kawali) for preparing the sauce
- Mixing bowls (mangkok) for combining seasonings
- Tongs [Sipit] for handling seafood
- Heavy-duty aluminum foil for grilling method
Ingredients
For the Seafood Boil:
- 1 kilogram shrimp hipon, heads on, cleaned and trimmed
- ½ kilogram crab legs/claw alimango or mud crabs
- 1 pound smoked sausage longganisa, cut into 1-inch pieces
- ½ pound baby potatoes maliliit na patatas, halved
- 2 corn on the cob mais, cut into 4″ pieces
- 3 fresh lemons
- ½ cup Old Bay seasoning
- 5 cloves garlic bawang, smashed
- 1 onion sibuyas, peeled and cut into 6 pieces
- 2 tablespoons chopped parsley kintsay
For the Cajun Sauce:
- 1 cup unsalted butter mantikilya
- 4 cloves garlic bawang, minced
- 2 tablespoons hot sauce
- 2 tablespoons Cajun seasoning
- 2 tablespoons Paprika
- 2 tablespoons Cayenne
- ½ cup reserved broth
Instructions
- Start by gathering all your ingredients and equipment. You’ll need a large pot for boiling and a skillet for the sauce. Cut two of your lemons into quarters and save the third lemon for garnish. Slice the sausage into 1-inch pieces, halve the potatoes, cut the corn into 4-inch pieces, and make sure your seafood is clean.
- Fill your large pot with enough water to cover all ingredients, about 2-3 liters. Add the quartered lemons, Old Bay seasoning, smashed garlic cloves, and onion pieces to the water. Turn the heat to high and bring everything to a boil.
- Once the water is boiling, add your potatoes and crab legs first. Let these cook for 8 minutes since they take the longest. After 8 minutes, add the corn pieces and cook for another 5 minutes.
- Now add the shrimp and sausage pieces to the pot. These only need 2-3 minutes to cook. You’ll know the shrimp is done when it turns pink and curls slightly. Don’t overcook or the shrimp will become tough.
- While everything is finishing in the pot, make your sauce. In a small bowl, mix together the Cajun seasoning, paprika, cayenne, and Louisiana hot sauce. In a skillet, melt the butter over medium heat, add the minced garlic, then stir in your seasoning mixture.
- Save 1 cup of the cooking broth from the pot, then drain everything else. Place all your seafood, sausage, corn, and potatoes in a large serving dish or tray. Drizzle some of the reserved broth over everything, then pour your warm Cajun butter sauce on top.
- Finish by sprinkling fresh chopped parsley over everything and arrange lemon wedges around the tray. Serve right away while hot, with extra sauce on the side for dipping.
- If you’re using a grill or oven instead, lay out four large pieces of foil and divide all ingredients equally between them. Pour the sauce over each portion and seal the foil packets tightly. Cook on a hot grill for 12-15 minutes, or in a 425°F oven for 15-17 minutes until everything is cooked through.
- Remember to provide plenty of napkins, a bowl for shells, and some warm water with lemon for cleaning hands. Serve with rice if desired, and encourage everyone to dig in with their hands for the true seafood boil experience.
Tips from Lola’s Kitchen
- Use fresh seafood whenever possible (mas masarap ang sariwang seafood)
- Don’t overcook the shrimp to prevent rubbery texture
- Save the seafood broth for future recipes
- Adjust spiciness according to your preference
- Add butter gradually to prevent sauce separation
- Use newspaper or banana leaves for authentic presentation
Traditional Serving Suggestions
- Serve with steamed rice (kanin)
- Prepare extra sauce for dipping
- Include calamansi or lemon wedges
- Add garnish of fresh herbs
- Provide shell crackers and picks
- Set out finger bowls with warm water and lemon
Troubleshooting
- Rubbery shrimp: Reduce cooking time
- Sauce too spicy: Add more butter or cream
- Seafood not flavorful: Increase Old Bay seasoning
- Sauce separation: Reheat slowly while whisking
- Potatoes not cooked: Cut into smaller pieces
Ingredient Alternatives
- Seafood options: Use squid, mussels, or fish
- Sausage: Substitute chorizo or local longganisa
- Old Bay: Make your own with paprika, celery salt, and pepper
- Cajun seasoning: Use Filipino spice mix with chili
- Butter: Use margarine (but butter is recommended)
Storage & Reheating
- Storage: Refrigerate in airtight container (2-3 days)
- Freezing: Not recommended for cooked seafood
- Reheating: Steam or microwave with extra butter
- Sauce storage: Refrigerate separately (up to 1 week)
Variations
- Spicy Manila Version
- Add sili labuyo (bird’s eye chilies)
- Include ginger and lemongrass
- Sweet Pinoy Style
- Add coconut milk to sauce
- Include sweet corn instead of regular corn
- Mixed Seafood Special
- Add tahong (mussels)
- Include pusit (squid)
- Add halaan (clams)
Shopping Tips
- Buy seafood early morning for freshest selection
- Look for bright, firm shrimp with no black spots
- Choose crab legs with bright color and no cracks
- Purchase spices in bulk to save money
- Check online stores for better prices on seasonings
Frequently Asked Questions
How do I know when the seafood is cooked?
Shrimp turns pink and opaque, crab meat becomes white and flaky, and sausage should be heated through.Can I prepare this in advance?
You can prep ingredients ahead, but cooking should be done just before serving for best results.How spicy is this recipe?
Medium spicy, but adjustable. Reduce cayenne and hot sauce for milder taste.Where can I buy Old Bay seasoning in the Philippines?
Available in major supermarkets or online through Lazada/Shopee. You can also make your own blend.How do I clean the seafood properly?
Remove shrimp veins (itim sa likod), wash crab thoroughly (hugasan ng mabuti), and check for any broken shells.Can I use frozen seafood?
Yes, but thaw completely and pat dry before cooking.
Nutrition
The Story Behind our Filipino Seafood Boil
The seafood boil, though not originally Filipino, has found a special place in our local food scene, especially during the height of the food delivery trend in 2020-2021. What started in the American South, particularly in Louisiana’s Cajun country, has been lovingly adapted to Filipino tastes and transformed into an affordable luxury we can create at home.
Traditional seafood boils, or low country boils as they’re known in the Louisiana area, were community events where fresh seafood, corn, and potatoes were boiled together with spices and served on newspaper-covered tables. Here in the Philippines, we’ve embraced this concept wholeheartedly – after all, we’re a nation of seafood lovers with access to some of the freshest seafood in the world. From the bountiful waters of Roxas City to the bustling markets of Navotos, our local ingredients make this dish truly special.
The Filipino twist on the seafood boil reflects our love for both flavor and value. While trendy restaurants in BGC, Makati, and other urban areas charge premium prices for seafood trays (often ₱1,500-3,000 per serving), home cooks have discovered they can recreate these luxurious spreads for a fraction of the cost. We’ve adapted the recipe to include local favorites like tahong (mussels) and halaan (clams), while keeping the signature Cajun butter sauce that makes this dish irresistible.
What makes our version unique is how it bridges cultures – combining American Cajun seasonings with Filipino seafood traditions. The spicy, buttery sauce reminds many of their favorite Filipino seafood dishes like halabos na hipon or ginataang alimango, but with an international twist. It’s become a popular choice for family celebrations, replacing or accompanying traditional Filipino seafood dishes at special occasions.
The rise of seafood boils in Filipino homes also speaks to our love of shared meals or “budol fights” – there’s something genuinely Filipino about gathering around a table, eating with our hands, and sharing a bountiful spread of seafood with loved ones. The dish has become so popular that even local palengkes and supermarkets have started stocking ingredients like Old Bay seasoning and Cajun spice blends, making it easier for home cooks to recreate this feast.
Today, this dish represents the best of modern Filipino cooking – taking international flavors, adapting them to local tastes and ingredients, and making them accessible to every home cook. Whether you’re preparing it for a special occasion or just wanting to treat your family to something special, this seafood boil brings restaurant-quality dining to your own kitchen, proving that the best meals are indeed the ones made at home.
