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–+ servings
Filipino-Style Seafood Boil (with Cajun Sauce)

Ultimate Filipino-Style Seafood Boil (with Cajun Sauce)

A Filipino twist on the classic Cajun seafood boil featuring fresh shrimp, crab legs, and smoked sausage simmered with corn and potatoes in a flavorful broth, then drenched in a rich, spicy butter sauce infused with garlic and Cajun seasonings - a luxurious yet affordable alternative to expensive restaurant seafood platters that's perfect for sharing and can be customized with local seafood favorites like mussels, clams, or squid.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 650 kcal
Difficulty Medium

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
 

Nutrition

Calories: 650kcalCarbohydrates: 28gProtein: 47gFat: 53gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 403mgSodium: 972mgPotassium: 1063mgFiber: 5gSugar: 4gVitamin A: 4156IUVitamin C: 18mgCalcium: 210mgIron: 5mg
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