Seafood Cajun Tray

A Spanish-inspired Filipino dish made with shrimp sautéed in garlic, olive oil, and chili, known for its bold and savory flavor. Often served as an appetizer or pulutan.

Ingredients

Seafood:

• 2 lbs shrimp (shell-on)
• 2 lbs crab legs or lobster tails

 Veggies:

• 1 lb andouille sausage, sliced
• 4–6 ears corn, halved
• 2 lbs baby potatoes

Seasonings:

• 4 tbsp Cajun seasoning (Tony Chachere’s or homemade)
• 2 tbsp paprika
• 1 tbsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp black pepper
• 1 tsp salt

Liquids & Aromatics:

• 12 cups water
• 1 bottle light beer (optional, for depth)
• 1 large onion, quartered
• 4 cloves garlic, minced
• Butter Sauce:
• 1 cup unsalted butter, melted
• 2 tbsp Cajun seasoning
• Juice of 1 lemon

Procedure

1.  Prepare the broth: In a large stockpot, bring water and beer to a boil. Add onion, garlic, and all dry seasonings. Simmer for 10 minutes to infuse flavor.
2. Cook potatoes and corn: Add baby potatoes first; cook for 10–12 minutes until tender. Add corn and sausage; cook another 5–7 minutes.
3. Add seafood: Place shrimp, crab, or lobster into the pot. Cook for 5–7 minutes until the seafood turns opaque and shells are bright.
4. Drain and serve: Strain the boil, discarding the broth. Spread the seafood, sausage, corn, and potatoes onto a large table lined with parchment or newspaper.
5. Finish with butter sauce: Mix melted butter, Cajun seasoning, and lemon juice. Drizzle generously over the seafood boil.
6. Enjoy family-style: Serve hot, with extra lemon wedges and dipping sauce on the side.