Seafood Boil Cook-Off: Pinoy vs. Cajun

Travis is a Cajun who is fiercely proud of his heritage and, most importantly, cuisine. Olga and Leica are Pinoys (colloquial term for Filipinos) who grew up in a multi-cultural setting but retain great pride in their mothers’ hometown: the seafood capital of the Philippines, Capiz.

Seafood features prominently in both native cuisines, and it has been hotly debated within the Hungry Family which of the two is better. So we decided to have a Seafood Boil Cook-Off!

Early Friday morning, the Hungry family set off for the Fish & Vegetable Market.

The Grocery List:

Cajun Team 6 pcs Blue Crabs 3 kg Medium Shrimps Potatoes Large Yellow Onions Corn on the cob Garlic Special ingredient from the USA: Zatarain’s® Crawfish, Shrimp and Crab Boil

Pinoy Team 3 kg Medium Shrimp Garlic Okra Eggplant Tomato Red Onions Spring Onions Bagoong

At home, we survey the loot:

  

Crabs and shrimp properly prepped, let the cook-off begin!

Seafood boils are a major part of Cajun tradition. So much so that every grocery store in Louisiana, USA sells a variety of premixed spices. Travis uses Zatarain’s® Crawfish, Shrimp and Crab Boil which he brings back from the ‘States every vacation.

Fill a pot a third of the way with water, quartered onions, large cubed potatoes, corn and Zatarain’s®, bring to a boil. Add shrimps and let cook for 1 minute, take off heat and let stand for 15 minutes. Fish out shrimps, and cover with aluminum foil. Bring mixture back to a boil, add crabs. Let cook for 5 minutes, take off heat and let stand for 15 minutes.

The Filipino way of boiling shrimp is much simpler with less ingredients: Sprite (or any choice lemon soda) and lots of Tabasco. Dump shrimp, Sprite and a quarter cup of Tabasco into a pot, let boil for 5 min, and let stand over low heat for an additional 15 before serving.

Condiments, or what Filipinos call ‘sāw-sāw,’ are vinegar with chilies and garlic seasoned with salt and pepper, and soy sauce with onions, lemon, chilies. And because it’s Olga cooking, she also makes a roasted eggplant salsa comprising of roasted eggplant flesh, tomatoes, onions and bagoong, as well as some salted steamed okra. Did we mention the rice? Filipinos eat rice with everything, and this meal is no different.

Two and a half hours later, the results are stunning:

Cajun

Pinoy

Verdict? It was decided unanimously that both achieve the same results: happy tummies.