Seafood Boil in a Bag

Steamy Cajun seasoned seafood in a buttery, garlicky sauce fresh out of the oven? Get ready for one of my favorite delicious seafood recipes that makes for a stunning presentation too!

Course dinner, Entree

Cuisine Cajun

Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings

Calories 505kcal

Author Imma

Ingredients

1 pound small red potatoes, halved
6 mini ears corn on the cob
2 sticks (240g) unsalted butter (1 cup)
1 medium red onion, diced
5-6 cloves garlic, chopped
½ cup chicken broth
2 tablespoons Old Bay seasoning
1 tablespoon Creole seasoning
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon parsley, chopped
2 tablespoons (30ml) fresh lemon juice (adjust to suit taste)
Salt and pepper to taste
2 pounds (900g) snow crab legs Thawed
1 pound (450g) raw shrimp large, Deveined
16 ounces (450g) smoked andouille sausage, sliced into 1-inch slices diagonally
6 whole eggs hard-boiled

Instructions

Bring a large pot with water on the stove to boil on medium-high heat. The pot should be large enough to fit the potatoes and corn.
Rinse the potatoes and then add them, alongside the corn, to the pot, season with salt, and leave to boil for 12-15 minutes. To check if the potatoes are ready, pierce them with a fork. They should be fork-tender but not falling apart.
To check if the corn is ready, notice the change in color from a lighter to a more intense yellow, and the kernels become fuller and plumper.
When both are cooked, remove them from the water and set them aside.
Slice andouille sausage into ½-1″ pieces diagonally. Add sliced sausage in a skillet or saucepan over medium-high heat, add sliced sausage, and cook until slightly browned, 3-5 minutes. Transfer sausage to a plate and set aside.
Add butter to the saucepan. When the butter melts, add the diced red onion and garlic. Saute for about 5 minutes until the onion is translucent.
Next, add chicken broth, Old Bay seasoning, Creole seasoning, paprika, and cayenne pepper. Stir well. Reduce the heat to low and allow to cook for about 5-7 minutes.
Season with salt and pepper to taste, and add fresh lemon juice and parsley. Mix to fully combine. Cook for an additional minute, then turn off the heat and set aside.
Preheat the oven to 400℉/205℃. Place the bags in a large bowl to stabilize while filling.
Add the thawed snow crab legs, deveined shrimp, sliced andouille sausage, hard-boiled eggs, potatoes, and corn to the oven bag (Divide ingredients into the bags equally). Drizzle the butter sauce throughout and tie the oven bags to seal them.
Toss the contents around in the bags to ensure they are fully coated with the sauce.
Place the bags on a sheet pan or in a baking dish and place it in the oven.
Bake for 20-25 minutes, flipping the bags halfway during the cooking process.
Take the bag out of the oven and allow it to rest for about 5 minutes before opening (hot steam will escape when opened).
Garnish with parsley, arrange lemon wedges around the spread and your seafood is ready to be served.

Notes

This recipe serves 4-5 people, but if you're feeding a crowd, feel free to double, triple, or even quadruple it.
Please don't put regular plastic bags into the oven! Only oven-safe bags specifically designed to withstand heat are safe for this recipe.
For a fun twist on this recipe, use single-serving seafood boil bags. Let your guests assemble their own, adding what they like! Just keep track of where you place each guest's bag on your baking tray.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition