Description
Seafood Boil in a Bag is a bold, Cajun-inspired feast featuring juicy shrimp, tender snow crab legs, lobster tails, smoky sausage, corn, and potatoes drenched in a rich garlicky butter sauce. Steamed together in oven-safe bags, this flavorful and low-mess dish is perfect for gatherings and celebrations.
Ingredients
- 2 teaspoons chicken bouillon paste
- 1 tablespoon Cajun seasoning
- 1 tablespoon Old Bay seasoning
- 2 pounds red potatoes, halved
- 1 pound smoked andouille sausage, cut into chunks
- 3 ears corn, cut into thirds
- 2 pounds jumbo shrimp, deveined
- 3 pounds snow crab legs
- 1 pound lobster tails (optional)
- 1/2 cup beer
- Seafood Boil Sauce:
- 2 cups salted butter
- 1 medium onion, finely chopped
- 8 cloves garlic, minced
- 1/4 cup Cajun seasoning
- 2 tablespoons Old Bay seasoning
- 1 tablespoon onion powder
- 1 1/2 teaspoons brown sugar
- 1/2 tablespoon red pepper flakes
- 1 cup chicken stock
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped (optional)
Instructions
- Place one oven-safe turkey bag inside a large baking dish and insert a second bag inside the first to double bag. Open wide for filling.
- Bring a large pot of water to a boil. Add bouillon paste, Cajun seasoning, and Old Bay. Add potatoes and corn. Boil 12–15 minutes until fork-tender. Drain.
- Preheat oven to 400°F (200°C).
- Brown sausage in a skillet over medium heat for about 5 minutes. Remove and set aside.
- In the same skillet, melt butter. Add onion and cook 3–5 minutes until softened. Stir in garlic and cook 2 minutes.
- Add Cajun seasoning, Old Bay, onion powder, brown sugar, and red pepper flakes. Cook 5 minutes. Add chicken stock, bring to boil, then simmer 6–8 minutes until slightly thickened. Stir in lemon juice, parsley, and chives.
- Pour beer into the oven bag. Add 1 cup sauce. Layer potatoes and corn, then sausage and crab legs. Pour 2 more cups sauce over top.
- Loosely seal bag and gently shake to coat. Bake 15 minutes.
- Carefully open bag, add shrimp and lobster tails, reseal, and bake 8–12 minutes until shrimp are pink and lobster is bright red.
- Let rest 10 minutes before opening. Garnish with parsley and serve with remaining sauce.
Notes
- Double bag to prevent leaks and bursting.
- Add shrimp and lobster later to avoid overcooking.
- Thaw frozen seafood completely and pat dry before using.
- Adjust spice level by reducing Cajun seasoning or red pepper flakes.
- Best served immediately for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 35–40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1 portion (approx. 1/8 recipe)
- Calories: 780 kcal
- Sugar: 6 g
- Sodium: 1250 mg
- Fat: 58 g
- Saturated Fat: 32 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 210 mg
