Easy Seafood Boil In A Bag Recipe | A Fest In A Few Simple Steps

If you have ever had a seafood pot or boil at a restaurant and wanted to make it at home, well here you are.

This seafood boil in a bag recipe is the easiest and best tasting recipe on on the site! It is incredible how simple and quick it is to prepare this dish. If you like Angry Crab Shack then you are going to love this.

No fuss, no mess and just a flavor party covered in butter, spices and garlic. It is also surprisingly cheap for a giant seafood feast!

You can of course make it more expensive with crab and lobster but if you are on a budget it is just as good with some shrimp, imitation crab meat, crawfish or cheap mixed seafood frozen bags.

If you’ve never taken the time to try it you would never know that making seafood boil in a bag is one of the easiest things on earth. Like many recipes on this site you can also make it your own as it is very versatile.

Use the recipe below as a guide on your way to flavor-town. As we also say on ITE you can never under dress or over season. Thus, the seasoning and ingredients suggestions in the recipe are a minimum, so feel free to get a little overboard with the fixins.

Below you will find a DIY creole seasoning as well as cajun garlic butter! What is the difference between cajun and creole? Well not a ton actually but mostly cajun is just a few ingredients where creole is a lot of ingredients.

How do you cook seafood in a bag? Well it is pretty easy, put the seafood in an oven bag, add vegetables, sausage, spices, hot sauce, butter and cook in the oven at 400 for 45 minutes!

Ingredients

1 turkey oven bag Just $1 at store
1 lb shrimp raw shrimp but pre-cooked fine if in a pinch
1 lb crawfish
1 package andouille sausage into bag cut it into pieces & you can sub any sausage you want really
1-2 lbs snow or Alaskan cran
2 ears of corn cut these into thirds
1 lb small red or baby dutch yellow potatoes cut into quarters so they cook through
2 lemons halved & squeezed. I then throw them into the bag.
1 cup butter melt or cut into 8 pieces
4-6 cloves garlic, chopped can also add 2-5 cloves crushed into bag.
1 serving DIY creole seasoning per recipe below Or 5 tbsp of pre-made creole Seasoning like Old Bay, Tony C's or Zatarain's seasoning.
3-5 tbsp hot sauce you can't over hot sauce...

Optional

1/2 cup white wine highly suggested but not mandatory
Any seafood you like! lobster, mussels, clams, octopus, crawfish etc.
1 tbsp lemon pepper into bag

Make Your Own Creole Seaoning

1 tbsp paprika sub chilli powder if no pa
2-3 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp cayenne pepper for mild-medium 2 tbsp if you want it hotter
1/2 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp dried thyme sub more oregano if no thyme
1/2 tbsp black pepper
1/2 tbsp salt

Cajun Butter Dipping Sauce : Optional (I just used the sauce from the bag when it is done)

1 cup butter This is 2 sticks butter
5 tbsp creole seasoning
2 tbsp hot sauce
1 tbsp minced garlic
1 tbsp lemon juice

Instructions

Preheat oven to 400 degrees
Mix DIY creole seasoning ingredients together or just use premade seasoning.
Put the oven bag in a large pan that has sides if it leaks.

If you are using crab legs than can always double the bag to make sure legs do not poke through and create a leaky mess.
Add seafood, sausage, corn and potatoes to bag.
Add in wine, butter, garlic, hot sauce, creole seasoning, squeeze lemons overtop and then add lemon pieces to bag.

It is hard to over-season or over hot sauce this so I will add extra creole seasoning.
Tie up bag and gently move bag to spread fixins around and coat the food.
Place back on pan and bake for 40 minutes. Optional: shake bag around again at 20 minutes.
Remove from oven, serve with french bread or garlic bread & cajun dip.
Dipping the bread into the sauce from the bag is HEAVEN!