Seafood Boil In A Bag

1. Seafood – Snow crab legs and shrimp are my favorite options, but you could add other seafood. I’ve tried lobster tail and mussels, which were delicious. 
2. Vegetables – Potatoes and corn are a must for me, along with chopped red onion.
3. Sausage – Andouille sausage was made for seafood boils! You could use another sausage variety, but I highly recommend andouille when pairing sausage with seafood. 
4. Eggs – Hard-boiled eggs don’t crop up in every seafood boil in a bag, but it’s a beautiful addition. Try and see if it isn’t amazing! 
5. Garlic Butter Sauce – Now for the secret sauce. Melted butter, garlic cloves, chicken broth, Old Bay and Creole seasoning, paprika, and cayenne make for the most sensational butter sauce you’ve ever tasted.
6. Oven Bags – This isn’t technically an ingredient. But you do need either large oven bags or small ones for this recipe.

How to Make Seafood Boil in a Bag

Prepare the Ingredients 

• Heat – Bring a large pot with water on the stove to boil on medium-high. The pot should be large enough to fit the potatoes and corn. 
• Add Veggies – Rinse the potatoes and then add them, alongside the corn, to the pot, season with salt and leave to boil for 12-15 minutes. (Photo 1)
• Check if the potatoes are ready by piercing them with a fork. They should be fork-tender but stay intact. And the corn will change in color from a lighter to a more intense yellow, with fuller, plumper kernels. When both are well cooked, remove them from the water and set them aside. 
• Cook the Sausage – Slice the andouille sausage into ½-1″ pieces diagonally. Heat a skillet or saucepan over medium-high heat, and cook until lightly browned (3-5 minutes). Transfer the sausage to a plate and set it aside. (Photo 2)

Make the Butter Sauce

• Saute Veggies – Add butter to the saucepan. When the butter melts, add the diced red onion and garlic. Saute for 5 minutes or until the onion is translucent. (Photos 3-4)
• Season – Next, add the chicken broth, Old Bay seasoning, Creole seasoning, paprika, and cayenne pepper. Mix well. Then, reduce the heat to low and cook for 5-7 minutes. (Photo 5)
• Final Stretch – Season with salt and pepper to taste, and add fresh lemon juice and parsley. Mix well and cook for another minute. Turn off the heat and set aside. (Photo 6)

Assemble the Bags

• Preheat the oven to 400℉/205℃. Place the bags in a large bowl to stabilize while filling. 
• Assemble – Add the thawed snow crab legs, deveined shrimp, andouille sausage, hard-boiled eggs, potatoes, and corn to the oven bag (divide the ingredients between the bags evenly). (Photo 7)
• Add Sauce – Drizzle the butter sauce throughout and tie the oven bag to seal it. Toss the contents around in the bag to ensure the sauce coats everything. (Photo 7)

Bake the Seafood Boil

• Bake – Place the bags on a baking sheet pan or dish and place them in the oven. Bake for 20-25 minutes, flipping the bags halfway during cooking. (Photo 8)
• Rest – Remove the bags from the oven and let rest for 5 minutes before opening (be careful of the hot steam). 
• Serve – Garnish with parsley and lemon wedges, and your seafood is ready.

Recipe Variations

1. Thai-inspired: Lemongrass, galangal, kaffir lime leaves, Thai chilies, fish sauce, and coconut milk deliver amazing flavors. Serve with steamed rice. 🍚
2. Milder Seafood Boil: Omit the Cajun seasoning and add thyme, rosemary, and parsley. Garnish with additional fresh herbs before serving. 🌿
3. Italian Seafood: Toss seafood, cherry tomatoes, artichoke hearts, olives, garlic, lemon slices, olive oil, oregano, thyme, salt, and black pepper in the bag. Serve with crusty bread. 🥖
4. Regular Seafood Boil: There is a seasoning mix made for seafood boils. Feel free to take that shortcut.
5. Cajun Seafood Boil Recipe: If you can find Zatarain’s Shrimp and Crab Boil, you’ll have an authentic Cajun dinner.

Tips and Tricks

1. This recipe serves 4-5 people, but if you’re feeding a crowd, feel free to double, triple, or even quadruple it. 
2. Please don’t put regular plastic bags into the oven! Only oven-safe bags specifically designed to withstand heat are safe for this recipe.
3. 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.

Make-Ahead Instructions

Bake seafood boil in a bag fresh, but you can do some of the prep work ahead. Prep all the ingredients and assemble them in the bags. Store them in the fridge, and put them in the oven when you’re ready to go.

Serving and Storage Instructions

Serve steaming hot seafood boil straight from the bag on a big serving platter.

Seal leftovers in an airtight container and refrigerate them for up to 3 days. To reheat, add butter to a saucepan set to medium heat. Cook low and slow until everything is nice and warm.

FAQs