Seafood Boil in a Bag
Seafood boil in a bag combines the bold flavors of juicy shrimp, crab legs, lobster tails, smoky sausage, sweet corn, and tender potatoes drenched in a rich garlicky seafood boil sauce. It's an explosion of flavor and so much fun to eat! Make this easy recipe for ultimate seafood feast right in your own home!
For more delicious seafood boil recipes, try my Cajun Seafood Boil Recipe with Garlic Butter Sauce, Low Country Boil Recipe, and this Crawfish Boil recipe too!
order:
- 7.5 Quart Cast Iron Dutch Oven: https://amzn.to/4dcUqms
- Lodge Pre-seasoned Cast Iron Skillet: https://amzn.to/3TyyMSA
- Bamboo Seasonings Box with Mini Spoon: https://amzn.to/4dfHzA6
Looking for a convenient way to serve a seafood boil? My classic seafood boil bags are it! This recipe has all the garlicky, buttery goodness of a regular seafood boil, but is SO much easier!
And If you're a seafood lover like me, your taste buds will scream with joy when you crack open those butter covered snow crab legs and shrimp.
It starts with a a rich, savory seafood boil sauce made from plenty of butter, onion, garlic, and the perfect blend of spices. Then we drench the sauce over your favorite seafood and steam everything in the oven until they're just right.
Why You'll Love This Recipe
- Great for Celebrations! When I think of seafood, it's always a special occasion. These seafood boil bags are great for the summer at picnics, backyard parties, and patio dining. But I also love it as a tasty alternative (or addition) to turkey or ham on holidays like Thanksgiving and Christmas. It's the perfect way to feed a crowd!
- Flavor packed dish! The oven bags lock in all of the flavor and moisture by steaming the seafood in the oven. The result is tender fresh seafood with flavor in every bite.
- So Easy to Prepare! The prep for this baked seafood boil is so simple. Make the sauce, brown some sausage, boil potatoes and corn, then assemble our bags for the oven. It's a super easy recipe!
- Easy Cleanup too! If you have experienced a seafood boil then you know things can get messy. Serving everything in a bag makes for less mess. Now you can enjoy your meal without worrying about what comes after.
Seafood Boil in a Bag Ingredients
See the recipe card for full information on ingredients and quantities.
Seasoning - I use chicken bouillon paste, Cajun seasoning, and Old Bay for a flavorful base, to enhance the taste of the seafood and vegetables. They add so much flavor.
Red Potatoes - Cut in half, these potatoes absorb the bold flavors of the boil while providing a hearty texture.
Smoked Andouille Sausage - Cut into large chunks, this is a classic choice for a seafood boil. Spicy, smoked, and savory, it complements the seafood, seasoning, and potatoes. You can also use kielbasa here too.
Ears of Corn - Cut into thirds, sweet corn provides a crunchy contrast and soaks up the delicious flavors of the boil.
Deveined Jumbo Shrimp - Use large shrimp because small shrimp will cook too quickly. And who doesn't love big juicy shrimp?? Make sure it's deveined to cut down on prep time.
Snow Crab Legs - This is a popular choice because it has a sweet delicate flavor, with mest that's tender yet firm.
Lobster Tails - If you're feeling particularly indulgent and it's in the budget, add sweet lobster tail for an extra treat.
Beer - you can simply use water or chicken broth but beer is a great way to infuse the seafood with even more flavor! I do it with my old bay shrimp boil! You only need 1 cup so you can sip on the leftovers as the seafood bakes 🙂
Seafood Boil Sauce
Salted butter - This forms the rich, buttery base of the sauce, essential for coating the seafood and vegetables.
Aromatics - Use onion and garlic cloves as a foundation of aromatic flavor.
Seasoning - Cajun seasoning, Old Bay seasoning, onion powder, brown sugar, and red pepper flakes create a spicy, sweet, and savory blend that infuses the dish with more flavor.
Chicken stock - This adds a depth of flavor for a rich, savory taste. Beef or vegetable broth works here too.
Lemon juice - This boost of acidity from fresh lemon cuts through the richness of the seafood boil bag sauce.
Fresh parsley and chives - Herbs add a fresh note that brightens the overall dish.
Substitutions & Variations
- Seafood: Try mussels, crawfish, clams, and blue crab as tasty alternatives or additions to the boil. Each brings its own unique texture and flavor to the dish.
- Hard-boiled Eggs: For another layer of richness and protein, add peeled hard-boiled eggs to the bags.
- Seasoning: Swap the cajun seasoning for lemon pepper if you prefer a salty, citrusy, tangy flavor profile over spicy and savory.
How to Make Seafood Boil in a Bag
Step 1: Place the seafood boil bag into an aluminum pan and place a second bag inside. (double the bag) Open the bag up so that it's nice and wide to prep the bags for adding in the seafood.
Step 2: Bring a large pot of water to a boil over medium-high heat and add chicken bouillon paste, Cajun seasoning, and Old Bay. Stir together carefully and add red potatoes and corn. Cook until potatoes are just fork-tender (should be soft but not falling apart) and corn is vibrant yellow, about 12-15 minutes. Remove from the water and set aside.
Pro Tip: Inspect and wash your crab legs. Run the crab legs under warm water. If you see any black spots, trim the legs or use a lemon to scrub it off.
Step 3: Add a skillet to the stove over medium heat. Drizzle olive oil into the skillet and add sausages. Cook until just browned, about 5 minutes, and remove from the pan.
Step 4: Add butter to the same pan and add diced onion. Cook until fragrant and slightly softened, about 3-5 minutes. Then add garlic and cook for an additional 2 minutes, stirring constantly to prevent burning.
Step 5: Add Cajun seasoning, Old Bay, onion powder, brown sugar, and red pepper flakes. Stir together and cook for 5 minutes. Add chicken stock. Stir and allow the sauce to come to a boil, then simmer for 6-8 minutes to thicken. Remove from the heat and squeeze in lemon juice and parsley.
Step 6: Pour about 1 cup of the sauce into the bottom of the oven bag. Add potatoes and corn first, then place sausages, lemons, and crab legs on top. Pour another cup of the sauce on top. Loosely tie the bag so that the steam can't escape. Gently move the bag left and right, ensuring all of the seafood is covered in the sauce. Cook for 15 minutes, then add the lobster, shrimp, into the bag. Continue to cook for an additional 8-12 minutes, until the shrimp and lobster are pink and slightly curled and the lobster is bright red.
- Allow the seafood to rest in the bag for 10 minutes before opening. Garnish with lemon wedges, parsley, and the remaining seafood boil sauce to serve.
Expert Tips
- Double bag the oven bags! The seafood, especially the crab legs, can poke through the bag and the juices can leak out. To prevent this from happening and preserving all of that flavor, double bag before adding the seafood boil bag ingredients.
- Don't forget to pre-boil potatoes and corn. Boiling these items separately until tender before adding them to the boil bag ensures they are cooked just right.
- Seal the boil bag. Make sure the bag is properly sealed to keep all the steam and flavors inside. It's the difference between a proper seafood boil and a seafood bake.
- Allow the seafood boil to rest. Opening the bag as soon as it comes out of the oven could burn you and it will be too hot to enjoy. Letting the bag rest for 10 minutes after baking allows the flavors to meld and the contents to cool slightly before serving.
- If you don't have a large oven bag (or the turkey size oven bags), you can individually portion out the seafood into a oven-safe bag and pour the boil sauce on top. Don't forget to add the corn, sausages, and potatoes!
Storing Leftovers
Once the seafood has cooled down, store leftovers in the bags or another airtight container in the fridge for 2-3 days.
To reheat, place the sealed bags in a pot of boiling water for about 10-15 minutes, or until the seafood is heated through. Ensure the water covers the bags completely for even reheating.
Ingredients
- 2 tsp chicken bouillon paste
- 1 tbsp cajun seasoning
- 1 tbsp old bay
- 2 lbs Red Potatoes (cut in half)
- 1 lb Smoked Andouille Sausage (cut into large chunks)3 Ears of Corn (cut into thirds)
- 2 lbs Jumbo Shrimp
- 3 lbs Snow Crab Legs
- 1 lb lobster (optional)
- ½ cup Beer
Seafood Boil Sauce
- 2 cups salted butter
- 1 onion (chopped)
- 8 cloves garlic (minced)
- ¼ cup cajun seasoning
- 2 tbsp old bay seasoning
- 1 tbsp onion powder
- 1 ½ tsp brown sugar
- ½ tbsp red pepper flakes
- 1 cup chicken stock
- 2 tbsp lemon juice
- 1 tbsp fresh parsley (chopped)
- 1 tbsp Fresh Chives (chopped), optional
Directions
-
Place the seafood boil bag into an aluminum pan and place a second bag inside. (double the bag) Open the bag up so that it's nice and wide to prep the bags for adding in the seafood and sauces.
-
Inspect and wash your crab legs. Run the crab legs under warm water. If you see any black spots, trim the legs or use a lemon to scrub it off.
-
Bring a large pot of water to a boil over medium-high heat and add chicken bouillon paste, Cajun seasoning, and Old Bay. Stir together carefully and add red potatoes and corn. Cook until potatoes are just fork-tender (should be soft but not falling apart) and corn is vibrant yellow, about 12-15 minutes. Remove from the water and set aside.
-
Preheat the oven to 400°F. Add a skillet to the stove over medium heat. Drizzle olive oil into the skillet and add sausages. Cook until just browned, about 5 minutes, and remove from the pan.
-
Add butter to the same pan and add diced onion. Cook until fragrant and slightly softened, about 3-5 minutes. Then add garlic and cook for an additional 2 minutes, stirring constantly to prevent burning.
-
Add Cajun seasoning, Old Bay, onion powder, brown sugar, and red pepper flakes. Stir together and cook for 5 minutes. Add chicken stock. Stir and allow the sauce to come to a boil, then simmer for 6-8 minutes to thicken. Remove from the heat and squeeze in lemon juice and parsley.
-
Assemble the seafood bag - Add the beer into the bottom of the seafood boil bag. Pour about 1 cup of the sauce into the bottom of the bag. Add potatoes and corn first, then place sausages, lemons, and crab legs on top. Pour 2 cups of the seafood boil sauce on top.
-
Loosely tie the bag so that the steam can escape but it's isn't so tight you can't reopen it. (you can also use butcher's twine for this) Gently move the bag left and right, ensuring all of the seafood is covered in the sauce.
-
Bake for 15 minutes, then add the lobster and shrimp into the bag. Tie the bag again and continue to bake for an additional 8-12 minutes, until the shrimp and lobster are pink and slightly curled and the lobster is bright red.
-
Allow the seafood to rest in the bag for 10 minutes before opening. Garnish with lemon wedges, parsley, and the remaining seafood boil sauce to serve.
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