This Seafood Boil Bag recipe is packed with crab, shrimp, crawfish, corn, and andouille sausage, all smothered in a rich Cajun sauce. Perfect for parties, this easy seafood dish brings big flavor without the fuss.
If you love this recipe, be sure to check out the best Seafood Boil recipe, my Baked Crab Legs, and the super popular Garlic Butter Cajun Seafood Boil Sauce.
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The Best Seafood Boil in a Bag
This one’s buttery, juicy, savory, and coated in my Cajun butter seafood boil sauce. The flavor hits every time, and it’s way easier than a traditional seafood boil.
Once you boil the basics and pour on the sauce, all that’s left to do is bake! It’s the kind of recipe I pull out when I want something low-effort but guaranteed to impress.
Why You'll Love This Seafood Boil
- Less Mess: Since everything cooks in the bag, cleanup is fast and stress-free.
- Easy: Boil the basics, season it up, and bake—no complicated steps or special tools needed.
- Amazing Flavor: Every bite is smothered in buttery Cajun sauce that tastes just like your favorite seafood spot. It's finger-lickin' good!
- Versatile: Mix and match your seafood, adjust the spice, or add extras like sausage and boiled eggs to make it your own.
- Perfect for Parties: Whether you are hosting a summer seafood boil in your backyard or just want to treat loved ones to a fun family dinner, this seafood potluck is perfect for any gathering.
Ingredients you need:
- Snow crab: As sweet as it is savory, snow crabs taste similar to lobster, although they are cheaper and more flaky. They are also more affordable than king crabs.
- Large Shrimp: Clean, peel, and devein jumbo shrimp before cooking.
- Crawfish: A delicious cross between lobster and shrimp.
- Andouille sausage: Smoked sausage is a key ingredient. Use beef sausage if you do not eat pork.
- Baby Red potatoes: These cook faster than most potatoes so they are perfect for a meal made in just 30 minutes.
- Corn on the cob: This adds sweetness and a bit of texture from the crunch. Shuck the corn ahead of time. You can use fresh or frozen corn, cooking instructions are the same.
- Large Eggs: Boiled (optional but recommended).
- Seasoning: I use Old Bay seasoning, garlic powder, and cajun seasoning.
Seafood Boil Sauce
- Butter: Use unsalted butter to control the sodium. Melted butter is the base for the crab boil sauce.
- Olive oil: For a velvety smooth texture.
- Onion: Thinly sliced.
- Garlic: Fesh garlic cloves make such a difference. Add them diced.
- Lemon: Citrus works well with seafood. Lemon juice adds the perfect balance to this seafood boil bag recipe too.
- Chicken broth or Vegetable broth: You can use water instead but a broth adds so much flavor.
- Seasoning: For a savory flavor with a hint of sweetness and a kick of spice, I season the sauce with Old Bay seasoning, paprika, chili powder, cajun seasoning, cayenne pepper (more or less for spice), red pepper flakes (more or less for spice), and lemon pepper seasoning.
- Sweet Chili sauce: This adds a depth of flavor that is unexpected but so welcome!
Where to Buy Seafood Boil Bags
You can find seafood boil bags online at places like Amazon or Walmart, and sometimes in the cookware aisle at your local grocery store. I usually grab the large, oven-safe ones so there’s plenty of room for the crab, shrimp, and all that saucy goodness.
It might not be labeled as a seafood boil bag—look for heat-resistant nylon oven bags, like the kind used for roasting a turkey. Just make sure they’re safe for high heat and come with ties to seal them up tight.
How to Defrost Seafood
See recipe card for ingredient quantities and full instructions.
You can use frozen seafood for this recipe. Defrost the crab legs, shrimp, and crawfish prior to cooking.
Defrost them in the refrigerator overnight. Alternatively, quickly defrost by placing the snow crab legs, shrimp, and crawfish in a large bowl (or separate bowls if desired), and run room temperature water over them. Allow them to sit for 10-15 minutes.
How to Make Seafood Boil in a Bag
Cook Potatoes and Corn
Start by preheating your oven to 350°F. Bring a large pot of water to a rapid boil. Add the old bay seasoning, Cajun seasoning, and garlic powder into the water.
Once the water is boiling, add in the potatoes and corn. Cook them for 15 minutes, or until the potatoes are fork tender.
Boil Eggs
If you are adding boiled eggs, add them to the boiling water for the last 7 minutes. Remove everything from the water and set aside.
Make Seafood Boil Sauce
While the potatoes and corn are cooking, make the seafood boil sauce. Melt one stick of butter and olive oil in a skillet on medium heat. Add the sliced or chopped onions and sauté them until they become translucent, about 5-7 minutes.
Stir in the garlic and saute for 30 seconds to one minute, be sure to stir constantly so the garlic doesn't burn. Add juice of the lemon, and all of the seasonings. Adjust cayenne and red pepper to your level of desired spiciness.
If using additional butter, add the additional sticks now (see notes above about healthier options).
Pour in the chicken broth, vegetable broth, or water now (choose either-or, not all three). Simmer the sauce until the butter is melted and the sauce reduces a bit, about 10 minutes.
Prepare Seafood Boil Bags
Assemble the seafood bags on a baking sheet that is large enough to hold all 6 bags.
Cut the sausage up into thin slices. Add some of the sausage, one cluster of crab, a handful of shrimp, and some of the crawfish into each bag.
Next, add two potatoes, and a corn on the cob to each seafood boil bag.
Pour about ¼ cup of sauce into each bag, and close tightly with the ties that come with the oven bags. There should be some sauce left over for serving.
Place the baking sheet in the oven, and bake the seafood for 15 minutes.
Peel the boiled eggs and set them aside. Remove the seafood bags from the oven. Once they are cool enough to handle, remove the zip tie.
Add a boiled egg to each seafood boil bag. Sprinkle some Cajun seasoning and garlic powder over the seafood (if desired).
Serve the remaining cajun seafood boil sauce in small bowls to dip the seafood in. And finally, enjoy!
How Long to Boil Seafood
For this recipe, you only need to boil the potatoes, corn, and optional eggs—seafood like crab, shrimp, and crawfish go into the oven bags and bake instead. Boil the potatoes and corn for about 15 minutes, adding the eggs during the last 7 minutes. The seafood cooks in the oven for 15 minutes at 350°F, drenched in sauce for maximum flavor.
Pro Tips
- Add even more shellfish. Toss in mussels or lobster tails if you want to level up your boil with extra variety and flavor.
- Only use oven-safe bags. Don’t try this with regular plastic or Ziploc bags. You need large oven bags that can handle up to 400°F without melting.
- Cut your sausage into thin slices. This makes it easier to portion into each bag and ensures every bite is seasoned and flavorful.
- Serve with lemon and lime wedges. The citrus adds a fresh pop and helps cut through the richness of the butter sauce.
- Double the sauce if needed. If you like your seafood extra saucy, make a little more sauce to pour over before serving.
Storage
Store leftover seafood boil bags in the fridge for up to 2 days. These do not freeze well.
How to Reheat Seafood Boil Bag
To reheat your seafood boil bag, place the sealed bag on a baking sheet and warm it in the oven at 350°F for about 10 minutes, or until heated through. You can also remove the contents and reheat everything in a large skillet over medium heat, adding a splash of broth or leftover sauce to keep it from drying out.
Avoid microwaving in the plastic bag. If using the microwave, transfer to a microwave-safe dish and cover loosely before heating.
How to Serve Your Seafood Boil
This seafood boil bag is hearty and filling all on its own, thanks to the crab, shrimp, crawfish, potatoes, and that rich Cajun sauce. But if you’re looking to round it out with a few extra sides, here are some of my favorite pairings.
- Cajun Fried Corn on the Cob: Sweet corn fried in a buttery Cajun seasoning mixture for a crispy, spicy twist.
- Mashed Red Potatoes: Creamy mashed red potatoes with garlic, herbs, and Boursin cheese for a rich, savory side.
- Seafood Pasta Salad: A refreshing mix of shrimp, imitation crab, veggies, and pasta tossed in Italian dressing.
- Cobb Salad with Cilantro Lime Shrimp: A vibrant salad with lettuce, tomato, avocado, and marinated shrimp.
- Quick and Easy Garlic Fried Rice: Toasted garlic rice pan-fried until golden, ideal for soaking up leftover sauce.
FAQ
Why do seafood boils come in a bag?
Seafood boil is often served in a bag for convenience and easy cleanup. The sealed bag locks in moisture, keeping everything juicy and flavorful. It’s also a fun way to serve individual portions for each person.
Why is there an egg in a seafood boil?
The egg isn’t traditional for everyone, but it’s a popular add-in that soaks up the flavorful sauce and adds extra protein. I like to include it for that hearty, satisfying touch.
What sauce do you use for a seafood boil?
Can I make the sauce ahead of time?
Yes, the Cajun butter seafood boil sauce can be made in advance and stored in the fridge for up to 3 days. Just reheat it gently on the stove before pouring it into the bags.
More Seafood Recipes
Looking for other recipes like this? Try these:
After you try this Seafood Boil Bag recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 6 clusters Snow crab
- 2 pounds Large Shrimp cleaned, peeled, and deveined
- 3 pounds Crawfish
- 2 links Andouille or Beef sausage
- 12 baby Red potatoes
- 6 ears Corn on the cob
- 6 large Eggs boiled (optional but recommended)
- 2 tablespoons Old bay seasoning
- 1 tablespoon Garlic powder
- 1 tablespoon Cajun seasoning
Seafood Boil Sauce
- 3 sticks Butter unsalted
- ¼ cup Olive oil
- 1 whole Onion thinly sliced
- 3 tablespoons Garlic diced
- 1 Lemon juiced
- 3 cups Chicken or Vegetable broth or water
- 3 tablespoons Old bay seasoning
- 3 tablespoons Paprika
- 2 tablespoons Chili powder
- 1 tablespoon Cajun seasoning
- 1 tablespoon Cayenne pepper more or less for spice
- 1 tablespoon Red pepper flakes more or less for spice
- 1 tablespoon Lemon pepper seasoning
- 2 tablespoons Sweet Chili sauce
Instructions
- Start by preheating your oven to 350°F.
- Bring a large pot of water to a rapid boil. Add the old bay seasoning, Cajun seasoning, and garlic powder into the water.
- Once the water is boiling, add in the potatoes and corn. Cook them for 15 minutes, or until the potatoes are fork tender.
- If you are adding boiled eggs, add them to the boiling water for the last 7 minutes. Remove everything from the water and set aside.
- While the potatoes and corn are cooking, make the seafood boil sauce.
Garlic Butter seafood sauce:
- Melt one stick of butter and olive oil in a skillet on medium heat. Add the sliced or chopped onions and sauté them until they become translucent, about 5-7 minutes.
- Stir in the garlic and saute for 30 seconds to one minute, be sure to stir constantly so the garlic doesn't burn. Add juice of the lemon, and all of the seasonings. Adjust cayenne and red pepper to your level of desired spiciness.
- If using additional butter, add the additional sticks now (see notes above about healthier options).
- Pour in the chicken broth, vegetable broth, or water now (choose either-or, not all three). Simmer the sauce until the butter is melted and the sauce reduces a bit, about 10 minutes.
Prepare the seafood boil bags:
- Assemble the seafood bags on a baking sheet that is large enough to hold all 6 bags.
- Cut the sausage up into thin slices. Add some of the sausage, one cluster of crab, a handful of shrimp, and some of the crawfish into each bag.
- Next, add two potatoes, and a corn on the cob to each seafood boil bag.
- Pour about ¼ cup of sauce into each bag, and close tightly with the ties that come with the oven bags. There should be some sauce leftover for serving.
- Place the baking sheet in the oven, and bake the seafood for 15 minutes.
- Peel the boiled eggs and set them aside. Remove the seafood bags from the oven. Once they are cool enough to handle, remove the zip tie.
- And enjoy!
Todd Golwitzer says
Hi! I am wanting to make this recipe while camping and do not have a stove but thought I may be able to boil the bags and cook the seafood that way. Do you think this would be successful? And how long to boil if so?
Tamara J. says
Hello, I am not sure because I made this recipe in the oven- not on a stovetop.
Maria Ross says
My family loved this recipe
Tamara J. says
Yay! I'm so happy to hear that 🙂
Joann says
Thanks for sharing. I can’t wait to try this recipe. I do have a question. Can the sauce be prepared the day before? I am also a little confused as far as the butter to dry ingredient ratio. Are the dry ingredients listed for three sticks of butter or for one stick of butter listed in the instructions? Thank you.
Tamara J. says
Yes you can definitely prepare the sauce ahead of time. The seasonings are for the seafood boil sauce. Per the instructions- one stick is necessary, all 3 are optional. So add your first stick of butter to saute your onions and garlic, add your seasonings, then add the additional butter if desired. Hope that helps 🙂
Jen says
So I understand that you boil the potatoes and the corn prior with seasonings. Do you add that water that you used with the sauce that you make for the crab boil or do you discard it? That’s where I’m confused.
Tamara J. says
No you do not add the water to the sauce, discard it.
Constance Farrar says
Great recipe!!
Just a little confused as far as the butter to dry ingredient ratio.
Is the dry ingredients listed for the 3 sticks of butter or for one stick of butter which is listed in the instructions?
Tamara J. says
Per the instructions- one stick is necessary, all 3 are optional. So add your first stick of butter to saute your onions and garlic, add your seasonings, then add the additional butter if desired. Hope that helps 🙂
Tee-Redd says
Not to be confused with a real seafood boil the way people in Louisiana do it.
We season our seafood we don’t sauce it.
Tamara J. says
That’ awesome Tee! Do you dip your seasoned seafood into any sort of sauce?
Fawn Mia Glasgow says
This recipe sounds amazing - can the ingredients be frozen and then boiled at a later time? I will definately try this....
Tamara J. says
The seafood and corn I use is already frozen. I am not too sure about the eggs and potatoes though.
Ruth W. says
Hi
I tried it , was great for my family, I left off the sweet chili sauce, and the chili powder but added hot sauce! I added more lemon juice. It was great. Also, recommend using No salt Tony Chachere and no salt chicken broth. Was not too salty.
Thank you
Tamara J. says
I love that you adjusted it to your liking! Thanks for the review 🙂
Pam says
These turned out so good. We never tried boiled eggs with a seafood boil and now I don’t want it any other way!
Tj says
I just wanna say I’ve made this a few times and it’s my favorite I love it and who ever is reading this needs to make it.
Tamara J. says
Thank you!! 🙂
Terri says
Yum
trina says
Made these for my husband's birthday last weekend and he was in love! The instructions were super simple to follow and the sauce was delicious.
Tamara J. says
Yay! I'm glad you enjoyed them.
john says
super delicious
Jeri says
Yum
Tamara J. says
I love to hear that. Happy belated birthday to your husband!
Troy says
So goodttoy
Floyd says
Amazing