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Restaurant Style Seafood Boil Bag

This post was last updated on April 15, 2025 at 4:37 pm

May 2, 2023 by Tamara J. 27 Comments

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Take Me to the Recipe

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.

individual seafood boil bags
Jump to:
  • The Best Seafood Boil in a Bag
  • Why You'll Love This Seafood Boil
  • Ingredients you need:
  • Where to Buy Seafood Boil Bags
  • How to Defrost Seafood
  • How to Make Seafood Boil in a Bag
  • How Long to Boil Seafood
  • Pro Tips
  • Storage
  • How to Reheat Seafood Boil Bag
  • How to Serve Your Seafood Boil
  • FAQ
  • More Seafood Recipes
  • 📖 Recipe

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.
opened bag of seafood boil with crab legs, crawfish, andouille sausage, corn and potatoes

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 bag ingredients in bowls

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!
seafood boil bag sauce seasoning in a bowl

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.

baking tray full of seafood boil bags

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.

close up view of a bowl of crab legs
individual bowls of seafood boil bag ingredients, with crawfish at the forefront

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.

bowl full of seasoning

Once the water is boiling, add in the potatoes and corn. Cook them for 15 minutes, or until the potatoes are fork tender. 

bowl containing cooked corn and potatoes
potatoes added to seafood boil broth

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).

pot full of seafood boil sauce

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.  

baking tray full of seafood boil bags

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). 

opened bag of seafood boil

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.

bowl full of seasoned seafood

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?

This recipe uses a homemade Cajun butter seafood boil sauce made with butter, olive oil, garlic, onion, broth, lemon juice, and a mix of bold seasonings. It’s rich, savory, and perfect for smothering over the seafood and dipping on the side.

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.

Can I use frozen seafood to make a seafood boil bag?

Absolutely! I strongly recommend using frozen seafood for this recipe because it was frozen at peak freshness. Fresh seafood that you get at the market (the variety you see on ice) is actually frozen seafood that has been defrosted.

More Seafood Recipes

Looking for other recipes like this? Try these:

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    Grilled King Crab Legs with Garlic Butter Seafood Sauce (with video)
  • close up view of a bowl of garlic butter shrimp ramen
    Garlic Butter Shrimp Ramen
  • shrimp corn sausage and potatoes on a platter with garlic butter sauce on it
    Shrimp Boil with Garlic Butter Sauce
  • plated marry me salmon with. fork inserted to show flaky, tender center
    Mouthwatering Marry Me Salmon

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

tray full of seafood boil bags

Restaurant Style Seafood Boil Bag

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.
Print Recipe SaveSaved! Rate Recipe
Cook Time: 30 minutes minutes
Total Time: 30 minutes minutes
Course: Seafood
Cuisine: American
Keyword: how to make a seafood boil bag, How to reheat seafood boil bag, seafood boil, seafood boil bag, seafood boil bags, seafood boil in a bag, Where to buy seafood boil bags
Servings: 6 bags
Calories: 424kcal
Author: Tamara J.

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. 
  • Add a boiled egg into each seafood boil bag. Sprinkle some Cajun seasoning and garlic powder over the seafood (if desired). 
  • Serve the remaining seafood boil sauce in small bowls to dip the seafood in. 
  • And enjoy!

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Nutrition

Serving: 1 | Calories: 424kcal | Carbohydrates: 23g | Protein: 97g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Cholesterol: 155mg | Sodium: 245mg | Fiber: 12g | Sugar: 3g
Did you make this recipe?Please leave a comment on the blog and tag me in your photo on Instagram or Facebook!

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Thanks for sharing!

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Comments

    4.60 from 15 votes (10 ratings without comment)

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    Recipe Rating




  1. Todd Golwitzer says

    July 03, 2024 at 11:48 am

    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?

    Reply
    • Tamara J. says

      July 03, 2024 at 1:39 pm

      Hello, I am not sure because I made this recipe in the oven- not on a stovetop.

      Reply
  2. Maria Ross says

    July 03, 2024 at 10:11 am

    My family loved this recipe

    Reply
    • Tamara J. says

      July 03, 2024 at 1:39 pm

      Yay! I'm so happy to hear that 🙂

      Reply
      • Joann says

        March 21, 2025 at 5:05 am

        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

        March 26, 2025 at 12:28 am

        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 🙂

  3. Jen says

    May 28, 2024 at 10:21 pm

    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.

    Reply
    • Tamara J. says

      June 02, 2024 at 4:59 am

      No you do not add the water to the sauce, discard it.

      Reply
  4. Constance Farrar says

    March 18, 2024 at 1:12 pm

    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?

    Reply
    • Tamara J. says

      March 26, 2025 at 12:29 am

      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 🙂

      Reply
  5. Tee-Redd says

    December 24, 2023 at 9:19 pm

    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.

    Reply
    • Tamara J. says

      January 06, 2024 at 4:09 pm

      That’ awesome Tee! Do you dip your seasoned seafood into any sort of sauce?

      Reply
  6. Fawn Mia Glasgow says

    December 05, 2023 at 12:08 pm

    This recipe sounds amazing - can the ingredients be frozen and then boiled at a later time? I will definately try this....

    Reply
    • Tamara J. says

      December 06, 2023 at 2:22 pm

      The seafood and corn I use is already frozen. I am not too sure about the eggs and potatoes though.

      Reply
  7. Ruth W. says

    November 25, 2023 at 5:13 am

    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

    Reply
    • Tamara J. says

      November 26, 2023 at 6:20 pm

      I love that you adjusted it to your liking! Thanks for the review 🙂

      Reply
  8. Pam says

    November 24, 2023 at 9:16 pm

    These turned out so good. We never tried boiled eggs with a seafood boil and now I don’t want it any other way!

    Reply
    • Tj says

      August 26, 2024 at 10:57 pm

      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.

      Reply
      • Tamara J. says

        August 26, 2024 at 11:08 pm

        Thank you!! 🙂

  9. Terri says

    November 24, 2023 at 9:12 pm

    5 stars
    Yum

    Reply
  10. trina says

    October 04, 2023 at 2:34 pm

    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.

    Reply
    • Tamara J. says

      October 05, 2023 at 4:44 pm

      Yay! I'm glad you enjoyed them.

      Reply
  11. john says

    October 04, 2023 at 2:32 pm

    5 stars
    super delicious

    Reply
  12. Jeri says

    September 15, 2023 at 4:46 pm

    5 stars
    Yum

    Reply
  13. Tamara J. says

    June 11, 2023 at 6:13 pm

    I love to hear that. Happy belated birthday to your husband!

    Reply
  14. Troy says

    June 04, 2023 at 5:56 pm

    5 stars
    So goodttoy

    Reply
  15. Floyd says

    May 13, 2023 at 12:17 pm

    5 stars
    Amazing

    Reply

HEY, Y'ALL!

I'm Tamara! I'm a Southern girl who has cooking in her blood. A wife and busy mom of four awesome kids. I love sharing fun family ideas, money saving life hacks, and have a variety of fool-proof family-friendly recipes for the family on the go. Learn more about Tamara


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