Restaurant Style Seafood Boil Bag

4.60 stars (15 reviews)

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.

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

Cook Time 30

Total Time 30

Servings bags

Calories 424kcal

Author Tamara J.

Equipment

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!

Nutrition