Did I mention it’s insanely easy? The whole meal comes together in just about an hour, with no special cooking techniques required. It’s totally low-stress, with little prep work, and it always comes out perfect! 💯 And the gorgeous presentation! Bright red seafood, corn, and potatoes garnished with fresh lemon wedges and chopped parsley. The colors, textures, and shapes are a feast for the eyes. Your guests will love it. I love oven bags because they make almost any meat juicy and tender by locking in liquid as the meat cooks. A seafood boil-in-a-bag recipe is no exception. We’re making the most of our buttery garlic sauce by cooking everything in the oven bags.
Recipe Ingredients
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
Tips and Tricks
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.
What Goes With Seafood Boil in a Bag
While seafood boil in a bag is a complete meal, there are a couple of sides I like to make. First is homemade garlic bread because you’ll want to sop up that sauce. Second, hot steamed jasmine rice has a beautiful flavor and goes great with everything in the boil. It’s an excellent way to stretch this meal if you’re on a budget too!
More Sensational Seafood Recipes to Try
Conclusion
From prep work to clean up, a seafood boil has never been this easy (or delicious 😉). Already a fan of seafood boil in a bag? Let me know all your best pro tips in the comment section below!
