Seafood Boil Bag
A Seafood Boil Bag is the easiest way to bring bold, seafood flavors to your table—perfect for casual gatherings or family dinners.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 6 to 8
- Category: Dinner
- Method: Baking (in a bag)
- Cuisine: American
Ingredients
2 teaspoons salt – Enhances the natural flavors of the seafood and vegetables.
1/2 cup water or stock – Provides the necessary moisture to steam the ingredients, infusing them with richness.
1 1/2 cups butter – The heart of the boil; melted butter carries the spices and adds a velvety texture to the dish.
1/4 cup hot sauce (such as Crystal® hot sauce) – Brings a balanced heat that enhances, rather than overpowers, the seafood.
2 tablespoons lemon pepper – Adds a bright, citrusy note with a subtle kick of black pepper.
2 tablespoons seafood seasoning (such as Old Bay® Original) – A classic blend that delivers a perfect mix of heat, salt, and aromatic spices.
1 1/2 tablespoons Cajun seasoning – Infuses the dish with bold, smoky flavors and a touch of warmth.
1 tablespoon paprika – Deepens the color of the dish while contributing a mild, earthy sweetness.
2 teaspoons granulated garlic – Intensifies the garlic undertones without overwhelming the dish.
1 teaspoon cayenne pepper – Provides an extra punch of spice for those who love a little heat.
2 pounds small red potatoes – These hold their shape well and absorb all the flavorful juices.
3 ears corn, cut into thirds – Sweet, juicy corn balances the spice and adds a satisfying crunch.
1 head garlic, halved lengthwise – Slowly infuses the broth with its aromatic essence.
1 small onion, chopped – Adds depth and a mild sweetness as it steams.
8 ounces whole button mushrooms – Absorb the buttery, spicy flavors while adding an earthy touch.
4 large hard-boiled eggs – A classic addition to a seafood boil, offering a creamy contrast to the bold flavors.
1 pound smoked sausage, cut into 2-inch pieces – A smoky, savory element that complements the seafood.
4 snow crab clusters – Sweet, succulent crab legs that soak up all the buttery seasoning.
2 pounds shrimp – Tender, juicy shrimp that cook quickly and absorb all the spices.
2 lemons, halved, divided – One half is squeezed into the boil for acidity, while the other half is served on the side for a fresh burst of citrus.
Instructions
Start by preparing your vegetables, which will form the hearty base of the seafood boil bag. Take your small red potatoes and place them in a large pot. Cover the potatoes with water, making sure the water level is about 3 inches above the potatoes. Add 2 teaspoons of salt to the water—this will help season the potatoes and vegetables as they cook.
Set the pot over medium-high heat and allow it to come to a boil. Once boiling, let the potatoes cook for about 5 minutes before adding the corn (cut into thirds) and halved garlic cloves. Continue to boil the mixture until the potatoes are tender, which should take approximately 10 more minutes. Once everything is cooked through, drain the water and set the vegetables aside.
In a deep skillet or saucepan, heat the pan over medium heat. Add the smoked sausage, sliced into 2-inch pieces. Increase the heat to medium-high and cook until the sausage is browned on both sides, which should take around 3 minutes. Once browned, remove the sausage from the pan and set it aside. The browned sausage will impart a rich, smoky flavor that will infuse the entire dish later.
While you’re working on the other steps, preheat your oven to 400°F (200°C). Set the oven rack in the lower third of the oven, as this position will help the bag steam evenly and cook everything to perfection. Preheating ensures that when it’s time to bake the seafood bag, it’ll be hot and ready to work its magic.
Next, add the chopped onion to the skillet, using the sausage drippings for extra flavor. Stir the onion constantly and cook it until it starts to soften, which should take about 3 minutes. This allows the onion to release its natural sugars and enhance the savory profile of the dish. Once the onion begins to soften, pour in a splash of wine to deglaze the pan, scraping up any delicious browned bits stuck to the bottom. This step enhances the flavor, giving it more complexity and richness. Stir in water to loosen up the mixture and create a flavorful liquid base.
To build the bold, aromatic sauce that will bring the entire boil together, it’s time to add the seasonings. Into the skillet, add butter, hot sauce, lemon pepper, Old Bay seasoning, Cajun seasoning, paprika, granulated garlic, and cayenne pepper. Reduce the heat to medium and cook while stirring constantly until the butter melts and the sauce is smooth and well-combined. Remove the skillet from the heat once everything is blended. The sauce should be a perfect balance of buttery richness, spice, and acidity.
Now comes the fun part—assembling the seafood boil bag! Take a large oven or turkey cooking bag and open it inside a large bowl or pot, letting the top edge hang over the rim to make filling easier. Begin by layering the cooked corn and potatoes at the bottom of the bag. Follow this with mushrooms, hard-boiled eggs, snow crab clusters, shrimp, and the browned sausage.
Once everything is in place, pour the prepared butter sauce over the top, ensuring every ingredient is generously coated. Squeeze the juice of two lemon halves into the bag for a burst of fresh citrus. Carefully tie the bag tightly at the top, leaving room for the steam to circulate and cook the ingredients evenly. If needed, double bag the contents to prevent any punctures from the sharp crab legs or seafood. Gently toss the contents inside the bag to coat everything with the sauce.
Place the filled bag into a large baking dish to catch any potential leaks. Transfer it to the preheated oven and bake for about 30 minutes, or until the bag is filled with steam and the shrimp are fully cooked, turning opaque. The crab should also be cooked through at this point. The steam inside the bag will cook everything gently while preserving the rich flavors.
After 30 minutes, carefully cut open the seafood boil bag, allowing the fragrant steam to escape. Squeeze the remaining lemon halves over the dish for an extra burst of citrus.
Serve immediately, and enjoy the decadent, bold flavors of the seafood boil. You can either serve the contents directly from the bag or transfer them to a large platter for a more elegant presentation. Don’t forget to offer extra napkins—this meal is all about getting your hands messy and enjoying the flavorful experience!
Nutrition
- Serving Size: 6
- Calories: 1102
- Sugar: 15g
- Sodium: 5873mg
- Fat: 61g
- Saturated Fat: 29g
- Carbohydrates: 69g
- Fiber: 10g
- Protein: 73g
- Cholesterol: 654mg
Find it online: https://yummycookin.com/seafood-boil-bag/