If you’re looking for an inspired seafood dinner that is easy to make and incredibly flavorful, this Cajun seafood boil in a bag recipe is the perfect solution.
This low country boil, inspired by the flavors of New Orleans, features snow crab legs, shrimp, smoked sausage, boiled eggs, corn on the cob and red potatoes. Everything is seasoned to perfection and baked together in one bag in the oven and served with a rich and zesty homemade cajun butter sauce for dipping. It’s an ultimate seafood boil!
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Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.
Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram. You can find a list of all recipes from the 2023 Juneteenth Virtual Potluck on the Eat the Culture website.
Why Love This Recipe
Easier Than Stovetop
This restaurant worthy seafood dish is a unique take on a traditional seafood boil if you’re wanting to switch it up and make something special that everyone will love. I’ve been making seafood boils for years now. I used to make them in whatever size pots I had available and then ones I had on hand were never big enough! I solved this problem by switching to the oven bag method. I may actually never go back to stovetop crab leg boils.
Perfect if You Have Picky Eaters
If you have picky eaters in your family (like I do!) then make this dish fun and customizable by letting everyone build their own bag (BYOB)! Not only is this meal more flavorful than a large pot seafood boil but it’s also extremely simple to prepare – just drop everything into a single bag, bake and voila – dinner is ready! And did I mention the easy cleanup?!?
Cheaper Than the Restaurant
And let’s not forget how expensive seafood boils can be when ordering takeout. I promise if you make this boil the only difference you’ll notice is the extra change in your pocket. Well, it’ll probably taste better too!
More Flavorful
The flavors also come out much better when cooking with this recipe. The combination of flavors from all of the different ingredients enhances each component without making any one ingredient overpowering or bland. Additionally, because all of the components are cooked together, they don’t have to compete with each other for flavor. This ensures that your dish will turn out with a lot of flavor and balanced every time.
What is a seafood boil?
A seafood boil is traditionally cooked in a large pot featuring a variety of ingredients such as shrimp, crab, lobster tails, clams, mussels and other fresh shellfish cooked together with spices, vegetables and other seasonings in a flavorful broth. Seafood boils are especially popular in coastal regions such as Louisiana where fresh seafood is bountiful.
What plastic bags are used for seafood boils?
The best type of oven bag to use for making a seafood boil would be a heavy-duty turkey-sized oven bag. This plastic bag is designed to withstand high temperatures, up to 400°F, and is made of strong, high-quality material that can hold the weight and moisture of a seafood boil.
I use the Reynolds oven bags that are made to bake whole turkeys. If you’d like to do a Build Your Own Bag, be sure to get an oven bag for each person.
What seafood boil dipping sauce should I use?
You can simply use clarified butter as your dipping sauce but I suggest going for something with a bit more flavor. For this seafood boil, I created a copycat recipe for BlovesLife’s Smackalicious Seafood Boil Sauce. Its rich and zesty flavor will add a special touch to your dish.
Overview of Seafood Boil Ingredients
See recipe card for exact measurements.
- Frozen or Fresh Crab Legs – I went with snow crabs this time around because they were on sale. My family’s favorite is King Crab Legs but I all know how expensive they can be.
- Frozen or Fresh Shrimp – Large (16-20) shrimp. Peeled and deveined. Leaving the shell on is up to you.
- Vegetable Base – For boiling the potatoes and corn. I use the base by Better Than Bouillon. So much flavor! You can also use the roasted chicken base if desired. I went with the veggie base because one of my taste testers (my sister!) is pescatarian.
- Sweet Corn: I think fresh sweet corn on the cob is essential when making seafood boils. They add a delicious sweetness and texture to the dish.
- Whole Eggs: I add eggs as an extra treat! I parboil them first and then they’ll finish cooking in the oven bag alongside the seafood.
- Andouille Sausage: This spicy sausage is a staple in Cajun cuisine and adds a flavorful kick that complements the other components.
- Red Potatoes: Any waxy potato such as yukon gold will do.
- Lemon Juice: Freshly squeezed lemon juice adds a brightness to the seafood boil.
- Old Bay Seasoning: A classic blend of herbs and spices that is a mainstay when boiling up seafood!
- Cajun Seasoning: Store-bought or homemade. I love the blend by Tony Chachere’s. Another popular option is the Slap Ya Mama blend.
- Paprika: Adds a mild and slightly sweet flavor plus that vibrant color I all love in a seafood boil
- Fresh Parsley: Fresh parsley is used for both baking and garnishing the seafood boil. Whoever told you parsley has no flavor lied to you. It adds a fresh and herbaceous taste and brightens up the overall presentation.
- Garlic Cloves: Use fresh if you can. If not, feel free to use jarred garlic or garlic paste.
- Lots fo Butter!: Adds richness and enhances the flavors of everything!
- Bay Leaves: These aromatic leaves add a subtle herbal flavor. You won’t know that it’s there but you’ll notice when it’s missing.
- Red Pepper Flakes: Optional for an additional spicy kick.
- Cajun Garlic Butter Sauce: This zesty sauce is for your dipping all of your seafood and vegies. Get the recipe here.
How to Make a Seafood Boil in a Bag
Preheat oven to 375 F. Rinse potatoes and crab legs. Devein shrimp if needed. Peel the shell if desired.
Parboil the Veggies
In a large pot or Dutch oven with 12 cups of water and vegetable base bouillon, boil potatoes for 15 minutes. Add ears of corn to the boiling water. Continue boiling until potatoes are fork tender, about ten more minutes.
Boil the Eggs
Fill a saucepan a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least two inches of water. Bring to a rolling boil. Turn off heat, cover and let sit for 7 minutes. Remove with a slotted spoon to a bowl of ice water to cool. Deshell once cooled.
Brown the Sausage
Slice andouille sausage in 1/2″ – 1″ pieces diagonally. In a skillet over medium-high heat, add sliced sausage and cook until slightly browned, about 5 minutes.
Season the Crab Legs
Spread softened butter over the body of each crab leg. Season with old bay over the butter.
Fill the Bag
Place bag in a large bowl to stabilize while filling. To the bag add corn, potatoes, eggs, crab legs (claws pointing center so the bag doesn’t pierce), raw shrimp and sausage. Add bay leaves, garlic cloves, lemon juice, melted butter, old bay, creole seasoning and paprika.
Bake the Seafood
Tie a knot and shake bag to distribute seasoning. Place on a sheet pan and bake for 25 minutes. Be sure the bag does not touch the top of the oven. It make stick and burn.
Serve!
Remove baking sheet from oven and open up the bag to let out the steam. Place contents on a dish before serving. Garnish with fresh chopped parsley and serve with lemon wedges and Bloveslife Smackalicious sauce.
Stovetop Cajun Seafood Boil
No oven bags or you just don’t want to turn on the oven in the heat of summer? No problem. This version uses all of the same ingredients as our oven baked boil.
Prep the Ingredients
Thaw the seafood if frozen and rinse it under cold water. Cut the Andouille Sausage into bite-sized pieces. Scrub and clean the red potatoes, leaving them whole. Break corn into smaller pieces if necessary.
Make the Broth
In a large stockpot with water. Stir in the vegetable bouillon base (or roasted chicken base).
Season the broth with Old Bay Seasoning, Cajun Seasoning, Paprika, freshly squeezed Lemon Juice, Bay Leaves and Garlic Cloves. Adjust the spice level to your preference by adding Red Pepper Flakes or cayenne pepper.
Bring the broth to a boil over high heat. Once boiling reduce heat to medium-low and let it simmer for about 15-20 minutes.
Add the Ingredients
Start by adding the red potatoes to the seasoned broth. Cook them for about 10-15 minutes until they become tender but not mushy. You want them about 2/3 the way cooked through.
Drop in the corn and andouille and cook for an additional 5 minutes. Then carefully add the crab legs and eggs to the pot. Cover the pot and cook for about 5-7 minutes.
Add the shrimp and continue cooking until the shrimp turns pink. This will take around 3-5 minutes.
Serve
Use a slotted spoon or tongs to remove the cooked seafood, potatoes, sausage, corn, and eggs from the broth and transfer to a large serving platter or directly onto a newspaper or butcher paper lined table.
Sprinkle fresh Parsley over the seafood boil for a burst of color and flavor. Serve with this garlic butter sauce and enjoy!
What to Serve with a Cajun Boil
A seafood boil is best served with a selection of simple side dishes that complement the flavors in the dish, such as coleslaw, potato salad and crusty garlic bread.
In addition to the butter sauce, you can also serve with tartar sauce, hot sauce or cocktail sauce for dipping.
For drinks, iced tea or lemonade are great options that pair nicely with a Louisiana seafood boil.
See my comprehensive guide on how to reheat your leftover seafood boils.
Coastal Cuisine (Gullah, Cajun, and Creole) 2023 Juneteenth Virtual Cookout
Gullah, Cajun, and Creole cuisines highlight the bounty of coastal food central to Juneteenth since its inception in the Gulf Coast city of Galveston, TX, in 1865. Check out the recipes inspired by the unique culinary traditions rooted in the coastal regions of the Gulf States:
- Gimme From Scratch- Southern Crab Beignets with Remoulade Sauce
- Meiko And The Dish – Cajun Chicken Wing & Turkey Neck Boil (Seafoodless)
- Gimme From Scratch – Cajun Seafood Boil
- Kenneth Temple – Old Fashion Salmon Patties with Homemade Tartar Sauce
- Lenox Bakery – Banana Pudding Pound Cake
- Coined Cuisine – Homemade Peaches & Cream Popsicles
- Sims Home Kitchen – Non-Alcoholic Tropical Pineapple Drink
You can find a list of all recipes from the 2023 Juneteenth Virtual Potluck on the Eat the Culture website.
Recipe FAQs
Besides snow crab and shrimp what else can I add to my seafood boil?
Crawfish: Crawfish (also known as crayfish or crawdads) are small crustaceans similar to mini lobsters.
Lobster: A classic seafood choice for boils. Include lobster tails in your boil for a luxurious addition.
Mussels: This shellfish has rich and slightly sweet flavor. They can be added to the boil and will soak up all of the delicious seasonings.
Other Crab legs: Besides snow crab, you can add other types of crab legs, such as king crab (my fave!) or Dungeness crab. These have slightly different flavors and textures but they’re all delish.
Scallops: Scallops are tender and delicate seafood that can be a delightful addition to your boil. They cook quickly, so be sure not to overcook them.
How long are seafood boil bags good for?
Seafood boil bags are typically best when consumed within 2 days of preparation to ensure freshness and food safety. If you need to store the bags for longer, it’s recommended to freeze them. Properly sealed and frozen seafood boil bags can last for up to 2-3 months in the freezer.
How much does it cost to do a seafood boil?
The cost can vary widely depending on the type and quantity of seafood, the region you’re located and whether you’re purchasing fresh or frozen ingredients. On average, a homemade seafood boil can cost anywhere from $15 to $30 or more per person. Some of the key cost factors include shrimp, crab legs, lobster and any additional ingredients like corn, potatoes, and spices. It’s a good idea to shop around for the best deals and consider buying in bulk to save on costs.
How many pounds of crab legs per person for a boil?
A general rule of thumb is about 1/2 to 1 pound of crab legs per person. However, this can vary based on individual appetites and the variety of other seafood and ingredients you’re including in your boil. If crab legs are the main attraction, you might want to lean towards the higher end of that range. It’s always better to have a little extra than to run out during your seafood boil gathering.
Why put eggs in a seafood boil?
Eggs are often added to seafood boils for flavor as well as texture. The eggs are really good at soaking up all the delicious juice and spices. Plus they’re a fun addition that adds variety to your seafood boil experience. I’ll always include eggs in my boils. They’re a must have in my opinion.
Are seafood boils messy?
Yep! And for good reason…it’s so much more enjoyable that way. Seriously. This is a hands-on communal meal. Eating with your hands and using seafood crackers and scissors to crack open those shells is another part of the experience that adds to the chaos of this family style meal. Just be sure to cover your table in old newspaper or butcher paper have plenty of paper towels and wet wipes on hand!
Why use an oven bag instead of boiling seafood?
It’s easier to prepare! There is no need for the tedious process of boiling the shellfish and other ingredients in a large stockpot of heavily salted water for hours. Instead, all of the ingredients can be cooked together in an oven bag. This makes it easier on both the cook and the clean up crew as well!
So there you have it: a delicious and easy Cajun seafood boil recipe that is an impressive meal that is sure to be a hit! This unique twist on the traditional seafood boil provides an enjoyable experience for all, offering lots of flavor with minimal cooking time.
Best of all, this dish can be customized to suit everyone’s tastes – so don’t hesitate to experiment and tweak things here and there. All in all, when it comes to an easy recipe and delicious meal, this seafood boil in a bag recipe is an absolute winner! Try it out next chance you get – I guarantee you won’t regret it!
More Cajun Inspired Recipes
- Crab Beignets with Remoulade Sauce
- Creamy Cajun Shrimp, Crab and Eggplant Pasta
- Smoked Turkey, Andouille and Kale Pasta
Cajun Seafood Boil in a Bag
Ingredients
- 2 lbs snow crab legs
- 1 lb large shrimp, deveined, 16-20
- 8 ears corn
- 8 whole eggs
- 16 oz smoked andouille sausage
- 8 small red potatoes, halved
- 2-4 oven bags
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp old bay seasoning
- 1 tbsp Cajun seasoning
- 1 tbsp paprika
- 2 tbsp fresh parsley, roughly chopped
- 4 garlic cloves, halved
- 1/4 cup melted butter
- 2 bay leaves
Instructions
- Preheat oven to 375 F.
- Rinse potatoes and crab legs. Devein shrimp. Peel shrimp if desired.
- In large pot with 12 cups of water and vegetable base bouillon, boil potatoes for 15 minutes. Add corn. Continue boiling until potatoes are fork tender, about ten more minutes.
- Fill a saucepan a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least two inches of water. Bring to a rolling boil. Turn off heat, cover and let sit for 7 minutes. Remove with a slotted spoon to a blow of ice water to cool. Deshell once cooled.
- Slice andouille sausage in 1/2″ – 1″ pieces diagonally. In a skillet over medium-high heat, add sliced sausage and cook until slightly browned, about 5 minutes.
- Spread softened butter over the body of each crab leg. Season with old bay over the butter.
- Place bag in a large bowl to stabilize while filling. To the bag add corn, potatoes, eggs, crab legs (claws pointing center), raw shrimp and sausage. Add halved bay leaves, garlic cloves, lemon juice, melted butter, old bay, creole seasoning and paprika.
- Tie a knot and shake bag to distribute seasoning. Place on a baking sheet and bake for 25 minutes.
- Open up the bag to let out the steam. Place contents on a dish before serving. Garnish with fresh chopped parsley, lemon wedges and serve with Bloveslife Smackilicious butter sauce. Link to butter sauce recipe in notes.
5 Responses
What a fabulous idea! Will definitely be trying this over the summer.
This is such an amazing idea! Can’t wait to give it a try! Yum!
One of my favorites! So good and flavorful!
All those flavors, omg so good! I made a vegetarian version of it and the whole family loved it!
You had me at Cajun! Thanks for another great recipe.