Cajun Seafood Boil in a Bag

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.