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Cajun Seafood Boil in a Bag Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Description

This Cajun Seafood Boil in a Bag is a vibrant and flavorful dish combining boiled baby red potatoes, corn, spicy andouille sausage, snow crab clusters, and large shrimp, all seasoned with a robust blend of Cajun spices and served in individual bags for a fun, mess-free eating experience. The dish is finished with a garlic and butter sauce infused with Old Bay seasoning, smoked paprika, cayenne, lemon juice, and a touch of sweetness, delivering an irresistibly seasoned seafood feast perfect for gatherings.

Ingredients

Boil Ingredients

  • 4 tablespoons Old Bay seasoning
  • 2 lemons (halved)
  • 1 head garlic (halved crosswise)
  • 1 yellow onion (quartered)
  • 4 bay leaves
  • 2 pounds baby red potatoes (halved)
  • 4 ears corn (cut into thirds)
  • 1 pound smoked andouille sausage (sliced into 1-inch pieces)
  • 2 pounds snow crab clusters
  • 2 pounds large shrimp (head-on or peel-on)

Sauce Ingredients

  • 2 cups unsalted butter
  • 8 tablespoons fresh garlic (minced, about 2 heads)
  • 3 tablespoons Old Bay seasoning
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon lemon pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon white vinegar
  • 3 tablespoons fresh lemon juice
  • 8 tablespoons hot reserved boil water (to thin the sauce)
  • 2 tablespoons chopped parsley (for garnish)

Instructions

  1. Build the base: Fill a large stock pot with about 6 quarts of water. Add 4 tablespoons Old Bay seasoning, 2 halved lemons (squeeze juice into water, then drop in), 1 halved head of garlic, 1 quartered onion, and 4 bay leaves. Bring the mixture to a rolling boil over high heat.
  2. Boil the potatoes: Add the halved baby red potatoes to the pot and boil for about 15 minutes, or until just fork-tender to ensure they don’t overcook.
  3. Add the corn and sausage: Add the cut ears of corn and sliced andouille sausage to the boiling water. Continue boiling at a rolling boil for about 6 minutes to cook through and impart flavors.
  4. Add the crab: Place the snow crab clusters into the pot. Since the crab is already cooked, cook only for about 5 minutes to heat through and infuse the boil flavors.
  5. Add the shrimp: Drop the large shrimp into the boiling mixture and cook for 2 to 3 minutes or until they turn pink and curl. Avoid overcooking to prevent rubbery shrimp.
  6. Reserve and drain: Before draining, scoop out approximately 8 tablespoons of the seasoned boiling water and set aside for the sauce. Then drain all ingredients in a colander.
  7. Bloom the garlic: In a separate large saucepan over medium-low heat, melt the unsalted butter. Add the minced fresh garlic and cook gently while stirring until fragrant and just barely golden, being careful not to brown it as that could cause bitterness.
  8. Build the sauce: Reduce heat to low. Whisk in Old Bay seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, lemon pepper, kosher salt, brown sugar, and chicken bouillon powder. Let the spices toast in the butter for about 2 minutes to deepen the flavor profile.
  9. Finish with acid: Stir in white vinegar and fresh lemon juice. Gradually whisk in the reserved boil water until the sauce reaches a pourable but still thick consistency that coats a spoon. Taste to ensure it is boldly seasoned and salty.
  10. Set up the bags: Open four large plastic bags and prop them upright using deep bowls or a sheet pan for easy filling. Divide the drained seafood, potatoes, corn, and sausage evenly among the bags, distributing all components.
  11. Sauce the bags: Pour a generous amount of the hot garlic butter sauce into each bag, ensuring everything is well coated and the sauce pools at the bottom. Reserve about one cup of sauce separately for dipping.
  12. Seal and toss: Seal each bag tightly, pressing out as much air as possible. Gently flip and shake the bags to ensure all contents are coated with the sauce. Let the sealed bags rest for 5 to 10 minutes to allow the flavors to penetrate the seafood and sides.
  13. Dump and serve: Pour each bag’s contents onto a paper-lined table or large serving platter. Garnish with chopped parsley and serve with extra lemon wedges, the reserved dipping sauce, and plenty of paper towels for easy cleanup.

Notes

  • Use fresh seafood for the best flavor; snow crab clusters can be found pre-cooked frozen.
  • Do not overcook shrimp to avoid a rubbery texture; they cook very quickly.
  • The bag method allows the sauce to deeply flavor the seafood and sides without additional cooking.
  • Adjust cayenne pepper to taste if you prefer more or less heat.
  • Serve on a paper-lined table for an authentic seafood boil experience and easy cleanup.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Seafood Boil
  • Method: Stovetop
  • Cuisine: Cajun

Find it online: https://sarabaking.com/cajun-seafood-boil-in-a-bag-recipe/