Seafood Boil in a Bag

5 from 2 votes

Bring the flavors of a restaurant-style Cajun seafood boil straight to your kitchen with this Seafood Boil in a Bag recipe. Packed with crab legs, shrimp, lobster tails, potatoes, corn, and andouille sausage, everything is smothered in a rich garlic butter sauce that’s roasted to perfection in the oven. This method keeps cleanup simple while locking in all the flavor — it’s the ultimate crowd-pleasing meal for family gatherings, holidays, or a fun weekend feast.

Prep Time25

Cook Time45

Course: Seafood Recipes

Cuisine: Louisiana

Servings: servings

Author: Matt Price

Equipment

Large Skillet
Roasting Pan or Casserole Dish
Oven-Safe Turkey Bags
Sharp Kitchen Scissors
Tongs
Large Pot

Ingredients

3 lbs crab legs
2 lbs shrimp
4 lobster tails halved
2 lbs small potatoes
1-2 onions chopped
2-3 lbs Andouille sausage sliced
4 pieces corn on the cob cut in half or quarters
2 sticks unsalted butter or 1 cup
1-2 heads roasted garlic
2 tablespoon fresh garlic or garlic paste
1 orange juice from orange
1 lemon juice from lemon
2 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon chicken bouillon powder
AP seasoning to taste
Lemon Bae seasoning to taste
1 cup chicken broth
¼ cup fresh parsley diced

US Customary - Metric

Instructions

Step 1 – Prep the Potatoes & Corn

Scrub 2 lbs small potatoes until the water runs clear.
Boil until about two-thirds of the way cooked (still slightly firm). Drain.
Lightly oil 4 halved corn cobs with olive or avocado oil, season, and roast at 400°F for 5–6 minutes. This prevents mushy corn in the boil.

Step 2 – Prep the Lobster & Sausage

Using sharp kitchen scissors, cut the backs and undersides of 4 lobster tails, then split them in half. Clean thoroughly.
Slice 2–3 lbs andouille sausage into bite-sized pieces. Sear in a cold skillet over medium heat until browned and flavorful (about 5 minutes). Remove sausage and set aside.

Step 3 – Build the Garlic Butter Sauce

In the same skillet, melt 2 sticks of butter.
Add 1–2 chopped onions, sautéing until softened.
Mash and stir in 1–2 heads roasted garlic and 2 tablespoon fresh garlic until fragrant.
Pour in the juice of 1 orange and 1 lemon, then add 2 tablespoon hot sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon chicken bouillon powder.
Season generously with AP seasoning and Lemon Bae seasoning (about 3–4 tablespoon combined).
Add 1 cup chicken broth, simmer for 5–7 minutes until slightly reduced. Stir in ¼ cup fresh parsley. Taste and adjust seasoning.

Step 4 – Assemble the Seafood Boil Bag

Place a turkey roasting bag inside a foil pan or large casserole dish for support.
Add a layer of sauce to the bottom.
Layer in potatoes, corn, and sausage.
Add 3 lbs crab legs and 4 halved lobster tails.
Pour remaining sauce evenly over the ingredients. Tie the bag loosely, leaving room for steam.

Step 5 – Bake & Add Shrimp

Bake at 400°F for 30–35 minutes.
Open the bag carefully, add 2 lbs shrimp, reseal, and cook for another 8–10 minutes until shrimp turn pink and opaque.

Step 6 – Serve & Garnish

Open the bag, transfer to a large platter, and drizzle with extra sauce.
Garnish with fresh parsley and lemon wedges.
Serve hot with crusty bread to soak up the buttery garlic sauce.

Notes

Pro Tips for the Best Seafood Boil

Pre-cook wisely: Parboiling potatoes and roasting corn prevents mushy textures.
Balance flavors: Citrus juice cuts through the richness of the butter.
Don’t overcook shrimp: Add them last to keep them juicy and tender.
Bag support: Always place your turkey bag inside a roasting pan for safety.

What to Serve with a Seafood Boil

Seafood boils are a full meal on their own, but I love pairing them with:

Garlic bread or French baguette (perfect for soaking up sauce)
A crisp garden salad or coleslaw for freshness
Chilled white wine, beer, or sweet tea

Nutrition