Description
This Oven Bag Seafood Boil recipe brings all the deliciousness of a traditional seafood boil right to your kitchen, with the convenience of using an oven bag.
Ingredients
Scale
- 1 turkey-sized oven bag
- 1 pound EZ peel shrimp
- 2 dozen littleneck or middleneck clams
- 1 pound mussels
- 3 snow crab clusters
- 12 ounces andouille sausage, sliced
- 1.5 pounds steam-in-bag red potatoes
- 6–8 frozen or fresh corn on the cob mini ears
- 2 cups salted butter (4 sticks)
- 4 garlic cloves, minced
- 2 tablespoons Cajun seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 lemons
- 2 tablespoons fresh chopped parsley, for garnish
Instructions
- Soak clams and mussels in cold water for at least 10 minutes to remove debris. Rinse thoroughly.
- Preheat the oven to 390°F.
- Microwave steam-in-bag red potatoes for 3/4 of the recommended time, or parboil until slightly fork tender. Cut in half, if needed.
- In a pot, melt three sticks of butter. Add minced garlic and cook for 1-2 minutes. Stir in Cajun seasoning, garlic powder, onion powder, paprika, black pepper, salt and juice from 1/2 lemon. Allow to cool slightly.
- Open the turkey oven bag and place it on a wide-rimmed cookie sheet, or inside of a deep aluminum pan.
- Add potatoes, andouille sausage and corn to the bottom of the bag.
- Layer remaining seafood on top – clams, mussels, shrimp and crab legs.
- Squeeze a lemon over the contents and toss the lemon halves in the bag.
- Pour the prepared butter mixture over the seafood in the bag.
- Twist and tie the top of the bag to seal securely.
- Keep the bag on the cookie sheet and bake until clams open (30-35 minutes).
- Heat remaining stick of butter, add more Cajun seasoning, if desired.
- Carefully open the bag and pour the contents into a large bowl or deep-rimmed platter.
- Garnish with fresh parsley and pour on the prepared melted butter, or serve on the side for dipping.
- ENJOY!
Notes
- Soak clams and mussels before cooking to remove debris and grit.
- Partially cook red potatoes in the microwave, or parboil before adding them to the bag for quicker cooking.
- Allow butter mixture to cool slightly before pouring over seafood to prevent premature cooking.
- Layer ingredients in the oven bag starting with potatoes and ending with seafood for even cooking.
- Be sure the sharp ends of the crab legs are pointing towards the middle of the bag to ensure they do not pierce the bag while cooking.
- It’s ok to add the crab legs in the bag in a frozen state.
- Seal the oven bag securely to prevent any leaks and allow the steam to cook the seafood.
- Monitor cooking time closely to ensure seafood is cooked through, but not overdone.
- Be careful when removing the bag from the oven and pouring the seafood boil onto the platter. The contents are extremely HOT!
- Serve immediately after cooking for the best taste and texture.
- Remember not to set the oven temperature over 400°F to avoid damaging the oven bag.
- Easily prepare smaller portions. Adjust cooking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Seafood, Dinner
- Method: Easy
- Cuisine: Seafood