1Clean the small petite yellow or Yukon gold potatoes by rinsing them under water until the water runs clear.
2Boil the potatoes until they are about two-thirds of the way done.
3Precook the corn lightly with avocado oil, olive oil, or butter and some seasoning, then pop them in the oven for a few minutes.
4Prepare the lobster tails by cutting down the back and bottom sides with kitchen scissors, then slicing them in half with a knife to remove any veins.
5Cut the Andouille sausage into bite-sized pieces.
6In a large skillet over medium-high heat, add avocado oil or your preferred cooking oil.
7Sear the cut sausage pieces until they get some color and start to develop flavor and texture.
8Remove the seared sausage from the skillet and turn off the heat temporarily.
9Add 2 sticks of butter to the skillet.
10Add chopped onions and garlic to the melted butter.
11Smash the roasted garlic with the back of a spatula to incorporate it into the sauce.
12Add the juice of one orange and one lemon to the sauce.
13Add 2 tablespoons of hot sauce and 1 tablespoon of Worcestershire sauce to the mixture.
14Stir in chicken bouillon powder, AP seasoning, and Lemon Bay seasoning.
15Pour in about 1 cup of chicken broth to stretch out the sauce and reseason if needed.
16Add a little bit of fresh chopped parsley for color and freshness.
17Bring the sauce to a boil and allow all the flavors to come together.
18Open a turkey bag and place it in a foil pan or casserole dish for support.
19Add some of the prepared sauce, including onions and garlic, to the bottom of the turkey bag.
20Layer some of the precooked potatoes and corn into the bag, prioritizing items that take longer to cook towards the bottom.
21Add the seared sausage into the bag.
22Place the snow crab legs into the bag.
23Season the ingredients in the bag and add plenty more sauce.
24Carefully remove air from the bag and tie a loose knot, leaving space to add shrimp later.
25Repeat the process for the second boil bag if making two.
26Bake the boil bags in the oven at 400 degrees Fahrenheit until the crab legs are done and the potatoes are tender.
27During the last 10 minutes of cooking, add the lobster tails and shrimp to the top of the boil bags to prevent overcooking.
Ingredients
2 pounds jumbo shrimp, peeled, deveined, and defrosted
2 pounds Andouille sausage
2 onions
small petite yellow or Yukon gold potatoes
garlic
1 orange
1 lemon
snow crab legs
corn
lobster tails
2 sticks butter
avocado oil or olive oil or butter
seasoning
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
chicken bouillon powder
AP seasoning
Lemon Bay seasoning
1 cup chicken broth
fresh chopped parsley
Equipment
potkitchen scissorsknifelarge skilletspatulafoil pan or casserole dishturkey bag
Tips
Precook some ingredients like potatoes and corn to start the cooking process.
Sear the sausage to develop flavor and texture, and to release fat for the sauce.
Use orange juice in the sauce for a unique hint of sweetness.
Add chicken bouillon powder (which contains MSG) for flavor enhancement, or use lobster base.
Add shrimp and lobster tails during the last 10 minutes of baking to prevent overcooking and making them rubbery.