Seafood Boil Bags
Serves 1
Directions
- 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.
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