# Seafood Boil Bags

This recipe provides a guide to making fantastic seafood boil bags at home, similar to those found in restaurants.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- kitchen scissors
- knife
- large skillet
- spatula
- foil pan or casserole dish
- turkey 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.

## Source

- Original video: https://www.facebook.com/share/v/1D7bVUzTyf/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/1a475683-d6e0-45f6-85b4-97d5d0d2ee24
- Extracted: 2025-12-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt