Seafood Boil Bag: A Burst of Marine Flavors

Discover a modern and simplified approach to the traditional seafood boil, inspired by the talented Nicole McLaughlin. This oven-baked seafood boil in a bag delivers juicy and flavorful seafood while preserving all its natural taste. In just one hour, you can serve a spectacular seafood feast for 6 to 8 people with minimal effort.

Ingredients for the Perfect Seafood Boil Bag

Seafood and Vegetable Base:

• • 2 lbs of small red potatoes

• • 3 ears of corn, cut into thirds

• • 1 whole garlic head, cut horizontally

• • 2 lbs of fresh shrimp

• • 4 snow crab claws

• • 1 lb of smoked sausage

• • 8 oz of whole mushrooms

• • 4 boiled eggs

• • 2 lemons

• • 1 small onion, chopped

The Magic Sauce:

• • 1½ cups of butter

• • ⅓ cup of white wine

• • ½ cup of water or broth

• • ¼ cup of Crystal® hot sauce

• • Spice blend: Old Bay® seasoning, Cajun spices, paprika, granulated garlic, cayenne pepper, and lemon pepper

How to Prepare the Seafood Boil Bag

1. Initial Preparation (15 minutes)

• • Preheat your oven to 400°F (200°C). Place the rack in the lower third of the oven for optimal cooking.

2. Pre-Cooking the Vegetables (15 minutes)

• • Boil the potatoes in salted water for 5 minutes.

• • Add the corn and garlic, and continue boiling for another 10 minutes.

• • Drain and set aside.

3. Cooking the Smoked Sausage (5 minutes)

• • Brown the smoked sausage over medium-high heat.

• • Reserve the sausage, keeping the cooking juices.

4. Preparing the Signature Sauce (10 minutes)

In the same pan:

• • Sauté the chopped onion in the sausage drippings.

• • Deglaze with white wine.

• • Add the butter and all the spices.

• • Stir until the butter melts and the mixture is fully combined.

5. Assembling the Seafood Boil Bag (10 minutes)

• • Use a large oven-safe cooking bag.

• • Layer the ingredients: vegetables, seafood, and sausage.

• • Pour the butter-spice sauce over everything.

• • Squeeze half a lemon over the mixture.

• • Seal the bag tightly, leaving space for steam.

6. Final Cooking in the Oven (30 minutes)

• • Place the bag in a large baking dish.

• • Bake until:

• • The bag is filled with steam.

• • The shrimp turn opaque.

• • The crab is thoroughly heated.

Tips for Perfecting Your Seafood Boil Bag

• • Double the bag to prevent any tears.

• • Use a large baking dish to support the bag during cooking.

• • Check the seafood boil after 25 minutes to avoid overcooking.

• • Open the bag carefully to avoid steam burns.

Serving and Presentation

• • Serve the seafood boil directly from the bag, generously drizzling the sauce over each portion.

• • Garnish with fresh lemon wedges.

• • Add crusty bread on the side for dipping into the flavorful sauce.

Nutritional Information (Per Serving)

For 6 servings:

• • Calories: 1,102

• • Protein: 73g

• • Carbohydrates: 69g

• • Fats: 61g

For a lighter version, reduce the butter quantity or increase the seafood-to-sausage ratio.

Why the Seafood Boil Bag is a Game-Changer

This modern seafood boil bag method offers a convenient way to enjoy a classic seafood feast without the hassle of traditional boiling. The cooking bag locks in the flavors, ensuring every bite is rich, juicy, and perfectly seasoned.

Variations for Your Seafood Boil Bag

• • Add Your Favorites: Swap shrimp for scallops, lobster tails, or mussels.

• • Vegetarian Option: Replace seafood with hearty vegetables like zucchini or sweet potatoes.

• • Spice It Up: Adjust the Cajun spices for a spicier kick.

With this seafood boil bag recipe, you can recreate a restaurant-quality seafood feast at home. The simplicity of preparation, combined with the explosion of flavors, will leave your guests thoroughly impressed!