Seafood Boil Bag

This seafood boil in a bag is made with corn, potatoes, old bay, shrimp, clams, sausage and baked in an oven proof bag.

My good friend Tori’s mom is from Louisiana and she would always make the most delicious Cajun meals. I loved going over to her house after school and eating her mom’s delicious dinners. This Seafood boil in a bag borrows the traditional boil ingredients, but instead is baked in the oven. This offers a no mess alternative, and is just as fun to eat. Make it in the summertime when you can eat outdoors. The combination of the shrimp, sausage, corn, and delicious old bay butter is absolutely amazing.

If you love this recipe, you should try my Cajun Shrimp Rice recipe and my Shrimp Étouffée.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Seafood Boil Bag
• Food safety

Ingredients

• Corn
• Baby potatoes
• Old bay seasoning
• Cajun seasoning
• Garlic
• Butter
• Lemon
• Onion
• Shrimp
• Clams
• Sausage
• Oven bag

See recipe card for quantities.

Instructions

Preheat the oven to 400°F.

Put the potatoes in a medium saucepan and cover with water. Salt the water generously, and bring to a boil on high heat. Cook the potatoes and corn until tender, about 10 minutes.

In a medium saucepan, add the butter, old bay seasoning, Cajun seasoning, and garlic. Cook, stirring until the butter is melted. Remove from heat and stir in the lemon juice.

Add the potatoes, corn, shrimp, clams, sausage, onion wedges to a large oven bag. Pour the butter mixture into the bag, seal tightly, and shake to evenly distribute the ingredients. Place on a rimmed baking sheet and bake for 40 minutes, or until clams have opened. Remove from the oven and carefully open the bag (watch out for steam). Pour the mixture onto a baking sheet or directly onto newspaper-covered table and serve hot. Garnish with parsley.

Hint: I bought the oven bag from Amazon.

Substitutions

• Corn: I love using sweet fresh corn for this recipe. You just need to shuck the corn and then cut into thirds.
• Potatoes: I used red small potatoes, but you can use Yukon gold baby potatoes, or baby russets.
• Old bay seasoning: I personally think this seasoning makes the recipe. It is its own blend of celery salt, dry mustard, cinnamon, paprika, cayenne pepper, and pepper.
•  Cajun seasoning: Cajun seasoning is a blend of paprika, garlic powder, onion powder, and white pepper.
• Butter: I love using salted butter, although you can use unsalted butter and adjust the salt yourself.
• Garlic cloves: you can use fresh garlic for best taste but garlic in a jar works too.
• Onion: I used white onion but red onion works too.
• Shrimp: The shrimp shells should be on because it gives it so much flavor. I used medium shrimp but feel free to use any size you want.
• Clams: I used littleneck clams for this recipe, but any type of clam will work.
• Sausage: The traditional sausage to use for this recipe is andouille sausage, but Italian sausage would work too.
• Oven bag: I bought the oven bag from Amazon.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - Serve on newspapers and save the old bay butter for the side.

Check out this Sausage Sausage and Rice recipe.

Equipment

I bought the oven bag from Amazon.

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

This Seafood Boil Bag recipe doesnt stand up well to freezing.

Top tip

I used an oven bag from Amazon and it worked out perfectly!

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.