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You are here: Home / Recipes / Seafood / Seafood Cajun Boil Packs

Seafood Cajun Boil Packs

November 9, 2020 By Glitter & Graze — 7 Comments

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photo collage of ingredients to make seafood cajun boil packs and a final product picture
a white bowl of seafood, corn, potatoes, sausage and lemon in foil for seafood cajun boil packs
photo collage of ingredients to make seafood cajun boil packs and a final product picture

These Seafood Cajun Boil Packs are a quick and easy way to enjoy that Louisiana style fish boil right in your very own kitchen.

Want that yummy Louisiana style seafood cajun boil that you can make right in your own kitchen? Look no further than with this simple recipe.

What is a Seafood Boil?

If you’re not from the south you might not be too familiar with a seafood boil. Also know as a low country boil is usually an event one might hold when they boil a collection of shellfish along with a variety of vegetables or other meats in a huge pot with a bunch of spices.

Then it is usually served on a big table or platter and everyone digs in all together at once. So if you don’t feel like pulling out your 60 quart pot and propane tank to cook up dinner, this recipe is just right for you.

What to Serve with Seafood Cajun Boil Packs

This is pretty much a complete meal in it’s self. You have your meat, your veggie and stratch. But if you’re wanting to add some extra stuff here are some options:

  • Side Salad– can never go wrong with serving a salad on the side. I think a good vinaigrette salad would go great with this meal
  • French Bread– There’s nothing like soaking up all that seasoning with some crunchy bread and taking a big bite
  • Cornbread– keeping with the cajun theme these Crawfish Cornbread Muffins go great with this dish
  • Added Veggies– you can go ahead and add some veggies right into the boil packs such as mushrooms, squash, or asparagus

Ingredients for Seafood Cajun Boil Packs:

  • Shrimp– uncooked shrimp for this recipe. I prefer to take the skin off of them so the flavor soaks directly on the shrimp
  • Crab– I use precooked snow crab clusters that I buy frozen, defrost before adding to pack
  • Cooked Sausage– what type of sausage is up to you. I prefer to use polish or andouille, but any rope sausage will do
  • Corn on the cob– I usually use fresh corn on the cob, but if I can’t get that I will used frozen corn, just let it defrost before adding to packs to get out some of the water
  • Baby Potatoes– any small potatoes will do. If they are not cooked you will want to heat them up in paper towels in the microwave first to cook them some before putting in the foil packs
  • Butter– because butter makes everything better
  • Garlic– fresh minced garlic through a garlic press works best
  • Toni’s Cajun Seasoning– this is a preferred cajun seasoning. If you have a favorite use that one
  • Olive Oil– to coat everything well with the seasoning
  • Lemon– this is optional but I love adding a sliced lemon to the packs to drizzle over the seafood after cooked
  • Hot Sauce– I didn’t include this in the recipe, but this is a great add on for someone who likes it hot. Drizzle it right on top right before closing the packs up and cooking

Sauce

Preheat your oven to 425 degrees. Take a small bowl and melt the butter in it (Photo 1) Next add the olive oil (Photo 2), minced garlic (Photo 3), and Tony’s seasoning (Photo 4) and stir (Photo 5) until it’s all mixed together well (Photo 6)

Foil Packs

Start by taking a large baking sheet (Photo 7) and take a long piece of alumium foil and start to make it into a rectanglar bowl shape by pinching the corners together (Photo 8) to form one packet (Photo 9)

Repeat with another piece of foil (Photo 10) until you now have 2 packets (Photo 11)

Filling the Packs

I like to start by putting down the stuff that needs the most cooking down first. So add your corn to the packs (Photo 12) then the potatoes (Photo 13), shrimp (Photo 14), sausage (Photo 15), crab (Photo 16) and lemon (Photo 17)

Saucing it

Take you butter mixture and start drizzling it (Photo 18) over one pack and then the other (Photo 19) until you’ve used half the mixture. Take some tongs and mix the ingredients around (Photo 20) to mix in the sauce

Repeat steps above with the rest of the sauce. Grab another piece of foil and place it on top of one of your packs (Photo 21) and start crimping together that piece of foil with the edges of the pack to seal (Photo 22). Repeat with the other pack (Photo 23) and put them in the oven for 20 minutes.

Tips for Seafood Cajun Boil Packs

  • Use uncooked shrimp and use the larger ones. Shrimp can get real tuff if overcooked. So never use cooked shrimp and the bigger shrimp take longer to cook so they work best for this recipe.
  • I prefer fresh corn on the cob because frozen does release a lot of water which will dilute the seasoning in your pack. If you have to use frozen let them defrost on a paper towel for a bit
  • The smaller the potatoes the better. I like to buy the precooked frozen ones or the ones you cook in the bag and only cook them for half of the time and then put in my packs. But if you’re working with fresh baby potatoes poke some holes in the potatoes and wrap in a paper towel and microwave for about 2 minutes.
  • This recipe is not a super spicy one. If you’re one for big spice you can add some extra seasoning or do what I do and add some Louisiana hot sauce on top of everything in your pack before you cook it.
  • You can always substitute the olive oil with more butter.
  • I cook these in 2 separate packs only because my husband and I don’t agree on the spice level. Some of us like it hot. You could cook it in one big foil pack as long as you have the extra long aluminum foil
  • Be careful when opening your foil packs after cooking because a bunch of steam will come out.

Want More Seafood Recipes

Almond Crusted Tilapia
Pan Seared Chilean Sea Bass
Blackened Mahi Mahi with Mango Salsa
Crab Stuffed Lobsters

Or CHECK OUT all of my Seafood Recipes!

a white bowl of seafood, corn, potatoes, sausage and lemon in foil for seafood cajun boil packs
Print Recipe
5 from 3 votes

Seafood Cajun Boil Packs

A quick and easy way to enjoy that Louisiana style fish broil right in your very own kitchen.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: seafood
Keyword: cajun seafood boil, seafood boil, seafood cajun boil packs
Servings: 2 people
Calories: 790kcal
Author: Glitter and Graze

Ingredients

  • 12 oz snow crab clusters
  • 12 uncooked jumbo shrimp
  • 1 sausage rope cut into pieces
  • 2 corn on the cob
  • 10 oz baby potatoes
  • 1/4 cup olive oil
  • 1.5 TBSP Tony’s Creole seasoning
  • 2 TBSP butter
  • 2 cloves minced garlic
  • 1 lemon
  • optional Louisiana hot sauce

Instructions

  • Preheat oven to 425 degrees
  • Melt the butter in a small bowl and add the olive oil, minced garlic, and Tony's Creole seasoning and mix together really well and set aside
  • Get 2 long pieces of aluminum foil and start shaping it into a rectangular bowl shape and repeat with the other piece
  • Cut corn on the cob in half or thirds and separate it equally to each foil pack
  • If you are working with uncooked baby potatoes poke some holes in them with a fork and wrap them in paper towels and microwave for 2 minutes and then add them equally to the foil packs
  • Add the uncooked peeled shrimp to each foil pack
  • Cut sausage into slices or bite size bites and divide it between the 2 foil packs
  • Add the crab cluster and the lemon to the packs
  • Take your sauce and drizzle it over your packs until you've used half of the sauce and use tongs to mix the ingredients around. Drizzle remaining sauce and mix again with the tongs
  • Take another piece of foil and put it on top of your pack and crimp the edges of your pack and extra piece of foil together to seal the pack. Repeat with the other pack and put in the oven for 20 minutes

Notes

  • Use uncooked shrimp and use the larger ones. Shrimp can get real tuff if overcooked. So never use cooked shrimp and the bigger shrimp take longer to cook
  • I prefer fresh corn on the cob because frozen does release a lot of water which will dilute the seasoning in your pack. If you have to use frozen let them defrost on a paper towel for a bit
  • The smaller the potatoes the better. I like to buy the precooked frozen ones or the ones you cook in the bag and only cook them for half of the time and then put in my packs. But if you’re working with fresh baby potatoes poke some holes in the potatoes and wrap in a paper towel and microwave for about 2 minutes.
  • This recipe is not a super spicy one. If you’re one for big spice you can add some extra seasoning or do what I do and add some Louisiana hot sauce on top of everything in your pack before you cook it.
  • I cook these in 2 separate packs only because my husband and I don’t agree on the spice level. Some of us like it hot. You could cook it in one big foil pack as long as you have the extra long aluminum foil
  • Be careful when opening your foil packs after cooking because a bunch of steam will come out.

Nutrition

Nutrition Facts
Seafood Cajun Boil Packs
Amount Per Serving (1 g)
Calories 790 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 12g75%
Cholesterol 242mg81%
Sodium 413mg18%
Potassium 1063mg30%
Carbohydrates 51g17%
Fiber 8g33%
Sugar 9g10%
Protein 55g110%
Vitamin A 3109IU62%
Vitamin C 65mg79%
Calcium 101mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @GlitterAndGraze or tag #GlitterAndGraze!

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Filed Under: Entrees, Recipes, Seafood Tagged With: cajun, cajun boil, corn, crab, foil boil, potatoes, sausage, seafood, shrimp

About

a picture of dainya from glitter and garze blowing sprinkles

Hi! I'm just a Texan girl who is obsessed with food and making crafts. I'm the author, photographer, recipe developer, and crafting maker behind Glitter and Graze. Thanks for stopping by.

Comments

  1. Yen says

    November 19, 2020 at 9:39 pm

    Would it be the same cooling time if I added crawfish ? Also could I cut red potatoes instead of poking holes ?

    Reply
    • Dainya says

      November 19, 2020 at 9:42 pm

      What do you mean by cooling time? I have personally never cooked crawfish. And the poking the holes in the potatoes is to put in the microwave to cook a little before cooking in the oven because potatoes take a while to cook. You can cut them up before you put in the foil packs but I do suggest cooking a few minutes in the microwave first

      Reply
  2. Long says

    December 17, 2020 at 2:58 am

    5 stars

    This recipe is perfect for me. Looks great! Can’t wait to try this one. Yummo! Thank you.

    Reply
    • Dainya says

      December 17, 2020 at 11:11 am

      I hope you enjoy it

      Reply
  3. Beekite says

    March 18, 2021 at 9:27 am

    5 stars
    This was such an easy recipe. And so tasty! I can’t wait to try more from your blog.

    Reply
  4. PegP says

    April 8, 2021 at 7:18 pm

    Any suggestions on cooking time on a grill as opposed to in the oven? Thanks

    Reply
    • Glitter & Graze says

      July 13, 2021 at 11:09 pm

      I have never tried on the grill so I wouldn’t know sorry

      Reply

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