Seafood Cajun Boil Packs

Name: Seafood Cajun Boil Packs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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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!

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