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+ servings
a white bowl of seafood, corn, potatoes, sausage and lemon in foil for seafood cajun boil packs

Seafood Cajun Boil Packs

A quick and easy way to enjoy that Louisiana style fish broil right in your very own kitchen.
Course Main Course
Cuisine seafood
Keyword cajun seafood boil, seafood boil, seafood cajun boil packs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 790kcal


  • 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


  • 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



  • 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.


Serving: 1g | Calories: 790kcal | Carbohydrates: 51g | Protein: 55g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 242mg | Sodium: 413mg | Potassium: 1063mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3109IU | Vitamin C: 65mg | Calcium: 101mg | Iron: 4mg