Seafood Boil in a Bag Recipe

Ingredients: (Makes 6 servings)

• 2 teaspoons salt
• 2 pounds small red potatoes
• 3 ears corn, cut into thirds
• 1 head garlic, halved lengthwise
• 1 pound smoked sausage, cut into 2-inch pieces
• 1 small onion, chopped
• 1/3 cup white wine
• 1/2 cup water or stock
• 1 1/2 cups butter
• 1/4 cup hot sauce, such as Crystal hot sauce
• 2 tablespoons lemon pepper
• 2 tablespoons seafood seasoning (e.g., Old Bay Original)
• 1 1/2 tablespoons Cajun seasoning
• 1 tablespoon paprika
• 2 teaspoons granulated garlic
• 1 teaspoon cayenne pepper
• Large oven or turkey cooking bags
• 8 ounces whole button mushrooms
• 4 large hard-boiled eggs
• 4 snow crab clusters
• 2 pounds shrimp
• 2 lemons, halved, divided

Directions:

1. Place the potatoes in a large pot and cover them with water by 3 inches. Add 2 teaspoons of salt and bring to a boil. Let it boil for 5 minutes, then add the corn and garlic. Return to a boil and cook for about 10 minutes until the potatoes are tender. Drain the mixture and set aside.
2. In a deep skillet or saucepan, heat the sausage over medium heat. Increase the heat to medium-high and cook the sausage until browned on both sides, about 3 minutes. Remove the sausage from the pan and set it aside.
3. Preheat the oven to 400F (200C), positioning the oven rack in the lower third. Add the chopped onion to the skillet with the sausage drippings, and cook, stirring constantly, for about 3 minutes until the onion begins to soften.
4. Stir in the white wine, scraping up any browned bits from the bottom of the pan. Then, stir in the water. Add the butter, hot sauce, lemon pepper, Old Bay, Cajun seasoning, paprika, granulated garlic, and cayenne. Reduce the heat to medium, and cook, stirring until the butter is melted and everything is well combined. Remove from heat.
5. Open the oven bag in a large bowl or pot, and hang the top edge of the bag over the bowls edge to make filling easier. Begin layering the ingredients: start with the corn and potatoes, followed by the mushrooms, eggs, crab legs, shrimp, and sausage. Pour the butter sauce over the top. Squeeze the juice from two lemon halves into the bag.
6. Carefully tie the bag tightly at the top, leaving some room for steam to accumulate. If necessary, double bag to prevent punctures from the seafood. Gently toss the contents inside the bag to coat everything with the sauce, then place the bag in a large baking dish.
7. Bake the bag in the preheated oven for about 30 minutes, or until the bag is puffed with steam, the shrimp is opaque, and the crab is fully cooked.
8. Carefully cut open the bag, being cautious of the hot steam. Squeeze the remaining lemon juice over the top, and enjoy!

Nutrition Facts (per serving):

• Calories: 1102
• Total Fat: 61g (78% Daily Value)
• Saturated Fat: 29g (144% Daily Value)
• Cholesterol: 654mg (218% Daily Value)
• Sodium: 5873mg (255% Daily Value)
• Total Carbohydrate: 69g (25% Daily Value)
• Dietary Fiber: 10g (37% Daily Value)
• Protein: 73g (146% Daily Value)
• Vitamin C: 115mg (128% Daily Value)
• Calcium: 341mg (26% Daily Value)
• Iron: 6mg (32% Daily Value)
• Potassium: 2411mg (51% Daily Value)