Seafood Boil in a Bag
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Servings: 4-6
- Course: Main Dish
A delicious southern staple that can easily be prepared in an oven bag.
Reynolds Kitchens Tip
This seafood boil calls for fully cooked crawfish, which are available at the seafood counters in many grocery stores. This recipe can also be prepared by omitting crawfish and replacing with an additional 1lb. of shrimp.
- 3 ears of corn, cut into thirds
- 1 lb shrimp, shells on
- 1 lb precooked crawfish
- 1 lb precooked Andouille sausage
- 10 small red potatoes cut in to 4 to 6 wedges each
- 3 tablespoons seafood seasoning
- 4 garlic cloves, loosely chopped
- 1/4 cup butter
- 1/2 white wine
- 4 to 6 springs of parsley for garnish
- 8-10 lemon wedges for serving
PREHEAT the oven to 375°.
ADD 1 tablespoon of flour to a Reynolds® Oven Bag and shake. Place the bag in a 13x9x2 inch casserole dish.
PLACE all ingredients except the parsley and lemon inside the oven bag and mix thoroughly to coat.
CLOSE the bag and seal it with the provided tie.
CUT 6 half-inch slits in the top of the bag and bake for 30-35 minutes or until shrimp are opaque and potatoes are tender.
REMOVE seafood from bag and drain any excess liquid. Spread seafood boil out on a long sheet of Reynolds® Parchment Paper for serving.
Garnish with parsley and serve with lemon wedges.
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