Cajun Seafood Boil Packs

How to make Cajun Seafood Boil Packs.

Ingredients: Serves 2

  • 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
  • 2 Tbsp Creole seasoning
  • 2 Tbsp butter
  • 2 cloves minced garlic
  • 1 lemon
  • Louisiana hot sauce, optional

Method:

  1. Pre-heat the oven to 425F.
  2. Melt the butter in a small bowl and add the olive oil, minced garlic, and the Creole seasoning.
  3. Mix together really well and set aside.
  4. Get 2 long pieces of aluminum foil and start shaping it into a rectangular bowl shape and repeat with the other piece.
  5. Cut the corn on the cob in half or thirds and separate it equally to each foil pack.
  6. 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.
  7. Add the uncooked peeled shrimp to each foil pack.
  8. Cut the sausage into slices or bite size pieces and divide it between the 2 foil packs.
  9. Add the crab cluster and the lemon to the packs.
  10. Take the sauce and drizzle it over the packs until you’ve used half of the sauce and use tongs to mix the ingredients around.
  11. Drizzle the remaining sauce and mix again with the tongs.
  12. 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.
  13. Repeat with the other pack and put in the oven for 20 minutes.
  14. Serve and enjoy!
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