Ingredients:

  • 1 lb baby red potatoes
  • 3 ears of corn, husked and cut into thirds
  • 12 oz andouille sausage, sliced into 1-inch rounds
  • 1 large lemon, sliced into rounds
  • 1 lb jumbo shrimp, deveined, shell-on
  • 1 lb snow crab legs, thawed
  • 1.5 cups unsalted butter
  • 4 tbsp minced garlic
  • 3 tbsp Old Bay seasoning
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tbsp Worcestershire sauce
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Place 1 lb baby red potatoes in salted water and boil for 10 minutes. They should be fork tender but not falling apart.
  2. Add 3 ears of corn (cut into thirds) to the same pot for the last 3 minutes of the potato boil. Cook until the yellow brightens.
  3. Melt 1.5 cups butter in a small saucepan over low heat. Add 4 tbsp minced garlic, 3 tbsp Old Bay, 1 tbsp smoked paprika, 1 tsp onion powder, 1 tsp cayenne, and 2 tbsp Worcestershire sauce.
  4. Stir the sauce constantly for 2 minutes until the aroma is heady and fragrant. Remove from heat and stir in half of the parsley.
  5. Open an extra large oven bag and place it inside a large bowl to keep it upright.
  6. Add the potatoes, corn, 12 oz sliced andouille, and 1 lb snow crab legs into the bag. Put the crab on the bottom to act as a heat shield for the shrimp.
  7. Place 1 lb jumbo shrimp on top of the other ingredients. Squeeze half a lemon over them.
  8. Carefully pour the warm garlic butter over everything in the bag. Toss gently from the outside of the bag to coat.
  9. Tie the bag shut but poke 2-3 tiny holes in the top with a toothpick. This prevents the bag from exploding while allowing enough steam to build.
  10. Place on a tray in a 400°F (200°C) oven for 15 minutes to 20 minutes until the shrimp are opaque and pink.