Cajun Seafood Boil Bag

Ingredients

(For one large bag)

• 1 lb shrimp (deveined and shelled)
• 1 lb crab legs (pre-cooked)
• 2 lobster tails (split)
• ½ lb andouille sausage (sliced)
• 4 ears of corn (halved)
• 6-8 potatoes (quartered)
• 1 onion (quartered)
• 6 eggs (uncooked)
• 1/2 cup of water
• 1/2 cup of beer (optional)

Garlic Butter Mixtures

For Non-Seafood Ingredients:

• 1-1½ cups unsalted butter (melted)
• 8-12 cloves garlic (finely minced)
• ½ cup Uncle Dibbz Straight Drop Seafood Boil Seasoning

For Seafood:

• 1-1½ cups unsalted butter (melted)
• 8-12 cloves garlic (finely minced)
• ½ cup Uncle Dibbz Delta Dust Seasoning

Instructions

1. Prepare Garlic Butter Mixtures: Combine melted butter with minced garlic and Uncle Dibbz Straight Drop Seasoning for the non-seafood ingredients. In a separate bowl, mix melted butter with minced garlic and Uncle Dibbz Delta Dust for the seafood.
2. Preheat Oven to 375°F (190°C).
3. Prepare the Bag: Use a large, oven-safe bag. Sprinkle the inside of the bag with a teaspoon of flour to prevent bursting.
4. Season and Assemble Non-Seafood Ingredients: Toss the sausage, corn, potatoes, onion, and uncooked eggs with the Straight Drop garlic butter mixture. Place this mixture into the bag along with water and beer.
5. First Cook: Seal the bag, leaving some space for steam. Poke a small hole in the top for steam release. Bake for 30 minutes.
6. Add Seafood: Increase oven temperature to 400°F (205°C). Carefully open the bag and add the shrimp, crab legs, and lobster tails. Drizzle with the Delta Dust garlic butter mixture. Reseal the bag.
7. Second Cook: Return the bag to the oven and bake for an additional 20 minutes, or until the seafood is cooked through.
8. Check and Serve: Check for doneness. Serve directly from the bag or transfer the contents to a large serving dish.

Dibbz Tips

• Adjust the seasoning according to your taste preference.
• Be careful when handling the hot bag, especially when opening it to add the seafood.