Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 lbs snow crab legs, thawed and cracked
  • 12 oz Andouille sausage, sliced into rounds
  • 1 lb baby gold potatoes, halved or quartered
  • 3 ears corn on the cob, cut into 2-inch rounds
  • 1 medium yellow onion, coarsely chopped
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter, melted
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder

Instructions:

  1. Melt the butter and olive oil in a small saucepan over medium heat.
  2. Stir in the Cajun seasoning, smoked paprika, cayenne, oregano, and garlic powder. Cook 2 mins until the spices smell toasted. Note: Toasting the spices removes the raw powder taste.
  3. Remove the pan from the heat and stir in the minced garlic. Note: Adding garlic last prevents it from burning and turning bitter.
  4. Set your oven to 400°F (200°C).
  5. Place one heat resistant roasting bag on your rimmed baking sheet.
  6. Layer the potatoes and onions at the bottom of the bag.
  7. Add the corn rounds and sliced Andouille sausage on top of the vegetables.
  8. Place the crab legs and shrimp as the final layer.
  9. Drizzle 2–3 tablespoons of the butter sauce over the ingredients. Toss gently to coat everything in the mahogany colored glaze.
  10. Seal the bag tightly with the tie. Poke 2–3 small holes in the top with a toothpick.
  11. Bake for 25 mins until the shrimp are opaque and the potatoes feel soft.