It’s the first day of a new decade and what better way to ring in the new year, than with a lit new recipe ?! Traditionally , a new year meal consists of things like fish , greens, and beans -however this year I felt like changing it up in my house. I wanted to share a seafood recipe that would be perfect for upcoming Super Bowl events , Valentine’s Day, or really any night you or your family wants to have some delicious seafood. This recipe has Dungeness crab legs (you can also use snow crab legs ) , extra large shrimp, andouille sausage , corn, and red potatoes. It’s literally a bag of seasoned and juicy seafood. As always , please let me know how the recipe turns out for you , and enjoy !

Glam Kitchen Tips

  • Fresh lemon juice and garlic are preferred but if you don’t have them on hand then you can use the jar and bottle versions
  • I used Dungeness crab but any crab legs of your choice will work
  • If you want a lower sodium option, use a salt free Lemon Pepper Seasoning and there is a reduced sodium variation of Old Bay

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*Feeds 4*

Ingredients

  • 2 pound crab legs (I used Dungeness crab legs)
  • 1 pound extra large shrimp, deveined with the shells off (you can leave the shells on if you prefer)
  • 6 ears corn on the cob
  • Old bay seasoning
  • Lemon pepper seasoning
  • Paprika
  • 2 tablespoon fresh parsley
  • 2 sticks unsalted butter, melted
  • 4 ounces low sodium chicken broth
  • 1 large lemon, cut in half
  • 8 cloves garlic , chopped (or 2 tablespoon minced garlic)
  • 12-14 ounces andouille sausage , cut into 2 inch pieces
  • 4 medium red potatoes, cut into quarters
  • 1 oven bag (I used the turkey size )
  • 6 cups water

Instructions

  1. Preheat oven to 400 degrees
  2. In a large pot, add water and boil the corn and potatoes for 18-20 minutes on high heat (to ensure potatoes are cooked through )
  3. Remove from heat, drain and set aside
  4. In a large pan, lay out the oven bag
  5. Add the cooked potatoes and corn to the bag
  6. Generously season with old bay, lemon pepper, and paprika
  7. Add the andouille sausage to the bag
  8. Add the crabs and shrimp
  9. Generously season with more old bay, lemon pepper , and paprika
  10. Top with garlic, 1 tablespoon parsley, and slice half of the lemon
  11. Pour in melted butter, chicken broth, and squeeze the other half of the lemons juices over the seafood
  12. Close the bag with tie or tie a knot in the bag
  13. Gently shake the bag so that the seasoning and juices evenly distribute(be careful not to rip the bag because the crab legs are sharp)
  14. Place pan in the oven and bake for 30-35 minutes
  15. Remove from the oven and open the bag
  16. In another large pan or serving platter, arrange the contents of the bag
  17. Spoon the bag juices over the crab boil
  18. Sprinkle remaining parsley over it
  19. Sprinkle more lemon pepper or old bay (optional step)
  20. Serve and enjoy !

Recipe by : Shauntay Parrish