If you’re familiar with what a clam bake is, don’t compare this to that. This is closer to a low country seafood boil, but is done with vegetables, wrapped in tin foil and baked in the oven. And yes, it’s keto-friendly and super yummy. Though I use snow crab legs, you could use clams instead, or more shrimp, or even just sausage and no seafood. The world is your oyster! Unless you don’t like oysters.
Watch the full video of preparing this dish.
Seafood Bake
Ingredients
For the packets
- 2 handfuls cherry tomatos
- 1 14oz can artichoke hearts
- 1 lb Brussels sprouts washed, cut in half
- 1 carton button mushrooms
- 2 medium zucchini sliced into 1in pieces
- 1 yellow onion cut into 12 segments
- 4-6 sausage links sliced into 1in pieces
- 7 garlic cloves peeled, roughly chopped
- 1 lb jumbo shrimp frozen, peeled, deveined
- 4-6 clusters snow crab legs frozen
- 2 lemons quartered
- 2-3 tbsp Tony Chacheres seasoning
- 2 cubes butter cut into 1/2 slices
- 4 tbsp olive oil
For the sauce
- 1 large avocado
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 small lemon juiced, seeds removed
- 1 1/2 cups drippings from foil packet
Instructions
- In a large bowl, combine all the packet ingredients except for the butter and olive oil. Toss to coat evenly with the seasoning and split the mix evenly between two medium-sized, deep foil trays. Set aside and preheat the oven to 400 degrees.
- Once heated, cover the foil trays tightly with tin foil and slice two 1in slits in the top. Put in the oven and bake for 60-70 minutes.
- During the last 5 minutes of cook time, in a blender combine the avocado, lemon, onion powder, garlic powder, and smoked paprika. Remove the foil trays from the oven and, using a slotted spoon, scoop everything out of one of the trays into a clean, large bowl.
- Pour the drippings from the foil packet into the blender with the avocado, lemon juice and spices. Blend until smooth.
- Add the contents of the second foil tray to first in the large bowl. Pour over the avocado sauce and toss to coat evenly. Scoop everything out onto a platter and serve warm, with the remaining sauce in ramekins on the side.
What do you think?
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I love Chris’ recipes – thank you! But when do you add the butter and the oil?
When you put everything in the foil packet. I’ll update the recipe!
Looks great! I did a low country boil recently and all I could eat was the shellfish and sausage! Had to whip up a side dish that was Keto for myself and then watch everyone eat the corn and potatoes. Thanks so much for this because next time I will do this instead!
What kind of sausage do you like to use?
thanks!
Really any smoked sausage works great. I would definitely lean more toward a pork variety first, as opposed to chicken. Beef can be ok but some brands have a bit gamey of a flavor that doesn’t work well with seafood.
Looks delicious!! What do you mean by a cube of butter? Is that a pound?
1 stick – about 1/2 cup. So 2 sticks for this whole recipe is 1 cup.
Watched the video, read over the recipe… thanks for making it easy print one page! Hoping to make it this week :)
I love this Chris Cooks series on Sundays. This is the perfect time to post as I’m always looking for Sunday dinner ideas. Although I haven’t tried this recipe, I’ve tried others and they are always amazing! Just wanted to give some positive feedback.
Not usually a seafood person but I think I’ll try!! Also, where are those great white bowls from??
Amazon! You can find them here.
This looks good! How do I watch Chris’s cooking videos? I have stumbled upon a couple videos, but don’t know how to systemically find them.
I’ll link it. You can watch it on Instagram here.
When do I add the oil and butter to the seafood/veggie pans? Before the foil goes on (I’m assuming but you didn’t say)? Looks like an interesting twist.
I’m not an avocado lover so I might omit. Would I need to sub something else to replace it or would the sauce be fine without it?
Good catch! Yes, that’s when you add it – I’ll update the recipe. And the sauce is great as-is, no avocado. I would just serve it with a bowl of lemon wedges.
Ah proof-reading! You can go over it (and over it) and then hit publish. And all the errors pop up like dandelions after a spring rain.
Lemons sound like the perfect touch. I like the ease of baking and no clean up.