• 1 turkey oven bag $1 at store
• 1 lb shrimp raw but pre-cooked fine if in a pinch
• 1 lb crawfish
• 1 package andouille sausage into bag cut into pieces & can sub any sausage really
• 1-2 lbs snow or Alaskan cran
• 2 ears of corn cut in thirds
• 1 lb small red or baby dutch yellow potatoes cut into quarters
• 2 lemons halved & lightly squeezed
• 1 cup butter melt or cut into 8 pieces
• 4-6 cloves garlic, chopped can add two cloves crushed into bag as an aromatic
• 1 serving DIY creole seasoning per recipe below Or 5 tbsp of pre-made creole Seasoning like Old Bay, Tony C's or Zatarain's seasoning.
• 3 tbsp hot sauce you can't over hot sauce...

Optional

• 1/2 cup white wine highly suggested but not mandatory
• Any seafood you like! lobster, mussels, clams etc.
• 1 tbsp lemon pepper into bag

Make Your Own Creole Seaoning

• 1 tbsp paprika sub chilli powder but not as ideal
• 1 tbsp garlic powder I use five often...
• 1 tbsp onion powder
• 1/2 tbsp cayenne pepper for mild-medium 2 if you want it hot
• 1/2 tbsp dried oregano
• 1/2 tbsp dried basil
• 1/2 tbsp dried thyme sub more oregano if no thyme
• 1/2 tbsp black pepper
• 1/2 tbsp salt

Cajun Butter Dipping Sauce : Optional (I just used the sauce from the bag when it is done)

• 1 cup butter 2 sticks butter
• 5 tbsp creole seasoning
• 2 tbsp hot sauce
• 1 tbsp minced garlic
• 1 tbsp lemon juice