Low Country Boil Foil Packets

Nothing screams Summer to me quite like a steaming pot of Low Country Boil. While the meal may have originated in Louisiana– it’s been embraced all over the South. You won’t have to look far to find a backyard with a picnic table lined with newspaper, a steaming pile of shrimp (or crawfish), Andoullie sausage liberally mixed with steamed corn on the cob and chunks of red potatoes spread out over top. 

Low Country Boil Foil Packets 3

The dish was introduced to us by neighboring campers at a nearby watering hole who’d made more than their group could possibly eat. So they did what any good Southerner would do– they walked right over, introduced themselves, and brought the rest to share. Nobody in our group had ever had it and you’d have thought it was manna from Heaven. We were all reduced to little kids fighting over the craps. 

Low Country Boil Foil Packets

This was not a dish to be had only once, or at the hand of strangers. It also wasn’t something we could bide our time waiting for the next big get-together or camping trip to enjoy. Needless to say I didn’t sit around twiddlin’ my thumbs long when we got back. 

Low Country Boil Foil Packets 2

The result is this easy recipe for Low Country Boil with all the same flavor, all the spice steamed right into every bite all cooked in little tin foil packets. You can make as many, or as few, as you need. Don’t have a grill, or the weather’s not cooperating– you can bake them in the oven too!

Low Country Boil Foil Packets 4

Make enough to feed your family for supper– or call up a few friends and make even more to share the love. 

Low Country Boil Foil Packets
Yields 4
All the flavor of a stockpot full of Low Country Boil cooked, on the grill or in the oven, in the ease of a tin foil packet.
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Ingredients
  1. 1-1 1/2 lb large shrimp, peeled and deveined
  2. 2 cloves of garlic, minced
  3. 2 smoked Andouille sausages (preferably Cajun flavored), thinly sliced
  4. 3 ears of corn cut into 3 pieces each
  5. 1 lb red potatoes, chopped into bite size pieces
  6. extra virgin olive oil
  7. Old Bay seasoning, to taste
  8. 4 scant tsp lemon juice
  9. 4 tbsp butter
  10. salt & pepper, to taste
  11. chopped fresh parsley leaves, or dried
Instructions
  1. Preheat the grill over high heat.
  2. Tear off 4 sheets of aluminum foil, each about 12 inches long. Spread each foil sheet out over a flat work surface. Divvy up the shrimp, garlic, sausage, corn, and potatoes evenly over the center of the foil sheets. Drizzle with olive oil and give everything a gentle stir, keeping the ingredients as 'centered' as possible. Sprinkle them with Old Bay seasoning, salt, and pepper, to taste. Give everything another gentle stir. Top each mixture with a sprinkle of parsley, a tsp of lemon juice, and a pat of butter.
  3. Pick a side and fold the foil over top of the mixture to completely cover the food. Roll the top and bottom edges to seal them closed. Ensure it's folded so the seal is tight.
  4. Transfer the foil packets to the heated grill and cook until just cooked through, about 15-20 minutes, gently flipping them half way through.
  5. Pierce each packet with a fork or a knife to allow the trapped steam to safely escape, and serve immediately.
Notes
  1. If you're going for a more authentic Louisiana-style boil, swap Cajun or Creole seasoning for the Old Bay.
  2. To bake, transfer the filled and sealed packets to a sheet pan and bake at 425 degrees for 15-17 minutes.
  3. This recipe easily doubles or triples, as needed. It also halves well.
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