Foil Packet Low Country Boil = easy weeknight dinner FTW!!
What exactly is a “low country boil,” those of you who don’t live in the lowcountry ask? According to seriouseats.com A lowcountry boil is the southeastern coast’s equivalent to a New England clambake. Take the fresh shellfish catch of the day, dump it in a giant pot with some vegetables and sausage, and you’re more than halfway to a giant feast for you and your friends. AKA AMAZING FOOD!!
This is the foil packet version of this southern feast, which means it’s even easier to cook and get on your dinner table quickly. Like I said above, this dinner is a win. There are a few things you’ll want to know about foil packet cooking in general listed below.
- The steam inside the sealed packets is what cooks the food so you want to avoid pulling them out and opening them a bunch during the cooking process. If you need to check the ingredients for doneness then allow the one you checked to cook an additional 5 minutes.
- With that said cooking time does vary from oven to oven so you will most likely have to check at least one packet.
Food Prep Tips
- Potatoes: These take the longest to cook but the trick is as mentioned above, don’t open the foil packs until they’re done cooking, and make sure you’ve cut them into small enough pieces. I used the smallest red potato I could find and then quartered them.
- Sausage: Slice it into thin pieces. I used mild Italian sausage and used kitchen shears to cut it up.
- Season everything and wrap it all up tightly.
Basically, you season the corn, potatoes, sausage, and shrimp and place in foil, maybe sprinkle on a little more seasoning and cook. Once you remove the packets from the oven you can just set them each in a bowl and dive in.
This is a fun dinner and fun dinners are, well, fun, and that’s why we like them.
This is the foil packet version of this southern “Low Country” feast, which means it’s even easier to cook and get on your dinner table quickly and filled with delicious ingredients such as shrimp, red potatoes, corn, and sausage seasoned with a slight southern kick.
- 6 links Sausage
- 1 lb Red Potatoes, quartered
- 1 lb Shrimp, shelled, leave tails
- 8 Frozen Corn Cobs
- 1/4 cup Olive Oil
- 1 tablespoon Old Bay Seasoning
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon both Salt and Pepper
- 4 tablespoons Butter
- Fresh Parsley, garnish (optional)
- Preheat the oven to 425 degrees. Set aside 4 medium-sized separate foil sheets.
- Prep: Slice (or cut with sharp kitchen shears) Sausage into thin-sliced pieces and quarter the Red Potatoes, place in a large bowl with the Shrimp and Corn Cobs, set aside. Whisk the Olive Oil, Old Bay Seasoning, Oregano, Garlic Powder and Salt and Pepper in a medium bowl and pour over the ingredients in the large bowl. Toss to coat evenly.
- Arrange: Evenly distribute the ingredients from the large bowl into the center of the prepared foil sheets. Pull two opposite sides of the foil up and fold over at the center, then fold the remaining two sides toward the center as well.
- Cook: Place the foil packets in the oven and cook for 25 to 30 minutes, or until the potatoes are soft to touch. While the packets are cooking, melt the butter in a small saucepan over medium-high heat. Stir until the butter turns from pale yellow to a dark golden color, but before it turns completely brown, set aside. Remove the foil packets from the oven and drizzle the inside of each with the butter and garnish with Fresh Parsley.
The amount of cook time will vary greatly depending on the temp of your oven. You can check the packets at about 20 minutes by removing only 1 packet to test if the potatoes are soft and the shrimp and turned pink. Return this packet back to the oven and make sure to cook it an additional 5 minutes from the other packets.
- Serving Size: 1 packet
- Calories: 687
- Sugar: 5 g
- Sodium: 836 mg
- Fat: 41 g
- Saturated Fat: 13 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 283 mg