Easy, make-ahead foil packets packed with shrimp, sausage, corn, zucchini (aka croquettes) and potatoes. It’s a full meal with zero clean-up. Also known as the Beaufort Boil, Tidewater Boil, Frogmore Stew – though it is frog-less and is not a stew. The Low Country Boil is from South Carolina and is the answer to the New England Clambake and the Louisiana Seafood Boil. But where I come from, Southern California, it is called Shrimp Boil. And we love anything you can throw onto the grill and is fast.
And you pronounce Andouille, an-do-lee. It is French and Cajun. And used in many Cajun dishes. But you can use hot Italian sausage too.
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Ingredients:
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced (hot Italian sausage can be used)
- 2 ears corn, each cut crosswise into 4 pieces
- 1-pound baby red potatoes, halved
- 2 zucchinis, cut into large pieces (aka: croquettes)
- 6-8 mushrooms, halved
- 2 tablespoons olive oil
- 4 teaspoons Cajun seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Heavy Duty Grilling Foil
Directions:
- Preheat a gas or charcoal grill over high heat.
- Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn, zucchini and potatoes into 4 equal portions and add to the center of each foil in a single layer. If the potatoes are large, cut them in half.
- Fold up all 4 sides of each foil packet. Add olive oil, Cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
- Place foil packets on the grill and cook until just cooked through, about 18-20 minutes.
- Served immediately, garnished with parsley, if desired.
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July 2, 2019.
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