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.
THE AFFILIATE LINKS BELOW HELP SUPPORT THIS CHANNEL. THANK YOU FOR USING THEM WHILE MAKING YOUR PLANS & PURCHASES:
► Chef Paul Prudhomme’s Louisiana Kitchen
► Chef Paul Prudhomme’s Magic Seasoning Blends Seafood Magic
► Heavy duty foil
► Chicken Andouille Sausage
► Chicken Andouille Sausage
► Andouille Sausage by Les Trois Petits Cochons
PLEASE VISIT US AT:
►Facebook profile: https://www.facebook.com/Colorado.Martini.16
►Facebook page: https://www.facebook.com/ColoradoMartiniLiving
All photos and videos are owned and copyrighted by Colorado Martini Publishing LLC. Unless indicated at: https://ColoradoMartinis.com/ or here within.
- 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
- 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.
- Thug Dub, from YouTube’s music library. Download
July 2, 2019.
You’re free to use this song and monetize your video.
This disclaimer informs readers and viewer that the views, thoughts, and opinions expressed in the text and video are not meant to implicate any one company or organization. Neither Colorado Martini nor the publisher of this content takes responsibility for possible consequences of any entity, person or persons reading or following the information in this educational content.
We have made every effort to cite all photos & videos that are not owed by Colorado Martini. Any photo or video within this video not owned by Colorado Martini is either public domain, permission given through Creative Commons, or permission has been given by owner. Permission has been granted by individuals in the video to be filmed. Otherwise, the individual is blurred out or is not recognizable in the filming.
This video and description contain Amazon, Groupon or Booking.com affiliate links, which means that if you click on one of the product links, Colorado Martini Publishing LLC receive a small commission. This helps support the channel and allows us to continue to make videos and content like this. Thank you for the support! See full disclaimer at: http://www.coloradomartinis.com