Low Country Foil Bake

Hi everyone!

There are many times when I struggle with what to cook next but I know can always count on other bloggers to help me out in the food department.  I always get a good dose of inspiration to help me on my way.  This week I was reading a blog by Hey Miss Lisp and she had a recipe called Cajun Shrimp Foil Bake.  It looked great.  What I liked most about her recipe was her substitutions, which were great.  Of course with my husband being from New Orleans, I was not allowed to substitute.  He is very traditional and “protective” of the recipes he’s grown up with.  Anyway, I was inspired to do an entire week dedicated to Foil Bakes. Yay!!!

Today I made a Low Country Foil Bake.  I have made this recipe so many ways, even in a pressure cooker – which came out amazing by the way.  This was the first time I made it in foil.  My favorite part about low country boils “or bakes,” is the sausage.  My husband introduced me to andouille when we first meet and I have been hooked ever since.  In case you have never heard of it, it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine and seasonings. The pork used is mostly from a smoked Boston shoulder roast.  It is an amazing sausage and a must-have for this recipe.  It is, however, not easy to find.  My local grocery store just started carrying it regularly.

We are a family of four so I made four individual packets, each made to order.  In the end, this meal came out great.  I just used salt and pepper to season the kids foil bake.  This recipe was fast, easy and pleasing all at the same time.

Ingredients

  • 1/2 lb medium size shrimp, peeled
  • 2 ears of corn, cut in 4 pieces each
  • 4 red potatoes, cubed
  • 14 oz andouille sausage
  • 2 tbsp cajun seasoning
  • 1 tbsp butter, melted
  • 1 tbsp olive oil
  • 1 lemon
Directions:
1.  Preheat oven to 375 degrees.
2.  In a bowl, combine the butter, olive oil and cajun seasoning.  When thoroughly combined, add the shrimp, corn, sausage and potatoes and mix until everything is coated with the butter/olive oil/seasoning mixture.
3.  Lay out (4) 16-inch long pieces of foil and divide the low country ingredients evenly in the center of the foil.  Wrap the foil tightly so there are no holes.  If you have to, add another piece of foil on top to ensure the moisture remains in the packet.
4.  Place the foil packets on a foil lined baking sheet for 15-20 minutes or until everything is cooked through.
5.  Open the packets and drench with lemon juice.
Watch this quick video!

22 thoughts on “Low Country Foil Bake

  1. Gloria, I feel the same! Sometimes I’m at a loss on what to cook, but inspiration strikes from either Pinterest or bloghopping.

    Wish we had Andouille sausage here in the Philippines. I agree that these foil bakes are super easy (I’m 100% sure yours would be so much more legit–it should pass as authentic to the tastebuds of your husband!)

    Liked by 1 person

    1. Thanks so much. He liked it but he said I should have used a seasoning called “tony’s“ which apparently is the gold standard for Cajun seasonings in New Orleans. I told him I’d do better next time. Thanks for the inspiration

      Like

  2. My grocery just started carrying andouille, too! That was right before Mardi Gras, so I hope they keep it on the shelves and it wasn’t just a one time thing!

    I love foil bakes! They just seal all the flavor right in. This sounds marvelous!

    Liked by 2 people

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