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.
- 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