Foil packets are perfect for camp cooking on the grill or in hot coals. Make ahead at home and throw in your cooler, or have fun making on site. They come in their own serving “dish” too!
Course Fun Food!, Main Course, Supper
Cuisine American, Grilling, Seafood, Summer Food
Keyword andouille sausage, cajun, corn on cob, grilled salad, romaine, southwestern, north carolina shrimp, seafood packet
Servings 4
Author Wendy Perry
Ingredients
1stick buttercut into 8 pieces
1½poundslarge or jumbo shrimppeeled and deveined
1poundandouille sausagecut in ½" rounds
2large ears corncut in rounds
8small new potatoescut in ½" rounds
1bunch green onionscut in 1" pieces
1lemon sliced in thin rounds
1–2 teaspoons Cajun or Old Bay Seasoning per packet
1cuptomato-based BBQ sauce
¼cupchopped fresh parsleyoptional
Instructions
Prepare coals or preheat grill to high heat.
Tear 4 sheets of heavy duty foil, about 12"–14" square. Put one pat of butter on each piece of foil. Scatter meats and veggies over butter. Lay 2 slices of lemon on top. Dust with seasoning. Drizzle each with ¼ cup of sauce. Top with remaining pats of butter. Fold into sealed packets.
Cook over direct heat for about 12–15 minutes. Carefully open packets and garnish with parsley!
Notes
Grill some bread for dipping in the delicious juices you’ll have in these packets.