I’m a Pennsylvania girl – born and (partially) raised in Lancaster county. While I have been a West coaster for the now majority of my life, there are parts of the East coast that lives on in my heart! One of those things is some of the food I love – including, but not limited to: softshell crabs, cheesesteak, and Low Country Boil.
My mom has made this for me before, and I genuinely believed that this recipe was way harder than it really is!
Guys, its easy and AMAZING.
I found a similar recipe on Pinterest, and then built off of it, modifying as it made sense for me. I love finding and modifying recipes because a) this girl is NOT creative – I cant look at food in my fridge and say “I could make THIS!” and b) I don’t trust myself in attempting to be creative!
The recipe is simple – take shrimp, potatoes, andouille sausage, and corn, throw some olive oil and Cajun seasoning on it, cook it, and BAM! Easy meal.
When I am looking to eat less carbs (like right now) I take out the potatoes, or use less, and trade it for other veggies or protein. You can put in just about anything that sounds appealing to you. Make it more of a seafood boil – throw in clams, oysters, scallops, crab, whatever! I prefer to use Weber’s N’Orleans Cajun seasoning, its got a great kick and is SO flavorful – you can add one shake or 15 and the flavor is strong and wonderful.
Now a TRUE Low Country Boil would be….boiled. This process makes it easier for cleanup and cooking for a group – literally just give everyone their own foil packet! You can even eat it straight out of the foil – which then makes it easy for a camping meal if you prep it ahead of time!
Ok – what am I waiting for – recipe below, GO MAKE IT!
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| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 20 Minutes |
| Servings |
People
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- 3 tbsp olive oil Add more/less to your preference, as you pour it in
- 1.5 pounds shrimp deveined, tail on (frozen or fresh)
- 1 package andouille sausage I buy it in horseshoe shape (about a pound)
- 3 ears corn Cut in 4 pieces each, frozen or fresh
- 1 pound baby fingerling potatoes Cut in bite sized pieces
- 4 shakes Cajun seasoning I use Weber N'Orleans Cajun Seasoning (to taste)
- Salt and Pepper to taste
Ingredients
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- Preheat your oven to 425, or preheat your grill on high. Start defrosting shrimp and corn, if using either
- Stab potatoes with fork, pre-cook in microwave for ~5 minutes
- Rip 6 pieces of foil, about 12-18 inches long (I tend to make them longer than shorter to ensure I can fully close and seal up the packet)
- Cut up corn, set two pieces on each piece of foil. Shake a bit of Cajun seasoning over it
- Cut sausage into bite sized rings, put in large bowl
- Cut cooked potatoes into bite-sized pieces, add to bowl with sausage
- Add shrimp to bowl
- Drizzle olive oil and shake seasoning over the ingredients in the bowl, start mixing together. Add more to your flavor preference. (Cajun spices are spicier - so if you are sensitive to spice, be aware!)
- Using a large spoon, scoop ingredients onto foil packets surrounding corn - make it as even as possible.
- Carefully take the two long sides of the foil, bring together (hot dog style!) bend the top over to hold it close. Roll each of the ends towards the middle, trapping all ingredients in.
- Set all packets on a baking dish, place in oven for 18-20 minutes. If grilling, place on grill for 15 minutes.
- Serve and enjoy! You can eat straight out of the foil or pour it out onto a plate!
Pre-baking your potatoes will ensure that when everything else is done while cooking, the potatoes are too. If you do not, you may end up overcooking your shrimp while you wait for a longer amount of time to cook the potatoes. Check as they cook on their hardness - if they are getting soft, they're done! They don't need to be fully cooked. (You can also steam them)