Seafood Boil Recipe
This recipe is not only a delicious meal, but a super easy and fast way to prepare a meal on any family outing that is fit for a King! Great for any outdoor event such as camping, fishing trips, Mardi Gras parades, tailgating and any other outdoor activity where you need to cook on the go! This recipe will feed two adults, but you can make as many seafood boil packets as needed for the size of your party. You can also make personal sized packets for each person.
- 1 pound of large head on, shell on fresh shrimp
- Cajun seasoning to taste
- Crab boil powder to taste
- 3 large cloves of garlic, minced
- Minced fresh parsley leaves to taste
- Fresh thyme leaves to taste
- 1 fresh lemon sliced
- 1/3 pound of smoked Cajun pork sausage, or any fully cooked sausage of your choice
- 2 small ears of frozen corn or fresh, cut into 1” slices
- 6 small red potatoes cut in half
- 1 stick of unsalted butter cut into slices
Start by cutting your potatoes in half, and place them into a sheet of heavy duty aluminum foil. Place them on a 400°F grill, on the indirect side. They will cook for around 30 minutes. While the potatoes are cooking, tear off a long sheet of 18” wide aluminum foil and begin by cutting the sausage into bite size pieces. Place sausage in center of foil. Now take each shrimp and while folding in half, run a toothpick under the vein between the shell joints, pull up to remove veins from all the shrimp.
Place shrimp on top of the sausage. Now add parsley, corn, and other ingredients. Season with Cajun or Creole seasoning to taste, being sure to get coverage on everything. Now apply the crab boil seasoning to taste being sure to get the seasoning all over. Once the potatoes are almost fully cooked, place them on last and add in a bit more crab boil seasoning.
Create a packet or pouch by folding the aluminum foil over the ingredients and sealing the ends by folding over. Double wrap the packet with another sheet of foil.
With our grill temperature locked in around 400°F, place the seafood boil packet onto the indirect side of the grill and put the lid on to cover, with the top vent directly over the pouch. Remove pouch and check at the 20 minute mark. If not quite fully cooked then continue to cook for another 5 minutes or so, until perfectly cooked, but not over cooked. The shrimp will peel easily if not over cooked.