Low Country Boil Packets

I named this blog post and recipe, Low Country Boil Packets but in reality it should be Low  Country Foil Packets because, well, these are cooked in foil packets on the grill. Yes, on the grill. No need to pull out the outdoor cooker and make a ton of food if you don’t need to although that’s always fun to do if you are having quite a few guests for dinner. But if not, this is definitely a great alternative.

And what a perfect thing for single people or those cooking for two! It’s just perfect. Just use the amount of ingredients you need for the foil packets and save the remaining ingredients for another day. Or invite a couple of friends over to enjoy dinner with you!

I put the shrimp in frozen but everything else is fresh and thinly sliced, as you can see in the photo. It all cooks and the flavors meld so nicely in the foil packet! You can add more spice if you want or less if that suits you better. It’s very easy to individualize each packet for the person.

Just a perfect meal anytime of year but especially during the summer months. It’s quick and easy and fool proof. Try it and let me know what you think!

Bon appétit!

Low Country Boil Packets
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 4
  • 1½ lb. large Shrimp, peeled and deveined
  • 2 cloves Garlic, minced
  • 2 Smoked Andouille Sausages, thinly sliced
  • 2 ears Corn, each cut crosswise into 4 pieces
  • 1 lb. Red Potatoes, chopped into 1-in pieces
  • 2 tbsp. EV Olive Oil
  • 1 tbsp. Old Bay Seasoning
  • 1 Lemon, sliced into thin wedges
  • 4 tablespoons Butter
  • Kosher salt
  • Freshly ground Black Pepper
  • 2 tablespoons chopped fresh Parsley Leaves
  1. Preheat grill over high heat.
  2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
  5. Serve immediately.
Nutrition Information
Serving size: 1 Calories: 540 Fat: 26g Saturated fat: 8g Unsaturated fat: 8g Carbohydrates: 35g Sugar: 4g Sodium: 1120mg Fiber: 4g Protein: 40g Cholesterol: 230mg


It’s Here

Labor Day has arrived.  It’s the conclusion of the summer season as most kids have headed back to school, summer vacations have been taken, and work projects are in full swing.

But for today, it’s a time to be with family and friends to celebrate this last summer holiday.  Most folks will cook a festive meal on the backyard grill, weather permitting, grilling everything from burgers to ribs. I decided to do ribs this year and I cooked them on Sunday so I could “play” on Labor Day.

I started the night before applying a rub, of sorts.  It was a combination of paprika, garlic powder, onion powder, chili powder, brown sugar, kosher salt, cayenne pepper, black pepper, white pepper, and one secret ingredient which shall remain secret.  The measurements were quite varied as I really just liberally sprinkled here and there.  Then, into the refrigerator the ribs went to stay the night, covered in their blanket of foil.

Around noon, I pulled them out and put them into a preheated 250 degree oven. There they stayed until about 6 p.m., still wrapped in their blanket of foil. Once their baking time was over, it was on to the last step – to thwebergrille Weber grill for about ten minutes where I slathered them a few times with that delightful barbecue sauce I made the other day.  Heavenly, I say, they were just heavenly!  Probably the best ribs I’ve made to date!

Obviously the key is to pre-bake them for many hours at a slow temperature.  And then to season them properly in whichever manner you prefer.  And then to douse them with sauce or not, as you prefer.  It’s seems to be a very personal choice, much like politics. And I fear the topic would get quite heated, again, much like politics.

Therefore, no recipe today.  Just a wish to everyone to have a delightful Labor Day holiday cooking whatever pleases you and having a great time!  In the end, that’s what its all about!

Bon appétit!

Time to Barbecue!!

It’s almost Memorial Day and that means its barbecue time!  Actually here in Georgia, anytime is barbecue time.  I’ve been known to crank up my Weber gas grill even in the snow!  And I’ve been seen on my patio with an umbrella, grilling a burger or piece of chicken!  Yes, I’m a die hard grill master! There’s nothing like it.

I have many fond memories of my family grilling on holiday weekends, usually on our boat at the island or at the lake house.  We’d always have hamburgers, hotdogs, and usually some venison sausage. The best sausage in the land!

For me, I’ll put anything on the grill – hamburgers, hotdogs, steaks, sausages, vegetables, seafood, and pizza is the best.  For Memorial Day, I’ll be grilling some chicken and I’ll be using this wonderful barbecue sauce.  This recipe has just enough kick in it to make it fun and it’s quite flavorful as well.  Make some today so you’ll have it for the holiday or any day for that matter.

Fresh is always better!  Bon appétit!

Texas Barbecue Sauce
Prep time
Cook time
Total time
Recipe type: Seasonings and Condiments
Serves: 1⅓ cups
  • 1 tablespoon Butter
  • 1 whole Garlic clove minced
  • 1 cup Ketchup
  • ⅓ cup Brown sugar packed
  • ⅓ cup Worcestershire sauce
  • ¼ cup Lemon juice fresh
  • 1 whole Chipotle pepper, canned in adobe sauce minced with seeds
  • ¼ teaspoon Ground cayenne pepper
  1. Melt butter in medium saucepan over medium heat. Add garlic, stir 30 seconds. Stir in ketchup and remaining ingredients. Bring to boil. Reduce heat to medium-low, simmer until reduced to 1⅓ cups. Season with salt and pepper. Cool slightly. You can at this time use an immersion blender to completely blend Chipotle pepper with other ingredients.
  2. Can be made 1 week ahead.
Nutrition Information
Serving size: ¼ cup Calories: 70 Saturated fat: 1g Unsaturated fat: 1g Trans fat: 0g Carbohydrates: 16g Sodium: 360mg Fiber: 0mg Protein: 0g Cholesterol: 3mg


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