What exactly is a “low country boil,” those of you who don’t live in the lowcountry ask? According to seriouseats.com A lowcountry boil is the southeastern coast’s equivalent to a New England clambake. Take the fresh shellfish catch of the day, dump it in a giant pot with some vegetables and sausage, and you’re more than halfway to a giant feast for you and your friends. AKA AMAZING FOOD!!

Foil Packet Low Country Boil

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 6 links Sausage
  • 1 lb Red Potatoes, quartered
  • 1 lb Shrimp, shelled, leave tails
  • 8 Frozen Corn Cobs
  • 1/4 cup Olive Oil
  • 1 tablespoon Old Bay Seasoning
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon both Salt and Pepper
  • 4 tablespoons Butter
  • Fresh Parsley, garnish (optional)
  1. Instructions
  2. Preheat the oven to 425 degrees. Set aside 4 medium-sized separate foil sheets.
  3. Prep: Slice (or cut with sharp kitchen shears) Sausage into thin-sliced pieces and quarter the Red Potatoes, place in a large bowl with the Shrimp and Corn Cobs, set aside. Whisk the Olive Oil, Old Bay Seasoning, Oregano, Garlic Powder and Salt and Pepper in a medium bowl and pour over the ingredients in the large bowl. Toss to coat evenly.
  4. Arrange: Evenly distribute the ingredients from the large bowl into the center of the prepared foil sheets. Pull two opposite sides of the foil up and fold over at the center, then fold the remaining two sides toward the center as well.
  5. Cook: Place the foil packets in the oven and cook for 25 to 30 minutes, or until the potatoes are soft to touch. While the packets are cooking, melt the butter in a small saucepan over medium-high heat. Stir until the butter turns from pale yellow to a dark golden color, but before it turns completely brown, set aside. Remove the foil packets from the oven and drizzle the inside of each with the butter and garnish with Fresh Parsley.