Low Country Boil
Smoked low country boil is the perfect summer recipe! Spicy Andouille sausage, shrimp and corn all smoked up with plenty of butter and Old Bay seasoning in foil packets making cleanup a breeze.
- 2 lbs shrimp, peeled and de-veined
- 4 ears of corn on the cob, husked
- 1 lb adouille sausage, sliced thick
- 2 lbs yellow potatoes
- 6-8 Tablespoons Old Bay Seasoning
- Salt and pepper to taste
- 2 Tablespoons minced garlic
- Juice of 1 lemon plus wedges for serving
- 8 Tablespoons butter, melted
- Fresh parsley, chopped
Preheat pellet grill to 400 degrees F.
Chop corn into thirds, then cut each piece lengthwise. Chop potatoes into large chunks. Boil corn and potatoes for 10 minutes. Drain and set aside.
In a large bowl combine shrimp, sausage, corn and potatoes. Stir together melted butter , Old Bay Seasoning, garlic, juice from lemon, and salt and pepper to taste and pour over shrimp, sausage and veggies. Stir to coat.
Divide between 8 sheets of aluminum foil. Fold edges of foil up around the food and seal the closed packet.
Cook on preheated pellet grill for 15-20 minutes top side with the seal down, then flip and open the seal and cook another 15-20 minutes. Cook until corn and potatoes are tender and shrimp are pink and fully cooked.
Serve shrimp boil with chopped parsley and lemon wedges for squeezing.