Add some zing to your family plans this season with our fiery campfire classic, made easy at home! In the oven or on the grill, our 1882 Hot Beef Sausage is the perfect way to spice up this mix of shrimp and fresh veggies for a Cajun-style feast. Using foil packets, there’s less clean up, and more time enjoying good stuff!
- 1 pkg. Southside 1882 Hot Beef Smoked Sausage - cut into circles
- 2 ears of corn - cut into 1 inch circles
- 20-30 large raw shrimp - deveined (with or without shells)
- 3-4 large red potatoes - cut into 1/2 pieces
- 1 white onion - diced large
- 1 green bell pepper - diced large
- 1 stick unsalted butter
- Tony Chachere’s Creole Seasoning®
- 2 lemons - cut into wedges (garnish)
- 1/4 cup parsley - chopped (garnish)
Pre heat oven to 350F or if using a BBQ grill, set your grill up for indirect heat at 350F.
Remove 6-8 sheets of foil, about 18 inches long each. Layer even amounts of each ingredient on each sheet. Start with the potatoes, corn, sausage and shrimp. Finish with peppers, onions, butter, and about 1 tsp of creole seasoning for each packet (more if looking for extra heat). Fold in the long edges of the sheets first and then bring up the side of each sheet to close the packets up.
Tip: Can be assembled up to 8 hours in advance and refrigerated until ready to cook.
Place foil packets on half sheet pan (to provide extra insurance you don’t lose the tasty juices inside each foil packet) and bake at 350F for 30-40 minutes or until the potatoes are cooked through and tender.
Remove foil packets from heat source and carefully open to release steam. Serve immediately viagra cena. For individual portions, meal can be served directly in the foil packets or, if cooking for a large group – dump the foil packets onto a large butcher paper covered tray.
Garnish with parsley and serve with the sliced lemons on the side
Additional creole seasoning for more spice
Aluminum foil sheets – about 18 inches long
Half sheet pan