Creole BBQ Packets

The Stacey’s are leaving North Carolina shortly and I am finding food in my freezer that needs to be eaten. I found sausage, clams, and shrimp and my daughter decided she wanted soup. We decided to make BBQ packets instead. Soup would have been good, if not for the 100* weather happening. BBQing means that the kitchen stays cooler with no oven running. This new recipe will certainly stay on our monthly menu!

Ingredients Needed:

• 8 Sausage Links
• 1 Pound Raw Shrimp
• 1 Pound Clams
• 2 Cups Sliced Mushrooms
• 1 Onion
• 1/2 Cup Sauteed Garlic
• 1 Lemon
• 2 Ears of Corn
• 10 Small Red Potatoes
• 4 Tablespoons Creole Seasonings
• Tin Foil

Start by cutting up the onion.

In a large bowl, add the onions.

Slice each baby potato into four even chunks.

Add to the bowl.

Shuck the corn.

Break each ear into two. Set aside.

Slice the lemon into eight equal parts. Set aside.

Slice the sausages into bite sized chunks.

Add to the bowl.

Add the mushrooms to the bowl.

Add the garlic.

Add the shrimp.

Add the clams.

Sprinkle the seasonings evenly over the mix.

Mix well.

On a large sheet of foil, add four scoops of the creoled mixture. Top with two lemon slices and one piece of corn.

Fold the tinfoil into a packet form. Making sure to close the sides well.

Continue with the rest of the bowl. It will make four foil packets.

Pre-heat the grill to 450*.

Add the packets to the bottom rack.

BBQ for 25 minutes.

Wait for five minutes before opening.

Finally, plate the mixture in a shallow plate, so you can enjoy the juices.

All three kids ate seconds!

Enjoy food and enjoy cooking Y’all!~

O