Creole BBQ Packets

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!

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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.

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In a large bowl, add the onions.

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Slice each baby potato into four even chunks.

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Add to the bowl.

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Shuck the corn.

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Break each ear into two. Set aside.

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Slice the lemon into eight equal parts. Set aside.

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Slice the sausages into bite sized chunks.

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Add to the bowl.

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Add the mushrooms to the bowl.

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Add the garlic.

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Add the shrimp.

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Add the clams.

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Sprinkle the seasonings evenly over the mix.

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Mix well.

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

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

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

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Pre-heat the grill to 450*.

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Add the packets to the bottom rack.

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BBQ for 25 minutes.

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Wait for five minutes before opening.

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

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All three kids ate seconds!

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Enjoy food and enjoy cooking Y’all!~

 

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