Low Country Boil on the Grill
This Low Country Boil on the Grill makes for such a quick and simple meal. Whether you’re serving one or more, this dinner idea can easily be tossed on the grill and cooked to perfection.
What You’ll Love About This Low Country Boil On The Grill
- The flavor is incredible! – I mean, just look at the ingredients we’re using here. Smoky sausage, tender potatoes, fresh corn, succulent shrimp, plenty of butter… how can this not wow your taste buds?!
- It’s easy to put together! – I love meals where a small amount of prep leads to big pay-off, and this recipe absolutely fits the bill. After dicing the potatoes and slicing the sausage, there’s really nothing left to do except bundle it all up in aluminum foil!
- A fun outdoor meal! – By combining all of ingredients for a low-country boil in sheets of aluminum foil, you open up your cooking options. You can place these packets on a charcoal grill, or pop them in a cooler to take camping and cook over an open fire.
- They’re customizable! – Everyone can make their own foil packet and fill it with their vegetables of choice. It’s a great way to feed a large group of people. Especially if there are allergies or food avoidance tendencies you need to be mindful of at mealtime.
Wait – What Exactly Is A “Low Country Boil”?
Hold on just a minute, I can hear some of my friends saying, “What on earth is a ‘low country boil’?”
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In the southern states, it is considered the most delicious way to feed a lot of people.
Picture a big pot filled with a combination of shrimp, small red potatoes, spicy sausage, sweet corn, and wide variety of herbs and spices.
After cooking away, it’s all dumped out on a newspaper-covered table, and the feast begins.
You may also hear this concoction called “Frogmore Stew” but I think I’ll stick to Low Country Boil, haha!
Ingredients You’ll Need For These Low Country Boil Foil Packets
- 2 Packages of Smoked Sausage – Really, any type of long sausage will do. Try changing things up by trying kielbasa, andouille sausage, or chicken sausage.
- 2 Pounds of Shrimp –  If your meat counter gives the option, go ahead and ask for shrimp that is already shelled. If you like, you can opt to leave the tails on. Some find it easier to eat shrimp that way. Ask for extra-large shrimp, the largest shrimp available.
- 5 Potatoes – While russet potatoes will work just fine, I like the slightly sweeter flavor and firmer texture of Yukon gold potatoes or red potatoes. Be sure to cut them into bite-sized chunks.
- 3 Ears of Corn – Take each ear of corn and cut them into thirds. Be sure to remove as much of the silk strings as possible. If sweet corn season is out of reach, you can always use frozen corn or canned corn instead. Perhaps you wouldn’t find individual corn kernels in a traditional low country boil, but you’ve gotta do what you’ve gotta do! If you use canned corn, be sure to drain the liquid away before adding the corn to the mix.
- Old Bay Seasoning – Sometimes, we hear “southern seafood” and immediately jump to Cajun seasoning. If that’s up your alley, definitely pull out the Zatarain’s crab boil seasoning. However, we tend to opt for good Old Bay Seasoning. Any seafood seasoning your family prefers will be fine.
- Butter – Butter goes with sweet corn. Butter goes with shrimp. Butter goes with potatoes. Therefore, butter goes with this recipe.
How To Make This Low Country Boil Recipe
- Prep all of your ingredients: Slice the sausage, shell the shrimp, dice the potatoes, and cut the corn into chunks.
- Toss all of the ingredients into a large bowl, and then shake on your salt, pepper, and Old Bay seasoning. Use clean hands to mix everything together until evenly mixed.
- Tear off a square of heavy duty foil. Spoon an even mixture of ingredients into the middle of the foil, taking care not to overfill. You need to be able to fold the seams together firmly.
- Add 3 to 4 pats of butter to the top of your ingredients.
- Fold foil together into a well-sealed packet. Bring two opposite sides together, folding the foil into a crisp seam 3 to 4 times on itself. Roll up each end.
- Repeat, making as many packets as you can using the ingredients you have.
- Heat a grill to medium heat, and place the foil packets over the heat. The foil will keep the food inside from burning, but do flip them over once or twice during cooking so that they cook evenly.
- After 10 to 15 minutes, remove the foil packets. You can leave them on longer for a nice char, but keep in mind that shrimp cooks quickly. Let them cool slightly, then open them up and dig in!
Other Twists To Try On This Foil Packet Seafood Boil!
- More seafood! – Don’t feel like you need to stop at shrimp! You can try adding crawfish, crab legs, or any type of shellfish.Â
- Play with spices! – Old Bay seasoning has many types of herbs and spices in it already, but you can cater your spices to your own taste. Adding bay leaves, one to each packet, will bring a nice depth of flavor. Cayenne pepper will bring the heat. Celery salt is frequently found in this classic southern recipe.
- Dip in condiments! – Offer an array of dipping sauces and condiments for people to choose from. Cocktail sauce, fresh lemon wedges for a squeeze of lemon juice, hot sauce, Old Bay sauce, and Worcestershire sauce are each a great choice.
- More vegetables! – There are lots of veggies that would go great with this low country boil recipe. Mushrooms, red peppers, green peppers, white onion, and sweet onion would be a great option.
Storing Leftover Low Country Boil Packets
Unless it’s making them a day ahead of time as meal prep, I don’t recommend storing leftover low country boil packets in the packets themselves.
For leftover cooked packets, open the packets and move all of the food into an airtight container.
It will stay fresh in the fridge, but only for about 2 days!
Remember, you’ve got tender shrimp in here, and shrimp doesn’t make for particularly good leftovers once you get too far into the week.
Low Country Boil on the Grill
Smoky sausage, potatoes, corn, shrimp, and butter – that's all you need to make this Low Country Boil on the Grill happen!
Equipment
- Foil
- Grill
Ingredients
- 2 Packages of Smoked Sausage
- 2 Pounds of Shrimp
- 5 Potatoes
- 3 Ears of Corn
- Old Bay Seasoning
- Butter
Instructions
- Prep all of your ingredients: Slice the sausage, shell the shrimp, dice the potatoes, and cut the corn into chunks.
- Toss all of the ingredients into a large bowl, and then shake on your salt, pepper, and Old Bay seasoning. Use clean hands to mix everything together until evenly mixed.
- Tear off a square of heavy duty foil. Spoon an even mixture of ingredients into the middle of the foil, taking care not to overfill. You need to be able to fold the seams together firmly.
- Add 3 to 4 pats of butter to the top of your ingredients.
- Fold foil together into a well-sealed packet. Bring two opposite sides together, folding the foil into a crisp seam 3 to 4 times on itself. Roll up each end.
- Repeat, making as many packets as you can using the ingredients you have.
- Heat a grill to medium heat, and place the foil packets over the heat. The foil will keep the food inside from burning, but do flip them over once or twice during cooking so that they cook evenly.
- After 10 to 15 minutes, remove the foil packets. You can leave them on longer for a nice char, but keep in mind that shrimp cooks quickly. Let them cool slightly, then open them up and dig in!
A Dessert Idea for the Grill
Want to also try making your dessert on the grill?
Try these Waffle Cone S’mores – also made in foil packets tossed over heat.
