These cajun boil foil packs are a
quick and easy way to enjoy that
Louisiana style fish boil right in
your very own kitchen.
Don’t you just love that time of year when everyone is having parties for a fish boil? Well, it sure is a southern thing that happens every year in the spring and early summer.
It usually consists of all sorts of ingredients. Shrimp, crawfish, crab, sausage, potatoes, corn, mushrooms and sometimes artichokes. They are all thrown in a huge pot and boiled together. Once it’s all done cooking it’s all thrown out on a table and everyone digs in.
You can guarantee every weekend during this season one of your friends is having this type of party. Yeah, it gets a little messy, but no one cares since the food is to die for. But what about the other times of the year when you’re craving the same thing?
Here’s a simple and easy way you can have yourself a mini fish broil right in your very own kitchen in a short amount of time.
Good thing about the ingredients in this recipe you can pick up at your local grocery store. For the crab and shrimp I go straight to the frozen aisle. For the crab I buy a box of frozen snow crab legs that are fully cooked. Because of it hard shells the crab comes out perfect even though its already fully cooked.
Shrimp is a different story. Buy the uncooked shrimp. Shrimp can get a rubbery texture fast when cooking so buying the raw shrimp cooks a lot better for this recipe. I buy the jumbo ones, but to be honest those don’t look jumbo size to me, but oh well.
I like to use turkey Polish Kielbasa sausage. I usually buy turkey substitute when it’s available to save some on calories. But regular Polish Kielbasa sausage is perfect for this recipe as well.
I love using fresh corn on the cob for this recipe, but unfortunately that goes away after summer time is gone. Luckily you can buy frozen corn on the cob pieces. They aren’t as cheap as fresh corn on the cob, but it doesn’t really matter when you are craving this broil.
You want to preheat your oven to 450 degrees. While that is heating up take 2 crab clusters and 6-8 shrimp and put them in a strainer and let it run under cool water in your sink. This is a quick defrost method. The shrimp defrosts pretty quick, you just want to pay attention to the crab because it takes a little longer because of the hard shell.
I personally de-shell the shrimp an devain both side. If you don’t want it devained you can leave the shell on when cooking. Cut up your sausage in whatever size pieces you would like. I like thinner slices, but big chunky slices are great too.
A trick I have learned is to take your new potatoes and after you wash and dry them poke holes in them with a fork. Then roll them up in a paper towel and throw them in the microwave for a minute and a half. This cooks them just a little bit so that they will cook faster in your oven so that the rest of your food doesn’t get over cooked. Cut up your potatoes in bite size pieces.
You want to take two longer pieces of foil and make bowls/packets out of them. Next lay down your shrimp and crab first, then corn, and then sausage, potatoes, and lemon slices. I like to butter my corn and then use the olive oil for everything else in the packet. Then sprinkle your seasoning on and for an extra kick I drizzle some Louisiana hot sauce on top and mix everything around.
Now you want to close your packets together by pinching the sides of the foil together. You want to create a pocket so your food can steam. Pop in the oven for 25 minutes and then you’re ready to eat. Be careful whenever opening the packets because steam will come out. Have some napkins ready and dig in.
Cajun Broil Foil Packs
Ingredients
- 2 fully cooked crab claw clusters
- 16-18 uncooked jumbo shrimp
- 1 package of polish kielbasa sausage cut into pieces
- 2 corn on the cob or 4 corn on the cob frozen pieces
- 5 new potatoes
- 1/4 cup olive oil
- 1/8 cup Tony’s Creole seasoning
- 1 TBSP butter
- optional Louisiana hot sauce
Instructions
- Preheat oven to 425 degrees
- Defrost crab and shrimp in a strainer under running cool water
- Poke holes with a fork into potatoes and wrap in paper towels and heat in microwave for 1 1/2 minutes, then cut into bite size pieces
- Make 2 bowl like foil packs and equally divide ingredients into packets, using the butter on the corn.
- Close all sides of foil together to create a pocket for the inside contents to steam and cook for 25 minutes
Leave a Reply