Those outside of the South may know this dish by some other name like Seafood Boil or Frogmore Stew.  But to me, it’s always been a Lowcountry Boil.  It’s typically eaten with a big group, cooked in a large pot, and dumped out on to a table covered in newspaper to be enjoyed by all.  Emily and I threw Lisa a Lowcountry Boil Bridal Shower several years ago that was a huge hit because it’s communal food at its best.  But for those times when you don’t have a huge crowd or the time and energy to fire up a massive pot of water to boil, here’s a great recipe to bring that same great boil flavor but with a simplistic bake recipe.  I had a couple of gals over to try this out and one of the recipe’s biggest upsides is that each person can personalize their packet with as much or as little of any ingredient as they want.  With tailgate season just kicking in to high gear, this would be a great recipe to duplicate on a grill or even in it’s most traditional form.

Lowcountry Boil Bake

Ingredients:
2 lbs. Shrimp, peeled & deveined
1 pkg. Andouille Sausage, sliced into 1/2 inch pieces
4 ears of Corn, cut crosswise into 3 pieces each
1 lbs. Petite Potatoes, diced
Olive Oil
2 Tbsp. Unsalted Butter
Cajun or Creole Seasonings
4 Tbsp. Chopped Parsley

Directions:
1.  Preheat oven to 375 degrees
2.  Fold a piece of aluminum foil in half, crosswise, on one side place desired amount of shrimp, potatoes, sausage, and corn; repeat until all 4 ingredients are divided up among foil sheets
3.  Sprinkle each packet with parsley, olive oil, and seasonings; top each with a 1/2 Tbsp of butter
4.  Fold other half of aluminum foil over food and fold edges around tightly, forming a sealed aluminum packet; place each packet on a cookie sheet
5.  Cook packets on cookie sheet in oven for 15 minutes
6.  Remove packets from oven; pout content of each packet into individual bowls and serve