Traditionally a low country boil is a Southern stew made with a combination of shrimp, sausage, corn and potatoes. Here is a new take—just grill it! It can’t be easier. This is my new favorite summer recipe–you have to try this!


1 lb tiny new potatoes (for larger ones, cut in half)

3-4 ears of corn, broken in half

1-1 1/2 lb shrimp, cleaned and deveined

4 pork or chicken andouille sausages, sliced

old bay seasoning

1 lemon, quartered

olive oil

white wine


Pre-heat the grill to high.

Using extra heavy aluminum foil, lay four sheets on the counter—about 20-24”. Divide the potatoes, corn, shrimp and sausages in the center of each sheet. Season with Old Bay and drizzle with olive oil. Fold the sides of the foil in, and squeeze ¼ lemon over each portion. Add a splash of white wine. Make a foil packet by pulling over one side, folding the edges to seal. Then fold the remaining two edges. Don’t seal the packet too tightly–you want to leave some room for the steam to expand.

Put foil packets on the grill, close the lid and let them cook for 20 minutes.

Remove from grill and enjoy!

 (This recipe was given to me by my friend, Alyssa.)









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