This post is sponsored by al fresco.
Need a weeknight dinner in a hurry? Try these Low Country Boil Foil Packs.
Grill-ready foil packs are a weeknight lifesaver: they get dinner outside, speed up prep and cut down on kitchen cleanup.
Less mess, more flavor.
A traditional low country boil — simplified into individual foil packs for the grill.
Easy cleanup: toss the foil packs when you’re done.
These Low Country Boil Foil Packs are full of lean protein thanks to al fresco Smoked Andouille Chicken Sausage. The chicken sausage adds a touch of smokiness and spice that pairs nicely with sweet corn, tender shrimp and potatoes.
Because al fresco chicken sausage is fully cooked, it speeds up prep and works as a convenient, flavorful option whenever you’d normally use sausage or chicken.
al fresco is a fridge staple for flavor, convenience, and better-for-you nutrition.
al fresco makes more than 30 chicken-based products — from breakfast sausage to meatballs — using all natural ingredients. Because these products are chicken-based, they are generally lower in fat than traditional pork or beef sausages, making them a smart choice when you want convenience without sacrificing taste.
Dinner on the table in under 30 minutes with al fresco sausage and these foil packs.
Low Country Boil Foil Packs
- Author: Kristina LaRue
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 foil packs 1x
Description
The classic low country boil is simplified into individual foil packs that cook on the grill. They’re quick to assemble, require minimal cleanup, and deliver bright, satisfying flavors from shrimp, corn, potatoes and smoked chicken sausage.
Scale
Ingredients
- 20 large shrimp, peeled and deveined
- 8 small red potatoes, halved
- 2 ears sweet corn, husks removed and quartered
- 4 al fresco Smoked Andouille Chicken Sausage, cut on bias into thirds
- 2 tablespoons olive oil
- Salt, freshly ground pepper and Italian seasoning to taste
Instructions
- Poke a few holes in the potatoes, place them in a microwave-safe bowl and cook on high for 3 minutes. Let cool slightly and slice in half.
- Cut four sheets of heavy-duty foil, about 18 x 12 inches each.
- Divide shrimp, potatoes, corn and sausage evenly among the foil sheets. Drizzle about 1/2 tablespoon of olive oil on each pack and season with salt, pepper and Italian seasoning.
- Fold up the sides of each packet and seal tightly.
- Preheat the grill to high. Place packets on the grill and rotate occasionally for even cooking, about 15–20 minutes, or until potatoes are tender and shrimp are cooked through.
