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Want a truly unforgettable meal that brings people together, offers incredible flavor, and is surprisingly easy to make and clean up? Look no further than Low Country Boil Foil Packets! These individual seafood foil packets are packed with succulent shrimp, savory sausage, sweet corn, and tender potatoes, all seasoned to perfection and cooked quickly on the grill or in the oven. It’s the ultimate hassle-free feast that captures the vibrant spirit of Southern coastal cuisine.

The traditional Low Country Boil, a cherished culinary tradition from the coastal regions of South Carolina and Georgia, is a symbol of communal feasting. Historically known as Frogmore Stew or Beaufort Stew, it’s a one-pot wonder typically cooked in a large boiling pot, bringing together a harmonious blend of seafood, smoked sausage, corn, and potatoes. While the classic method is fantastic for large gatherings, our foil packet approach takes all those beloved flavors and makes them even more convenient, whether you’re entertaining a crowd or simply enjoying a family dinner.

This recipe embraces all the classic, mouth-watering flavors and essential ingredients of a traditional seafood boil. However, we’ve innovated the preparation, cooking, and cleanup by cooking everything in individual foil packets. This method not only intensifies the flavors as ingredients steam together in their own juices but also makes post-meal tidying up a breeze!

Essential Ingredients for Your Low Country Boil Foil Packets

Creating an authentic and delicious Low Country Boil starts with selecting high-quality ingredients. For these grilled foil packets, you’ll need:

• Shrimp: Opt for large or jumbo shrimp, ideally peeled and deveined. The larger size ensures they cook more evenly alongside the other ingredients without becoming rubbery. Fresh shrimp are always best, but high-quality frozen shrimp work perfectly – just make sure to thaw them completely before use.
• Sausage: The choice of sausage significantly impacts the flavor. For an authentic Southern kick, I highly recommend using Andouille sausage, known for its smoky, spicy profile. If you prefer a milder option or are catering to various palates, a good quality chicken sausage or even kielbasa makes a fantastic substitute. Slice the sausage into ½-inch thick rounds to ensure quick and even cooking.
• Corn on the Cob: Sweet summer corn is an absolute must for this dish. Its natural sweetness perfectly complements the savory and spicy elements. Cut each ear of corn into 2-3 shorter pieces (about 2-3 inches long) so they fit neatly into the foil packets and cook thoroughly. Freshness is key here, so look for plump, bright green husks and moist silks.
• Potatoes: Small, waxy potatoes like mini gold potatoes or mini red potatoes are ideal. Their firm texture holds up well to grilling, and their natural sweetness is a delightful addition. Slice them into halves or quarters, aiming for uniform, bite-sized pieces to ensure consistent cooking. Gold potatoes often offer a slightly sweeter, buttery flavor that many find irresistible.
• Aromatics (Garlic & Onions): These foundational ingredients infuse the entire dish with depth and aroma. Mince the garlic finely to distribute its pungent flavor throughout, and thinly slice the onion to allow it to soften and sweeten as it cooks in the packet.
• Olive Oil: Extra-virgin olive oil serves as the binding agent, helping to evenly coat all the ingredients with the seasoning. Its fruity notes also add a subtle richness to the overall flavor.
• Old Bay Seasoning: This iconic, zesty blend is the soul of any Low Country Boil. Its unique mix of celery salt, paprika, red pepper, and other spices gives the dish its signature flavor. If Old Bay isn’t available, or if you prefer a different spice profile, a quality Cajun seasoning works wonderfully. For a non-spicy alternative, a blend of sweet paprika (not smoked), dried oregano, kosher salt, and black pepper can be used to great effect.
• Fresh Parsley: A sprinkle of freshly chopped parsley just before serving adds a burst of vibrant color and a fresh, herbaceous counterpoint to the rich flavors of the boil.
• Lemon Wedges: Essential for serving! A squeeze of fresh lemon juice brightens the entire dish and cuts through the richness, elevating the flavors of the seafood.

Kitchen Essentials for Effortless Preparation

One of the many benefits of this foil packet method is that it requires minimal specialized equipment. Here’s what you’ll need to assemble and grill these flavorful seafood and sausage packets:

• Grill: A gas or charcoal grill is perfect for imparting a delicious smoky flavor and getting those ingredients perfectly cooked.
• Cutting Board: Essential for safely preparing your vegetables and sausage.
• Chef’s Knife: A sharp, versatile knife makes quick work of slicing potatoes, corn, onions, and mincing garlic. Many cooks also love the efficiency of a Santoku knife for these tasks.
• Large Mixing Bowl: Crucial for combining all the ingredients and ensuring they are thoroughly coated with oil and seasoning.
• Tongs: Ideal for mixing ingredients, handling hot packets on the grill, and serving.
• Heavy-Duty Aluminum Foil: The star of the show! Use heavy-duty foil to prevent tearing and leakage, ensuring all those delicious juices stay locked in.
• Baking Sheet (Optional, for transport): A sturdy baking sheet can be helpful for easily transporting the assembled packets to and from the grill.

Mastering Low Country Boil on the Grill (or in the Oven!)

While traditional Low Country Boils involve boiling the ingredients in a large pot, grilling them in foil packets offers several distinct advantages: it saves time, creates a more concentrated and deeply flavored result as the ingredients steam in their own juices, and makes cleanup incredibly simple. This method also allows for individualized portions, which is great for catering to different spice preferences.

Making this dish on the grill is incredibly straightforward and yields fantastic results. For those without a grill or during inclement weather, this recipe also adapts beautifully to oven baking. Simply preheat your oven to 400°F (200°C) and bake the foil packets on a baking sheet for 20-25 minutes, or until potatoes are tender and shrimp are cooked through.

1. Prepare Your Grill & Foil: Preheat your grill to high heat, aiming for around 400°F (200°C). While the grill heats, prepare four sheets of heavy-duty aluminum foil, each approximately 12×12 inches. These will be your individual cooking vessels.
2. Combine Ingredients: In a large mixing bowl, combine all the prepped ingredients: the sliced mini potatoes, peeled and deveined shrimp, sliced sausage, corn pieces, thinly sliced onion, and minced garlic. Drizzle generously with extra-virgin olive oil, then sprinkle evenly with Old Bay seasoning, kosher salt, and black pepper. Use tongs to gently toss everything together until all ingredients are well-coated with the oil and spices. This ensures every bite is bursting with flavor.
3. Assemble the Packets: Divide the seasoned mixture evenly among the four prepared foil sheets, placing it in the center of each. To seal the packets, bring two opposite sides of the foil together over the ingredients and fold them down tightly, creating a seam. Then, roll up the remaining open ends securely to form a well-sealed packet. It’s crucial to seal them tightly to trap the steam and flavors.
4. Grill to Perfection: Carefully transfer the sealed foil packets onto the hot grill rack. Close the grill cover and cook for an initial 12 minutes. At this point, carefully open one packet (being mindful of escaping steam – keep your face away!). Check the shrimp for doneness; they should be opaque and pink. If the shrimp are cooked, remove them from all packets and place them on a separate plate. Re-seal the packets and continue grilling for another 4 to 6 minutes, or until the potatoes are tender when pierced with a fork. If the shrimp are not yet cooked after 12 minutes, re-seal the packet and continue grilling all packets for another 4 to 6 minutes, checking again for doneness.

Once all the seafood boil foil packets are perfectly cooked, carefully open them (again, watch out for steam!) and transfer the delicious contents onto a large serving platter or individual plates. Garnish with fresh parsley and serve with lemon wedges for an extra burst of flavor.

A Hearty Feast Perfect for Feeding a Crowd

This grilled seafood boil foil packet recipe is a fantastic choice for entertaining, easily serving 8 to 10 people. Its hands-on, interactive nature makes it ideal for barbecues, backyard parties, picnics, and any special gathering where you want to serve a memorable, hearty meal without spending hours in the kitchen. The individual packets mean less communal serving, which is great for hygiene and convenience.

For a rustic, fun, and casual presentation that perfectly suits the relaxed vibe of a Low Country Boil, I like to serve these delicious packets on baking sheets or large trays lined with parchment paper. Guests can then easily scoop up their desired portions directly from the opened packets. You can also provide small bowls for discarded shrimp shells and corn cobs to keep things tidy. Consider setting up a buffet line with your foil packets, allowing guests to customize their plates.

Frequently Asked Questions About Low Country Boils

Many people have questions about the history and traditions surrounding this beloved Southern dish. Here are some common inquiries:

Who invented the Low Country Boil?

The exact origins are a bit hazy, but the Low Country Boil as we know it today is often attributed to Richard Gay, a South Carolina National Guardsman. He reportedly shared one of his family’s traditional recipes with the public when tasked with creating a meal for over 100 soldiers stationed in the South. This humble, yet incredibly flavorful, dish has since become a staple of coastal Southern cuisine and is also known by charming local names such as Frogmore Stew (after Frogmore, a community on St. Helena Island, South Carolina) and Beaufort Stew (after Beaufort, South Carolina).

What side dishes complement a Low Country Boil?

A Low Country Boil is already a complete meal, but certain sides can enhance the experience and add refreshing contrast:

• Coleslaw: A crisp, creamy, or vinegary coleslaw provides a cool, tangy counterpoint to the rich, spicy flavors of the boil. Try a classic recipe or a modernized summer slaw with a lighter dressing.
• Crusty Bread or Cornbread: Perfect for soaking up any delicious juices and for a hearty addition.
• Light Salads: A simple green salad or even a vibrant Classic Tomato Bruschetta can offer a fresh, herbaceous element.
• Other Southern Staples: For an authentic spread, consider adding hushpuppies, pickled okra, or even Air Fryer Broccoli for a touch of green.
• Appetizers: Before the main event, small bites like Gougere Bites can be a delightful start.

Which wines pair best with a Low Country Boil?

When selecting a wine, you want something with good acidity to cut through the richness and spice of the seafood and sausage. Sparkling wines are an excellent choice – a crisp Brut Rosé or a Spanish Cava would be absolutely lovely. Their effervescence and bright acidity cleanse the palate beautifully. Other great options include an off-dry Riesling, which offers a touch of sweetness to balance the spice, or a light-bodied, fruity Beaujolais for a red wine alternative.

Tips for Crafting the Perfect Foil Packets

Achieving optimal results with foil packets involves a few simple best practices:

• Uniformity is Key: Ensure all your potatoes and corn pieces are cut to similar sizes. This guarantees even cooking, preventing some pieces from being undercooked while others are perfectly tender.
• Don’t Overfill: While tempting to pack in as much as possible, avoid overfilling your packets. Leave enough room for steam to circulate and for the ingredients to cook evenly. Overstuffed packets can lead to uneven cooking and potential leaks.
• Seal Them Tight: A proper seal is crucial. Double-fold the edges of your foil packets to create a secure closure. This locks in moisture, steam, and all those incredible flavors. Leaky packets mean lost juices and a drier result.
• Heavy-Duty Foil: Always opt for heavy-duty aluminum foil. Regular foil can tear more easily, especially when handling hot packets or if ingredients have sharp edges.
• Check for Doneness: The cooking times are estimates. Always check the tenderness of the potatoes and the opacity of the shrimp to ensure everything is cooked through before serving. The internal temperature of shrimp should reach 120°F (49°C).

Elevate Your Low Country Boil: Serving and Variations

While delicious on its own, a Low Country Boil can be further enhanced with a few thoughtful additions. For serving, consider offering an array of dipping sauces: melted butter with a dash of Old Bay, a creamy lemon-garlic aioli, or a zesty cocktail sauce. A bowl of fresh hot sauce is also a welcome addition for those who crave extra heat.

Feel free to customize your foil packets with different ingredients based on preference and availability:

• Add More Seafood: While shrimp is standard, feel free to add other quick-cooking seafood like scallops, mussels, or even chunks of firm white fish such as cod or snapper. Clams can also be added, steaming open beautifully within the packet.
• Vegetable Swaps: Beyond corn and potatoes, bell peppers (sliced), green beans, or even asparagus spears can be wonderful additions. Just ensure they are cut to appropriate sizes for even cooking.
• Spice Level Adjustment: Easily control the heat by adjusting the amount of Old Bay or Cajun seasoning. For more spice, add a pinch of cayenne pepper or red pepper flakes. For less, use a mild seasoning blend.

Make Ahead and Storage Tips

One of the beauties of this recipe is its adaptability for meal prep and leftovers.

• Make Ahead: You can prep all the vegetables and sausage ahead of time, slicing and dicing as needed. Combine them with the oil and seasonings in the large mixing bowl, cover, and refrigerate for up to 24 hours. When ready to cook, add the shrimp and assemble the foil packets just before grilling or baking. This saves significant time on the day of your gathering.
• Storage Tips: While this dish is undoubtedly at its best when served fresh off the grill, leftovers are still quite delicious. Store any remaining cooked Low Country Boil in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezing: For longer storage, you can freeze leftovers in a freezer-safe container for up to one month. Thaw in the refrigerator overnight before reheating.
• Reheating: Gently reheat leftovers in the microwave or in a covered dish in the oven until warmed through. Be careful not to overcook the shrimp, as they can become rubbery.

More Delightful Summer Recipes to Explore

If you loved the ease and flavor of these Low Country Boil Foil Packets, you’ll surely enjoy these other fantastic summer recipes perfect for warm weather gatherings and easy weeknight meals:

• Grilled Foil-Packet Salmon with Lemon and Herbs
• BLT Pasta Salad
• Blueberry Galette
• Grilled Honey Garlic Chicken Skewers
• Filipino Macaroni Salad
• Dairy-Free Chocolate Chip Ice Cream
• Crispy Corn Fritters

Grilled Low Country Boil Foil Packets

5 out of 5 stars based on 1 vote

By

Marlynn Schotland

Prep Time:
15 mins

Cook Time:
15 mins

Total Time:
30 mins

Servings:
10 servings

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Foil packets make this seafood, veggie, and sausage recipe a breeze to cook, eat, and cleanup! Amazing on the grill or in the oven!

Equipment

• Grill
• Cutting board
• Chef’s knife (or Santoku knife)
• Large mixing bowl
• Tongs
• Aluminum foil

Ingredients

• 1½ pounds mini gold potatoes, sliced in half or quartered into equal size pieces
• 1 pound large shrimp, peeled and deveined
• 12 ounces (4 links) chicken sausage, sliced
• 2-3 ears of corn, husked and cut into 2-3 pieces each
• ½ small onion, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Old Bay seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• lemon wedges, for serving
• chopped parsley, for serving

Instructions

1. Heat your grill to high, around 400°F (200°C).
2. Cut four (4) sheets of heavy-duty aluminum foil, each approximately 12″ x 12″. Set them aside.
3. In a large mixing bowl, combine the potatoes, shrimp, sausage, corn, onions, garlic, olive oil, Old Bay Seasoning, salt, and pepper. Use tongs to toss everything together until all ingredients are evenly coated with the oil and seasonings.
4. Evenly divide the mixture among the four prepared foil packets, placing it in the center of each. Seal the packets by folding in two opposite sides to meet in the middle, then folding in the remaining two opposite sides until well sealed.
5. Place the foil packets onto the main grill rack, close the grill cover, and cook for 12 to 16 minutes. At the 12-minute mark, carefully open one packet (with your face away from the steam). If the shrimp is cooked (pink and opaque), transfer the shrimp from all packets onto a plate, re-seal the packets, and grill the remaining ingredients for another 3 to 4 minutes until the potatoes are fork-tender. If the shrimp are not cooked, close the packet and continue grilling all packets for another 4 to 6 minutes. Serve immediately with lemon wedges and chopped parsley.

Video

Learn how to make these delicious Grilled Low Country Boil Foil Packets by watching our video tutorial below!

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Notes

Storage tips: While this dish is best served the day of, you can store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze leftovers in a freezer-safe container for up to one month; thaw in the refrigerator overnight before reheating.

Nutrition

Calories: 199kcal,
Carbohydrates: 19g,
Protein: 14g,
Fat: 8g,
Saturated Fat: 2g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 2g,
Trans Fat: 1g,
Cholesterol: 81mg,
Sodium: 728mg,
Potassium: 403mg,
Fiber: 2g,
Sugar: 2g,
Vitamin A: 258IU,
Vitamin C: 16mg,
Calcium: 44mg,
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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