This post is sponsored by al fresco.
Need a weeknight dinner in a hurry? No problem with these Low Country Boil Foil Packs!
I’m loving grill ready foil packs because they shake up the weeknight routine by getting us outside…
AKA there’s less mess in the kitchen.
The traditional low country boil just got easier with these Low Country Boil Foil Packs that are ready for the grill, any day of the week! These packs are less fuss and take only minutes to put together.
The best part about grillable foil packs? Toss them in the trash when you’re done! Easy clean up. Who likes washing dishes anyways?
These Low Country Boil Foil Packs are full of lean protein thanks to al fresco Smoked Andouille Chicken Sausage. This chicken sausage is slightly spicy making it the perfect pair to the sweetness from the fresh corn, shrimp, and potatoes.
But the best thing about al fresco chicken sausage— it’s fully cooked!! Making it a quick and easy substitute for not only sausage but anywhere you would use chicken.
al fresco is a brand that has long been a mainstay in our fridge because of flavor, convenience, and nutrition.
al fresco creates more than 30 flavorful and healthy chicken products, including breakfast sausage and meatballs, using 100% all natural ingredients. Because al fresco products are made from chicken they are at least 50% less in fat than traditional pork or beef products, so it is a great choice if you are looking to eat healthier and need convenience but don’t want to sacrifice flavor.
With al fresco sausage and a recipe like these Low Country Boil Foil Packs, dinner can be on the table in less than 30 minutes!
Low Country Boil Foil Packs
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 foil packs 1x
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The traditional low country boil just got easier with these Low Country Boil Foil Packs that are ready for the grill, any day of the week! These packs are less fuss and take only minutes to put together.
Ingredients
- 20 large shrimp, peeled and deveined
- 8 small red potatoes, halved
- 2 ears of sweet corn, husk 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 holes in potatoes and place on microwave safe bowl and cook on high for 3 minutes. Once cooled, slice in half.
- Using heavy duty foil, cut 4 sheets 18X12 inches.
- Divide shrimp, potatoes, corn and chicken sausage evenly and place in the center of each foil sheet; top each with ½ tablespoon drizzle of olive oil and sprinkle with salt, pepper and Italian seasoning.
- Fold up all sides of the foil packets to seal packets closed.
- Preheat grill over high heat, and grill packets and rotating to ensure even cooking for 15-20 minutes or until potatoes are cooked through.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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What would be a good side dish and easy dessert to go with this?
And do l really need a side… 😳
This recipe is awesome! I did it for a friend and his son who came fishing for the weekend. I used Old Bay and put it on heavy. It was delicious but left a bit of a reminder scent the next morning, if you know what I mean. But it didn’t bother us guys!
I love this recipe and have made it many times. I usually add scallops too.
Is there something I could substitute for one guest who can’t eat shellfish, or do I have to go with a whole different menu?
Thank you!
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I’m so glad to hear!! I wonder what it might be like to use cod nuggets or salmon in this recipe? Or you could always just leave out the fish all together and double up on their chicken sausage portion 🙂
How could make this in the oven? What temperature would you recommend? Thanks 🙂
Hey McKayla– I haven’t tried this in the oven but I would suggest putting the foil packs on a sheet pan and baking at 375-400 degrees. Not sure how long it will take so keep me posted 🙂
Sounds so good! Love Al Fresco sausages and love that there’s no washing dishes with these recipe!
★★★★★
Oh boy does this sound good, I reckon a little tweaking and this would work perfectly Hungarianified, I feel a plan coming on 🙂
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I love grilling season! These look so delicious! They’ll be a great addition to our grilling menu this summer!
I love making foil packs in the summer – such an easy non-fuss dinners! Love the idea of turning a low country boil into a foil pack – pure genius!
Love grilling food in foil, especially potatoes! We usually grill in foil when using coal. This looks really good!
This is totally the style of dinner we eat in our home! I think we’ll be making them this summer since al fresco is gluten-free (w/ dairy-free) too! As a heads up, I think potatoes are missing from the ingredients, and you definitely can’t skip the potatoes 🙂
Shrimp boils are one of my all-time FAVORITE meals. We were invited to one when we were in college by a friend who moved from North Carolina. My life has never been the same. Definitely trying this version!
YUM! Love love love these. My husband would really love them, too! Perfect for having friends over!