Low Country Foil Bake

Hi everyone!

There are many times when I struggle with what to cook next but I know can always count on other bloggers to help me out in the food department.  I always get a good dose of inspiration to help me on my way.  This week I was reading a blog by Hey Miss Lisp and she had a recipe called Cajun Shrimp Foil Bake.  It looked great.  What I liked most about her recipe was her substitutions, which were great.  Of course with my husband being from New Orleans, I was not allowed to substitute.  He is very traditional and “protective” of the recipes he’s grown up with.  Anyway, I was inspired to do an entire week dedicated to Foil Bakes. Yay!!!

Today I made a Low Country Foil Bake.  I have made this recipe so many ways, even in a pressure cooker – which came out amazing by the way.  This was the first time I made it in foil.  My favorite part about low country boils “or bakes,” is the sausage.  My husband introduced me to andouille when we first meet and I have been hooked ever since.  In case you have never heard of it, it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine and seasonings. The pork used is mostly from a smoked Boston shoulder roast.  It is an amazing sausage and a must-have for this recipe.  It is, however, not easy to find.  My local grocery store just started carrying it regularly.

We are a family of four so I made four individual packets, each made to order.  In the end, this meal came out great.  I just used salt and pepper to season the kids foil bake.  This recipe was fast, easy and pleasing all at the same time.

Ingredients

  • 1/2 lb medium size shrimp, peeled
  • 2 ears of corn, cut in 4 pieces each
  • 4 red potatoes, cubed
  • 14 oz andouille sausage
  • 2 tbsp cajun seasoning
  • 1 tbsp butter, melted
  • 1 tbsp olive oil
  • 1 lemon
Directions:
1.  Preheat oven to 375 degrees.
2.  In a bowl, combine the butter, olive oil and cajun seasoning.  When thoroughly combined, add the shrimp, corn, sausage and potatoes and mix until everything is coated with the butter/olive oil/seasoning mixture.
3.  Lay out (4) 16-inch long pieces of foil and divide the low country ingredients evenly in the center of the foil.  Wrap the foil tightly so there are no holes.  If you have to, add another piece of foil on top to ensure the moisture remains in the packet.
4.  Place the foil packets on a foil lined baking sheet for 15-20 minutes or until everything is cooked through.
5.  Open the packets and drench with lemon juice.
Watch this quick video!

Chicken Corn Chowder with Corn Bread Waffles

Hi everyone!  Tonight I am making another crock pot master piece.  If you are wondering why I am using my crock pot so much, it’s because my stove is broken.  It just went out, not sure why, but it happens.  I should get another one this week, so until then, I am having fun with some of my lesser used kitchen gadgets.  I decided to do a chowder because I used to make this for office potlucks.  I would cook off the chicken and dump everything in the crockpot and let it cook until the potluck started.  And to top it off, I would make some honey cornbread in the oven to go with it.  It was always a hit.

This time with no stove, I had to get creative with my cornbread.  I decided to make it in a waffle maker.  I thought it be a fun twist.  The kids were bummed, however, when they found out they were having corn bread with dinner instead of waffles.  They ate it any way.

INGREDIENTS:

Chowder:

1 lb chicken, cubed

1⁄2 onion chopped

2 carrots, chopped

3 red potatoes, cubed

2 (15 ounce) can corn (regular and creamed), drained

2 cups chicken broth

1 (12 ounce) can evaporated milk

1 cup cheddar cheese, shredded

salt and pepper, to taste

Cornbread:

3/4 cup milk

1/4 melted butter

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs

1/4 cup vegetable oil

1/4 cup honey

cooking spray

DIRECTIONS:

Place carrots, potatoes, onion and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper.

Turn crock pot to low and cook 4 to 6 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir.

To make Corn Bread: In a large bowl, stir together flour, cornmeal, sugar, salt and baking powder. Make a well in the center of the dry ingredients. Add the milk, butter, oil, honey and eggs; stir to combine until moistened. Batter should be the consistency of pancake batter, so you may need to add a little more milk. Heat cooking spray in waffle maker. When hot, scoop a dollop of mixture in the waffle maker and cook cornbread in accordance with waffle maker instructions. When golden brown, remove from the waffle maker and serve with chowder.  Enjoy!

Check out this easy how to video!