When you want some tasty meals with minimal clean-up at camp, try a foil packet. During our annual camping trip to Blue Lake with the family, I made several dinner this way. Here's one...
I was inspired by a jambalaya, but didn't add rice, and by a shrimp boil with Cajun spices and corn. It was a delicious mish-mash.
Ingredients
serves 6
6 boneless, skinless chicken thighs
3 andouille sausage links, cut into thick coins
1-1/4 cup diced red bell pepper
1-1/4 cup diced zucchini or summer squash
24 large shrimp, peeled and deveined
3 corn cobs, cut into 2-inch pieces
Cajun seasoning
olive oil, approximately 1-1/2 teaspoons per packet
hot sauce, approximately 1 teaspoon per packet
Also needed: heavy duty foil, parchment paper
For serving: chopped parsley and lemon wedges
Procedure
Lay a piece of heavy duty foil on the table. Lay a piece of parchment on top of that. Spoon 1/4 cup each summer squash and red bell peppers in the center of the parchment. Place the chicken on top of the veggies. Lay shrimp on top of the chicken. Then layer it with corn and sausage coins. Sprinkle with Cajun seasoning. Drizzle it all with olive oil. Drizzle with hot sauce.
Bring the long sides of the foil together and fold down to seal. Crimp in the ends to create a foil packet. Place the packet on top of some smoldering coals or a grill over a campfire. Cook for 20 to 25 minutes (flipping halfway through).
Remove the packets from the fire with tongs or oven-mittens. Open foil carefully to release the steam. Serve hot. Let diners scatter with parsley and squeeze lemon juice over the top on their own.
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