We find that placing the packets on a grate over the coals allows us more control of the heat and keeps everything clean. Place this packet over your fire pit grate or grill. Then roll the ends in towards the middle, so you have two seams on the edges with a long one running down the side. To seal the packets, bring the two short edges of the aluminum foil together and fold them together to form a seam. Finally, add the garlic, butter, and spices (fig 2-3).

The bottom will receive the most heat, which will speed up the corn and zucchini cook time. Start by layering the ingredients that will take the longest to cook on the bottom, like the corn and zucchini. You want the parchment paper to be a little smaller than the foil.Īssemble your ingredients in the center of the parchment paper (fig 1). The point is this meal comes together super quick, so you don’t want to be waiting around for your heat source to come up to temp. The first step is to make sure you have a fire and/or coals going (or set up your propane grill). Lemon: Summer seafood? Yeah, you’ve got to have a wedge of lemon on the side, right? It also brings some much-needed green visuals to the meal! Parsley: A taste of freshness, flat-leafed parsley compliments all the complex flavors in this recipe. The Cajun blend adds depth and some spicy heat. The Old Bay is non-negotiable it’s the quintessential flavor of summer seafood and an absolute must for this recipe. Old Bay Seasoning & Cajun Spice Blend: We used a mix of Old Bay Seasoning and Cajun Spice Blend. Garlic + Butter: Is there any better flavor combination in the world? The answer is no. You want it big enough to pick up and nibble on but small enough that it will cook along with everything else. You can use summer squash here, too, or a blend of zucchini and summer squash.Ĭorn on the cob: We cut our corn into 2” long sections and then cut it in half down the middle. Zucchini: ¾ inch thick half moons are a perfect size. If all you can find are uncooked andouille sausage, no worries! Just cook it yourself ahead of time. Trader Joe’s carries a nice smoky and spicy one that we used for this recipe. Precooked Andouille Sausage: This recipe is for precooked sausage. We recommend stopping by your local seafood purveyor and buying by the pound rather than picking up whatever size is available in a frozen pack. Shrimp: We used medium, tail-on, deveined shrimp. We’ve seen other recipes call for potatoes, but they never finish cooking in time unless you pre-boil them (which defeats the purpose of this easy, no-mess meal!). We included shrimp, pre-cooked andouille sausage, zucchini, and corn on the cob. The key to this recipe is to use ingredients that finish cooking at the same time.

Pocket camp campfire