Tag: gluten free

Asian Chicken and Cabbage

With St. Paddy’s Day right around the corner you probably have cabbage in the fridge for your Corned Beef Dinner.  If so, be sure and save a chunk for this Asian inspired stir fry!  Fiber rich cabbage and whole grain brown rice make this a very healthy and diet friendly dish, and most of the ingredients are naturally gluten free (see notes).  Prepping veggies and rice the night before saves time and you will have a delicious meal on the table in minutes.

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Serves 4

The Lazy Gastronome

Ingredients:

 Rice:

 Stir Fry

  • 16 oz. boneless chicken breast, cut into 1″ cubes
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • salt and red pepper flakes
  • 1/2 sweet onion, diced
  • 3 celery stalks, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 3 garlic cloves, minced
  • 4-5 cups shredded green cabbage
  • 2 tbsp. olive oil
  • 1 tsp. toasted sesame oil

Whisk together

Whisk together

 Garnish

 Preparation:

Brown rice is the perfect accompaniment to this stir fry.  I prefer brown rice for its flavor, texture and nutrition.  It does take longer to cook, (about 45 minutes) but it’s worth it.  Give the rice a 10 minute head start so it will be ready as you finish the dish.  Cook 1 cup brown rice in 1 cup water and 1 cup chicken stock.  Season to taste with salt and red pepper flakes.  (Note: If using a rice cooker, follow the given instructions for ratio of rice to liquid.)

Toast the sesame seeds, watching carefully that they don’t burn.

Next, heat a large nonstick skillet over medium and coat with 1 tbsp. butter and 1 tbsp. olive oil.  Brown the diced chicken on all sides, about 5 minutes.  It doesn’t need to be cooked through at this step, just get some color on the outside.  Season with salt and red pepper flakes.

Remove the cooked chicken from the skillet, set aside and keep warm.  Wipe the skillet clean.  Add 2 tbsp. olive oil and 1 tsp. sesame oil to the skillet.  Add the onions, celery, bell pepper and garlic, stir fry 5 minutes.  Return the chicken to the skillet.

Add all of the cabbage.  It looks like a lot but it will cook down.  Toss well.

Drizzle in the soy sauce mixture and toss well to combine.  Cover and cook 5 minutes more.

The cabbage should be wilted but still retain a little crunch.  Whisk the corn starch and chicken stock and add to the skillet.  Stir and toss until the liquid thickens.

Transfer to a serving platter and garnish with the toasted sesame seeds.  Serve with brown rice.

I actually like this dish more than the corned beef dinner.  My family gave it a big thumbs up and yours will too.  Please comment, like and share!

Notes: ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Always check labels carefully and be sure that you are purchasing gluten free soy sauce and chicken broth.

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Crock-Pot Corned Beef and Cabbage

Today we are making a traditional Crock-Pot Corned Beef and Cabbage dinner for St. Paddy’s!  Go about your day while your crock-pot does all the heavy lifting, and enjoy this dish when you get home from work.  Look for brisket that is labeled gluten free, if it’s not check with the meat department or consult the manufacturer’s website to be safe!

The secret to perfectly cooked Corned Beef and Cabbage is in the layering- veggies on the bottom, then the meat, and finally the cabbage wedges resting on top.  Resist adding more water than specified in the recipe, as the meat and veggies will create a sufficient amount of liquid as they cook down.

Corned beef is often sold with a spice packet, but if yours doesn’t have one or you suspect it may contain gluten, just toss it and make your own!

Ingredients:

  • 2-4 lbs. corned beef brisket
  • 1 head of cabbage
  • 2 medium potatoes
  • 4 large carrots
  • 1 large sweet onion
  • 2 cloves garlic
  • 3 cups water
  • 5 tsp. cider vinegar
  • 5 tbsp. sugar

 For the spices:

  • 1 tbsp. mustard seed
  • 1 tbsp. coriander seed
  • 1 tbsp. peppercorns
  • 2 tsp. fennel seeds
  • 2 bay leaves
  • 1/2 tsp. red pepper flakes
  • 3 whole clove
  • 4 allspice berries

Preparation:

Place all of the spices except the bay leaves in a tea ball, or tie them up in cheesecloth.

Peel and chop the potatoes, carrots and onion into large chunks.  Mince the garlic.  Arrange the veggies in an even layer on the bottom of the crock-pot and add the bay leaves.

Rinse off the brisket and place it on top of the vegetables.  If your brisket weighs more than 2 lbs. you may want to cut it in half.  This one is a point cut, just under 4 lbs. and I did end up cutting it in two pieces.

Snuggle the tea ball or cheesecloth bundle about halfway down so that it will be submerged in liquid.

Cut the cabbage into wedges and arrange them on top of the meat.  Whisk together the water, sugar and cider vinegar, and pour the liquid over everything.  Again, it may not look like enough, but more liquid will be created as the meat and cabbage cook down.  Cover and cook on low setting for 8-9 hours, depending on the size of your brisket.  The internal temperature of the corned beef should be 160º or higher.

It’s that easy friends.  Remove the spice bundle and transfer the corned beef to a cutting board.  Slice the meat against the grain.

Arrange on a serving platter with the vegetables and dinner is ready.  Let the festivities begin!

Notes ♪♫ Brisket – flat cut or point cut?  Choose a flat cut for leaner meat and even thickness (a good option if you are limiting fat or your crock-pot is small).  Point cut is a fattier piece of meat that is so flavorful and juicy, it is my personal favorite!  Whichever you choose, buy more than you think you will need as the meat shrinks considerably during cooking.  Both cuts are suitable for this slow-cooked preparation.

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Polenta

If you are gluten free like me, you might be looking for a change of pace from the usual potato and rice sides.  Enter Polenta!  Today I’ll teach you how to prepare this humble porridge and offer a few ideas on how to serve it.  The cooking method is very much like making risotto, and can take a full 40 minutes for regular, coarse ground corn meal.  For busy nights you can also find quick cooking polenta that takes much less time.  Whichever you choose, be sure the polenta is labeled gluten free.  Here’s how to make it…

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Ingredients:

  • 5 cups water, divided
  • 1.5 tsp. salt
  • 1 bay leaf
  • 1 cup gluten free polenta
  • 1 tbsp. butter
  • grated Parmesan cheese, to taste

Preparation:

Heat 5 cups of water in a saucepan.  In a second saucepan, combine 3 cups of the heated water, salt and bay leaf.  Gradually stream in the Polenta, whisking with each addition.  Bring to a simmer and cook over low heat, stirring frequently.

As the liquid becomes absorbed, add the remaining water 1 ladle at a time.  Continue to stir frequently until it reaches the desired thickness, about 40 minutes for regular and 5 minutes for quick cooking polenta.  At the end of the cook time, remove the bay leaf and stir in butter and Parmesan.

Yes, it’s that easy.  So now that you have made a batch of Polenta, how will you serve it?  You could simply enjoy it with extra Parmesan as a side dish.

Or top it with Crock-Pot braised beef for a hearty Italian dinner.

Another option, Beef Short Ribs with Polenta is a beautiful fall dish!

And finally, my personal favorite, the leftovers!  Once cooked, Polenta will begin to firm up almost immediately.  Before that happens, pour it into a baking dish lined with parchment paper.  Cool to room temperature, cover and refrigerate.  Later you can slice it into wedges and grill for about 8 minutes per side.

I hope I’ve given you a few new ideas for your gluten free dinner rotation.  Try a new dish and keep your menu interesting!

Notes: ♪♫ Polenta is made from coarse corn meal.  While corn itself is gluten free, cross-contact with other grains that contain gluten may occur during processing.  Be sure to check ingredient labels and if polenta is not labeled gluten free don’t hesitate to contact the manufacturer.

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Potato Chips

Crispy potato chips, hot out of the oven!  Better and tastier than store bought, with no preservatives and you control the salt content.  Only 3 ingredients – potatoes, seasoned salt and cooking spray.  Kid friendly, and even picky eaters will love them!

Potatoes are a mainstay of the gluten free diet, especially when dining out.  For me, homemade potato chips are a welcome break from the usual baked or mashed that I get at a restaurant.  I sliced the potatoes paper thin on a mandoline, but you can also do this with a good kitchen knife.  Potatoes can be peeled or not, I like mine with the skins on for extra texture.

2 – 3 servings

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Ingredients:

  • 1 large russet potato
  • cooking spray
  • salt or seasoned salt (I like Lawry’s)

Preparation:

Line a baking sheet with parchment paper and mist with cooking spray.   Slice the potato paper thin using a knife or mandoline.  Watch your fingers!

Spread the slices in a single layer on the baking sheet.  If you are doubling the recipe, do not crowd the pan.  Use 2 baking sheets.

Mist the tops with cooking spray and sprinkle lightly with seasoned salt.

Bake for 20 minutes at 425º, rotating the pan halfway through.  Check them after 15 minutes.

You can make them as soft or as crunchy as you like, just keep an eye that they don’t burn.  I think this batch is perfect, the chips are just starting to blister, and the edges are starting to curl.

Notes ♪♫ I prefer to bake potato chips on parchment paper.  Be aware that the chips baked on foil will brown much faster than with parchment, so check frequently that they don’t burn!

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Gluten Free BBQ Chicken Potato Skin Appetizers

This is a great appetizer to make for game day or a casual get together.  The recipe is somewhat labor intensive, but if you plan ahead like I did you can cut the prep time.

I used small round baby potatoes (also called new potatoes) that are perfect for bite sized finger food.  They are uniform in size, important when you want everything to finish cooking at the same time.  They come in red and yellow which makes a nice presentation.

Servings: 20

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Ingredients:

  • 10 small round potatoes about 2″ diameter
  • 1/2 sweet onion, cut into small dice
  • 1 garlic clove, minced
  • 1/2 tsp. gluten free BBQ seasoning
  • 2 cups shredded chicken (I used 2 leg quarters)
  • gluten free BBQ sauce
  • 1/2 cup shredded Gruyere cheese
  • 4 slices of gluten free bacon, cut into 1/2″ pieces
  • 1 bunch of scallions, sliced

Preparation:

The day before I made Crock-Pot Rotisserie Chicken, so we had chicken for dinner that night and reserved the rest for the appetizer.

I shredded and refrigerated the meat from 2 leg quarters.  If you already have chicken leftovers this is a great way to use them up!

Brush the potatoes with olive oil and roast them at 400º for about 1 hour or until they are easily pierced with a fork.

While the potatoes are in the oven, cook the bacon until crisp and drain on paper towels.

Cook the onions and garlic in the bacon fat, stirring frequently until the onions are soft and lightly browned.

Remove the potatoes from the oven and when they are cool enough to handle, cut them in half and scoop out the centers with a spoon.  Brush with olive oil and sprinkle with BBQ seasoning, then return to the oven and bake for 10 more minutes.

Mix the reserved chicken, onions, garlic and 6 tbsp. BBQ sauce together in a bowl.

Spoon some of the chicken mixture into each potato skin, top each with another tbsp. of BBQ sauce, then sprinkle with Gruyere cheese, bacon and scallions.

You can prepare ahead up to this point, just cover and refrigerate.  Before serving, bake uncovered at 350º for 15-20 minutes, or until the potatoes are heated through and the cheese has melted.  Drizzle with more BBQ sauce and serve hot.

Serve with more BBQ sauce for dipping.

Big on flavor, this appetizer will appeal to everyone, not just those who are gluten free.  Make a double batch, everyone will want a taste or two!

Notes: ♪♫   Wondering if your BBQ Sauce is gluten free?  I love Stubbs BBQ Sauce because not only is it gluten free but also it contains no high fructose corn syrup.  Their Smokey Mesquite is my favorite flavor.  Want to learn how to make a simple, homemade Gluten Free BBQ Sauce?  Check out my recipe here.

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Gluten Free Old Fashioned Buttery Dinner Rolls

Gluten free baking is a labor of love.  Where my pantry once held just a few types of flour, there is now an array of grains, flours and starches.  Yes, you can purchase a gluten free flour mix but in my opinion there is no “all purpose” substitution for wheat flour.  Every gluten free recipe is unique and if you want great results you need to mix your own flour blends from scratch.

Today’s recipe features Arrowroot, the newest addition to my gluten free pantry.  One look at these rolls and you will see why I am so excited about this starch.  These rolls have the soft, buttery texture of old fashioned pull apart dinner rolls and you would never guess that they are gluten free.  I loved them so much that I decided to make them a part of my holiday bread basket.

Ingredients:

  • 2-1/4 tsp. instant yeast
  • 1/2 tsp. sugar
  • 1/2 cup 1% milk
  • 65 g. arrowroot powder
  • 55 g. white rice flour
  • 50 g. brown rice flour
  • 30 g. tapioca starch
  • 16 g. sweet white rice flour
  • 1.5 tsp xanthan gum
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp. canola oil
  • 2 tbsp. honey
  • 1 egg
  • additional sweet rice flour, for sifting
  • 2 tbsp. melted butter

Preparation:

Line an 8″ loaf pan with parchment paper.

Microwave the milk for 30 seconds, then add the yeast and sugar.  Set aside to proof for 10-15 minutes.

Whisk together all the dry ingredients.  Place the egg, canola oil and honey in the bowl of a stand mixer and whisk in the proofed yeast.

Switch to the paddle attachment and gradually add the flour mixture.  Beat for 3 minutes.

Fill a flour sifter with sweet rice flour and keep it handy.  Generously flour a cutting board, turn out the dough and sift more flour over the top.

Using a bench knife, divide the dough into 8 pieces.  Roll each piece of dough in the flour to form a ball.  Arrange in the loaf pan.

Cover with plastic wrap and let the rolls proof for an hour.  Preheat the oven to 350º and brush the rolls with 1 tbsp. of melted butter.

Bake for 24 minutes or until the internal temperature reaches 175º.  Check with a thermometer.  Brush with the remaining tbsp. butter.

Cool in the pan for 5 minutes, then lift up the sides of the parchment and place the rolls on a cooling rack.  Rest for 5 minutes then remove the parchment.  Let the rolls set for 10-15 minutes before pulling them apart.

They are best served immediately, but leftovers will keep well in the refrigerator for several days.  They freeze beautifully, so this is a great recipe to make ahead for the holidays.

Notes: ♪♫  Arrowroot is a starch, like potato or tapioca that is great in gluten free baking.  It is sold as arrowroot starch, or arrowroot powder.  If you can’t find it locally, it is readily available online from sites like Amazon.

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Gluten Free Roast Turkey Gravy

Will you be calm and composed on the day of your big holiday dinner?  Make ahead recipes are a great way to reduce stress and help you stay organized as you get that amazing meal on the table.  Start with a Gluten Free Roast Turkey Gravy that you can make ahead and freeze.  Forget skimming the pan drippings and fussing over a roux.  This is much easier and there will be no last-minute gravy fiasco.  You’re welcome.

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Yield: 3 Cups of Gravy

Ingredients:

  • 2 turkey drumsticks, large thigh or wings
  • 3 tbsp. olive oil
  • 1 onion
  • 2 celery stalks
  • 1 carrot
  • 6 garlic cloves
  • 4 thyme sprigs
  • salt and pepper
  • 3 tbsp. corn starch
  • 32 oz. carton gluten free turkey stock or broth

Preparation:

Preheat the oven to 400º.  Heat the olive oil in an oven proof skillet.  Add the turkey, vegetables and thyme sprigs, season with salt and pepper.  Cook over medium heat for 15 minutes, turning the turkey once.

Transfer to the oven and roast for 45 minutes.

Remove the turkey from the pan and reserve for another meal.  Sprinkle the vegetables with corn starch and whisk for 30 seconds.  Continue whisking as you drizzle in the turkey stock.  Be sure to get all of the browned bits up from the bottom of the pan, they are full of flavor!

Simmer uncovered for 25 minutes.  Taste and add more salt if needed.

Look how the color has developed, from pale to beautiful golden brown!

Strain through a fine mesh sieve or cheesecloth and discard the vegetables.  You should have about 3 cups.

After years of fumbling around with pan drippings I now prefer this make ahead recipe.  It is quite possibly the best turkey gravy I have ever made.  Mine is tucked away in the freezer now, and I will defrost it the night before Thanksgiving.  Just reheat to a low simmer before serving.

Notes ♪♫ This recipe was easily converted to gluten free by substituting corn starch for flour.  For the turkey stock, I like Kitchen Basics or Pacific Foods.

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Shepherd’s Pie with Rutabaga

Rutabaga is a gluten free and nutritious root vegetable that can be substituted for potato in many recipes.  For my Shepherd’s Pie, I use mashed rutabaga as a topping instead of the traditional mashed potato.  This meal has been a family favorite for years and it was easy to modify the recipe to a gluten free version.  If you are gluten free, you probably eat a lot of potatoes, so this is a nice change from the usual.  Give it a try, delicious, gluten free Shepherd’s Pie with Rutabaga.

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4 Servings 

 

FOR THE FILLINg:

  • 8 oz. lean ground beef
  • 4 oz. gluten free Italian sausage 
  • olive oil 
  • 3 cloves minced garlic 
  • 1/2 medium sweet onion, diced 
  • 2 cups gluten free frozen mixed vegetables (peas, carrots and corn) 
  • 1/2 tsp. thyme 
  • Salt and pepper to taste 
  • 3 tbsp. tomato paste 
  • 1 tbsp. gluten free Worcestershire sauce 
  • 1 cup gluten free broth (beef, chicken or vegetable) 
  • rice flour, for dusting

For the Topping: 

  • 1/2 large rutabaga or yellow turnip 
  • Salt, to taste 
  • 1 cup grated cheese (I used gruyere) 
  • 1/4 cup grated parmesan cheese 
  • 3 tbsp. butter 
  • 1% milk (or use half and half) 
  • paprika 
  • Italian parsley for garnish 

Preparation: 

Peeling the rutabaga is the hardest part of the recipe, so we begin by giving those arm muscles a workout!  Use a good sturdy knife and cut ¼” off the bottom, so you have a flat stable surface.  Then set it on a cutting board and run your knife down the sides to peel.

 

Cut the rutabaga in half, and slice one half into large cubes.  Reserve the other half for another meal (it makes great oven fries).   

Heat water in a saucepan with a steamer basket.  Steam the rutabaga cubes until soft and easily pierced with a fork.  Add salt to taste, remove from heat and set aside.  This step usually takes 30-45 minutes, so I will often steam the rutabaga a day ahead and reheat it in the microwave when I’m ready to finish the dish. 

 

I’m preparing this dish in a cast iron Braising pan.  I’ll cook and serve dinner all in the same dish for easy cleanup!  You can also use an oven safe skillet, a Dutch oven, or if you don’t have an oven safe option simply transfer everything to a baking dish or pie dish to finish in the oven.  To get started on the filling, heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking the meat up with a spatula to brown.  Add the onion and garlic.

You can throw the frozen vegetables right into the pan, they will defrost quickly.  Cook 4 minutes.  Clear a spot in the center of the pan and add the tomato paste.  Let it cook for a minute before stirring into the meat and veggies.  Season with salt and pepper.

Next add the thyme and Worcestershire sauce, then add the broth and reduce heat to low.   Simmer uncovered until most of the liquid has evaporated, about 30 minutes.  You can dust a little rice flour over the mixture to help things along.   

To make the topping I used a stand mixer with the paddle attachment.  You can also use a food processor or potato masher.  Combine the cooked rutabaga (reheat it if you made it the day before) with 1 cup grated Gruyere cheese, 3 tbsp. butter and a big pinch of salt.

The recipe is very forgiving so substitute any cheese that you prefer, even cream cheese will work.

Mix on low speed as you drizzle in a little 1% milk (or use half and half for a richer taste), until the mixture resembles mashed potatoes.

Preheat the oven to 400°.  Spoon the rutabaga mash evenly over the top, using a spatula or the back of a spoon to smooth it out.  If you are transferring to a baking dish, be sure to coat it with cooking spray.

Sprinkle with Parmesan cheese and paprika and bake for 25 minutes, then finish under the broiler for 4 minutes more to brown the top.  Keep an eye on it, after all that work you don’t want it to burn! 

When you remove it from the oven the sides will be bubbling, so let it rest for a few minutes before serving.  I like to garnish it with Italian parsley before bringing it to the table.  Mmmm, it is so delicious, and you will be surprised at how filling it is!  I hope you will try the recipe, it’s an interesting twist on this traditional comfort food dish. 

 

Notes ♪♫ As always, check ingredient labels and make sure all prepared foods such as the broth do not contain hidden gluten.  I used Lea and Perrin’s Worcestershire sauce in this recipe but watch labeling as it is gluten free in the US but may not be in Canada.  Goya frozen mixed veggies are labeled gluten free.  For the cheese, I always buy a block and grate my own.  If you use shredded cheese, be sure to check the ingredients, some additives may contain gluten. 

 

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Shrimp Corn Chowder

Corn Chowder is one of those recipes that you must make when sweet corn is in season.  We are fortunate to live near several local farms and fresh corn is just a five-minute drive up the road.  You can make this chowder with shrimp, crab, chicken or even meatless.  It’s ready to enjoy in about 90 minutes.

Now I know you are asking, can’t I make this with frozen corn?  You can, but you will be missing a key flavor component in the recipe.  The base of this chowder is made from the corn cobs.  After the kernels are stripped, the cobs are simmered to make a stock.  You can substitute chicken broth and use frozen corn, but seriously, try it this way.  It is very, very good!

6 Servings

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Ingredients:

  • 6 ears of corn
  • 6 cups of water
  • 1 tsp. salt
  • 1 large sweet onion, diced
  • 3 Maine white potatoes peeled and diced (use young, thin skinned or waxy potatoes)
  • 12 oz. raw shrimp in the shell
  • 4 oz. gluten free bacon, cut into 1/2″ pieces
  • 1 tbsp. olive oil
  • 2 tbsp. butter, divided
  • 2 tbsp. sweet rice flour
  • 1 cup gluten free low sodium chicken broth
  • 1/2 cup half and half
  • 1 tsp. sugar
  • 1 tsp. thyme
  • paprika
  • Old Bay® seasoning
  • smoked sea salt (optional but very good)
  • fresh thyme sprigs for garnish (optional)

Preparation:

Strip the corn kernels from the cob and refrigerate (you should have about 4 cups).  An easy way to do this is to stand the corn straight up on a cutting board and run a sharp knife down the sides.

Peel and devein the shrimp, reserving the shells.

Place the cobs in a stock pot with the reserved shells, 6 cups of water and 1 tsp. salt.  Bring it to a boil, reduce heat and simmer for 30 minutes.  Discard the corn cobs and strain the corn stock through a fine mesh sieve or use cheese cloth.  You should have about 4 cups.  Add 1 cup chicken broth, or enough to total 5 cups of liquid.

Heat a Dutch oven over medium low and cook the shrimp in 1 tbsp. olive oil and 1 tbsp. butter for 2-3 minutes, just until you get a little pink color on both sides.  Remove from the pot, sprinkle with Old Bay and set aside to cool.  Refrigerate the shrimp until serving time.

Discard any liquid remaining in the Dutch oven and wipe clean.  Add the bacon and cook until crisp, stirring frequently.  Remove the bacon and drain on paper towels, reserving the fat.

Add the onions to the pot with the reserved bacon fat along with 1 tbsp. of butter.  Cook for 15 minutes, stirring frequently.  The onions should be nicely browned and caramelized.

Quickly sprinkle the rice flour over the onions and whisk constantly as you stream in the stock.  Add the potatoes, corn kernels, 1 tsp. sugar, 1/2 tsp. dried thyme leaves, and a bit more of the Old Bay seasoning.  Simmer on low until the potatoes are cooked through, about 15 minutes.  Remove from heat.

When ready to serve, gently warm the chowder over low heat.  Dice the shrimp, leaving a few whole shrimp for a nice presentation when serving.  Add the diced shrimp, with 1/2 cup of half and half.  Cover and heat through, 5 minutes more.

Serve in shallow bowls and garnish with crumbled bacon and fresh thyme.  For a special treat I topped each bowl with a whole shrimp and a skewer of grilled scallops.

This hearty chowder will provide a filling meal for lunch or light dinner.  Like most soups, it is even better (and thicker) the next day.

Notes ♪♫ For a perfect accompaniment to this hearty chowder, check out my homemade gluten free oyster crackers!

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New Orleans Shrimp Boil on the Grill

Bites of shrimp, sausage, potato, corn and veggies are assembled into foil packets and grilled to perfection in this easy summer meal!  It is no wonder that a few years ago this recipe was going viral.

You can’t go wrong on a gluten free diet when you prepare meals using healthy fresh ingredients, so before summer comes to an end, let’s revisit this popular dinner on the grill with a spicy New Orleans twist!

If you have never tried Old Bay® seasoning this recipe is a good excuse to go and buy some, you will find yourself using it in on everything.  Plan on about 45 minutes to prep and cook this meal.

4 packets

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Ingredients:

Preparation:

Defrost the shrimp under cold water (if using frozen), peel and devein leaving the tails on.  Cut the sausage into 1/4″ slices.  Halve the potatoes and microwave them in a little water for 4 minutes to give them a head start.

Lay out 4 sheets of foil, 15″ long.  Divide the ingredients evenly on the 4 sheets.  Be sure to place the shrimp on top so they don’t burn.  Drizzle with olive oil (1-2 tbsp. per packet) and sprinkle with Old Bay.

To make the packets, bring the long sides of the foil together and fold over twice to seal.  Fold over the ends.  You can prepare in advance up to this point and refrigerate.

When you are ready, heat the grill on medium low, cover and cook for 15 minutes.

Use tongs or a large spatula to lift the packets onto plates and open carefully so the steam doesn’t burn your fingers!

This is a must try dish for summer!  Having a cookout?  Foil packets mean no pans to wash and easy cleanup!

Notes ♪ ♫  Always check ingredients on prepared foods such as the Andouille sausage in this recipe for hidden gluten.

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