Me and my family were sick of the same old burgers and hotdogs----so we decided to try something new on the barbeque and landed on seafood! We made seafood pouches which were such a crowd pleaser, we were all silent during dinner because everyone was to busy eating! We made these pouches with our favorite kinds of seafood: clams, shrimp and crab. However, you can add whatever kind you and your family prefer. You can also adjust the spices and level of heat you like--- I like spicy, so I add a dash of cayenne and pepper flakes to mine in addition to the other spices. These are super easy to make, cook quickly, and taste delicious! Assembling them is also so much fun to do with your family—we form an assembly line when we do it. This is a fun, tasty nice twist on a weekend barbeque, hope you enjoy it as much as my family and I do!
Ingredients:
Serves 4-6, depending on how big you make them
· 1 ½ pound large raw shrimp, peeled and deveined
· 2-2 ½ pounds fresh live clams
· 1-pound crab legs
· 2 cooked kielbasa or andouille sausages
· 5-6 cloves minced garlic
· 2 ears of corn—cooked and cut into 3
· 1lb little potatoes, or potatoes cut into fours
· Olive oil
· Creole seasoning (Tony Chachere’s or Old Bay)
· Salt
· Black Pepper
· ½ bunch of chopped parsley
· 2 lemons cut into wedges
· Butter (can do without too)
Instructions:
· First sauté the sausages in a pan for a few minutes, then slice them into bite size pieces.
· Boil some water, first add your potatoes, after about ten minutes add your corn (each ear of corn cut into 3 pieces) and boil for another ten more minutes, then strain.
· Mince the garlic, set to the side. Then chop the parsley, set to the side.
· Now time to build the pouches!
· Using heavy duty tin foil, rip a 12-inch-long piece (I like to double up to avoid leaks), fill the foil with some shrimp, clams, a couple crab legs, a handful of potatoes, some sausage, and a piece of corn. Then drizzle with olive oil, squeeze a couple lemon wedges on top (include the lemons in the pouch) --- add salt, pepper, and your creole seasoning to your preference, add a pinch of the parsley, a pinch of garlic and a tablespoon of butter. Then fold over the foil, make sure to seal the edges well to avoid leaks.
· Next place the pouches on the barbecue for 12-15 minutes (can also cook in the oven).
· Melt some butter ahead of time for dipping
· Then Enjoy!
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