I can’t think of a single time I have turned down Cajun food. I especially love a good low country boil. There is something about the depth of flavor, fresh seafood, and slow heat that combine for an excellent dining experience.
All the best things about a low country boil aren’t always accessible where we live. So for this recipe, I wanted to utilize a more local element. Each year, my family catches a handful of black crappie from our lake. It typically winds up in a frying pan, but over the course of a summer, and after attending multiple fish fries, frying it can get a little old. Not to mention a little unhealthy.
This recipe is extremely basic, but it incorporates all of the major goodness of the low country boil in an easy to clean up presentation!
What you will need:
- Heavy Duty Aluminum Foil
- Cajun Seasoning
- Approximately 3-4 medium crappie filets per packet
- Andouille Sausage
- Red Potatoes
- Fresh Sweet Corn
- (Onions and peppers optional)
Start with red potatoes, quartered, then add fresh sweet corn, husk and silks removed. Boil in water for approximately 20 minutes to begin the cooking process. Not all of the ingredients in the foil packet will cook at the same speed. These two items cook the slowest, so it helps to give them a head start.
Once the corn and potatoes are beginning to soften, remove them from the water and all ow them to cool slightly. (so you can handle them easily.)
Using two layered sheets of foil, place one serving of potatoes and corn in the center. Season them to your liking with your favorite Cajun seasoning. Then, layer 3-4 medium crappie filets over the potatoes. You can also add shrimp and andouille sausage for an even more low country flavor. For extra pop, another layer of seasoning over the top layer of fish.
My wife and I attempted two different “packing” methods with this recipe. She “tented” the foil or left space between the top of the closure of the foil and the food. I packed my foil packet tight. After 30 minutes at 425 degrees, all of the ingredients in my packet were cooked perfectly on the bottom rack of the oven. Hers turned out quite differently. While the fish was cooked through, the corn and potatoes were not finished.
If you are going to use your oven, I recommend tightly wrapping your foil packet and placing it as close as you can to the heat source of your oven for about 20-25 minutes at 425 degrees. If you are using a campfire or grill, 15 to 20 minutes is a good place to check for doneness.
It’s Time to Eat
When you pull these packets from the oven, the temptation will be to jump right in. BE CAREFUL! Once that foil opens up, there’s no holding back the heat and steam.
Here’s the easy clean up part. Once you safely open the packet, simply fold or roll the sides down into a “bowl” and enjoy. Just be careful not to poke your fork through! That’s why I like to use heavy duty aluminum foil. No dishes to clean up!
Foil packet meals are extremely popular. It is an especially handy method when you are in hunting or fishing camp. The best part about them is that you can be creative.
Being able to harvest and utilize our own food is one of the great privileges of being a sportsman. I encourage you to explore new ways to prepare your next blessing!