"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

In-The-Bag Mixed Grill Recipe

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This recipe for In-The-Bag Mixed Grill, by , is from The Caloosa Saddle Club's Campout Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Boyette
Added: Monday, May 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 ReynoldsŪ Hot BagsŪ Foil Bag, large size
4 (4 to 6 oz. each) boneless, skinless chicken breast halves
1 tablespoon flour
1/4 cup water
1 teaspoon roasted garlic flavored olive oil
4 to 5 teaspoons seafood seasoning, divided
Salt and pepper
1 package (16 oz.) smoked sausage, cut in 2-inch pieces
8 whole new potatoes, halved
4 ears fresh corn-on-the-cob, cut in 2-inch pieces
1 package (16 oz.) peeled baby carrots
1pound large shell-on raw shrimp
1 tablespoon chopped parsley (optional)

Directions:
Directions:
PREHEAT grill to medium-high PLACE Reynolds Hot Bags Foil Bag in a 1-inch deep pan.

COMBINE flour and water; pour inside bag. Brush olive oil over chicken breasts. Rub with 1 teaspoon seafood seasoning, salt and pepper. Place in bag. Add sausage to bag. In a large bowl, combine potatoes, corn, carrots and 2 teaspoons seafood seasoning, salt and pepper; add to bag. In bowl, combine shrimp with remaining seafood seasoning; add to bag.

TO SEAL, double fold open end of bag.

GRILL 20 to 25 minutes in covered grill.


Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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