Title: Low Country Seafood "Boil"
Categories: Seafood Main
Yield: 4 Servings
| 1 | | REYNOLDS Oven Bag (large size-14 x 20-inch) |
| 1 | tb | All-purpose flour |
| 1 | lb | Unpeeled large fresh shrimp, peeled and deveined |
| 1/4 | lb | Smoked turkey sausage, sliced |
| 2 | sm | Ears corn, cut in half crosswise |
| 1 | cn | (15-ounce) whole potatoes, drained |
| 1 | md | Onion, cut into wedges |
| 1 | cn | (10 1/2-ounce) condensed chicken broth, undiluted |
| 2 | tb | Butter or margarine, cut into pieces |
| | | Hot sauce |
| | | Garnish: Chopped fresh parsley |
Preheat oven to 350ø. Place oven bag in 13- x 9-inch baking dish. Add
flour; twist end, and shake. Add shrimp and next 6 ingredients to bag.
Squeeze bag to blend ingredients. Arrange in a single layer. Close bag with
nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350ø for 20 to 25
minutes or until shrimp are opaque and corn is tender. Serve in shallow
bowls with hot sauce, and garnish, if desired. By Gerald Edgerton on May
18, 1996