In the Kitchen: Mardi Gras seafood feast

This weekend, we celebrated Mardi Gras a couple days early by making a glorious steamed seafood pouch on the grill. Both Ben and I love seafood so when it came to searching for a good, festive recipe I knew I wanted it to be something along the lines of a shrimp boil. As you may know, seafood boils can be quite the feast and I thought it a bit too much for just the two of us. So, I turned to a recipe I saw on PBS' Create Channel. It is by far my favorite channel and I think it still would be even if we did have cable.

While watching John Sheild's Coastal Cooking I saw a foodie duo named the Feasty Boys prepare this recipe. We strayed from the original recipe a bit because Indiana being pretty land-locked doesn't have the greatest seafood markets. Either way this was a very easy one-bag meals to throw together and ended up being the perfect size for the two of us!

Andouille, potato and onion prep. 

A little Chesapeake Bay Seasoning.

Wrapping it up

Placing what we referred to as the "awesome bomb" on the grill. Because it was, you know,  full of awesome. 

So. Tasty.

Here's the recipe:

The Feasty Boys'  Grilled Seafood in a Foil Pouch

1 potato, cubed
1/2 red onion sliced
1 Cob of Corn, broken in half
6 to 8 Mussels
6 to 8 Clams
5 to 7 large Shrimp (peeled and deveined)
5to 7 Scallops
1 piece Andouille Sausage (hot)
1 clove fresh garlic (minced)
Dollop Butter
Chesapeake Bay Seasoning (to taste)
1/2 whole lemon
1/2 cup white table wine

Layer a large piece of aluminum foil and cheese cloth on flat surface. Begin with potatoes and layer next 8 ingredients through Andouille sausage. Making sure that sausage is cut in half and in smaller pieces to ensure through cooking. Add more or less of any ingredient to taste and liking. Top with minced garlic, dollop of butter, and Chesapeake Bay seasoning (to taste). Take lemon cut in half and squeeze juice over all ingredients. Place whole lemon rind in with mixture.

Gather cheese cloth and twist to form make shift pouch and tie tightly with a piece of string.

Next fold foil around the cheese cloth leaving a small opening at top. Through opening pour wine into bag. Finally close opening and place pouch on grill lid down for 20-25 minutes. Pull pouch from grill and place on plate. Unfold aluminum foil and cut through cheese cloth below string. Serve with French bread.