Most requested Camping Recipe

Summer time means camping time at my place!

Now that summer has hit us full in the face with these lovely IL 90 degree days and skin scorching sun, camping season is in full swing at the Miller Homestead.  For the record folks, I don't actually camp, it is more of a glamping situation, complete with memory foam mattress, A/C, Bathroom and shower.  It may be cheating, but I don't do dirt and bugs and tents and scary rodents fighting over garbage at night!

This last weekend was our annual 4th of July trip, my daughter came home from college, and it was a relaxing weekend of boating and campfire cooking for me!  I will let you in on a little secret here, I have a camping list.  Not any old list scribbled on a piece of paper, a full on spreadsheet, with menu, ingredients, things to pack, things to buy etc.  You may laugh, but it is a life saver and I rarely forget anything.  I am that crazy camper who has everything from flour, to red wine vinegar to pancake syrup and about 25 bottles of spices.  I have had a friend or 13 come to me to borrow stuff or see my "LIST". Lets just say it makes my life easier to have everything planned out!

My most requested recipe is by far my shrimp boil.  I don't actually boil in a pot, I use those 9x13 aluminum pans you can throw away, place them over the fire and TA DA... happy campers with full bellies!


Holly's Country Canning Shrimp Boil

you will need:
2-9x13 foil pans with lids
hot fire
2 lbs of shrimp, precooked and deveined
8 ears of sweet corn cut in thirds
2 lbs diced chicken breast
2 pkgs beef smoked sausage cut on the bias
1 zucchini, cut in even small wedges
2 lbs of new red potatoes cut in half
1 squash cut in even small wedges
1 lg onion cut in wedges
2 peppers- julienned
Creole Seasoning
1 bottle pinot grigio (Aldi brand is $3.00)
stick butter
Divide the wine between the 2 9x13 foil pans and add one stick of butter to each pan.
Cut potatoes in half and toss with 1 TBSP Creole Seasoning.  Add diced chicken and a 1 TBSP of creole seasoning and toss again to coat chicken and potatoes. Divide this evenly into your foil pans, cover and place on the fire. Set your phone timer for 25 minutes. Using 2 hot pads, lift lids and stire each pan.

Add in the smoked sausage and stir, cover and time 5 minutes.  Toss your onions, peppers, zucchini, and squash in 2 TBSP of creole seasoning. Stir and place the corn on top of each pan. again set your timer for 5 minutes. Toss the shrimp in 2 TBSP creole seasoning and add evenly to the top of each pan, cover loosely, and cook about 5 minutes. 

Remove from heat and enjoy!

I always make an extra pan with no shrimp for my daughter and some of her friends. You can also add your favorite veggies, or remove any of them I put on my recipe to suit your family's taste buds!
If you don't have the best fire pit and rack, you can also put these on your grill.

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