Cajun Shrimp and Sausage Packets

Looking for a super satisfying spicy, low carb dinner option?  This.

Cajun Shrimp and Sausage Packets


Recipe for 1 packet:

6 oz. raw shrimp, peeled and deveined
1 cooked sausage link, sliced (I used spinach feta chicken sausage--it's what I had on hand)
1/4 of an onion cut in wedges
1/2 of a bell pepper cut in long slices
1/2 of a small zucchini sliced in rounds and then halved
2 t. Emeril's Cajun Seasoning (see the recipe for this from March 2017)
1 T. butter diced

1 sheet of aluminum foil about 18 inches long.

Line all the ingredients in the middle of the foil.  Sprinkle with the seasoning and top with diced butter.  Lightly roll the tin foil to form a packet with air space (Not packed tight). 

Bake at 425 degrees for 20 minutes.

Chicken Kabobs

Looking for a good method and seasoning for chicken kabobs?  Look no further. Thanks to my sister for passing along this gimmesomeoven.com recipe.

Chicken Kabobs

Brine
4 chicken breasts
1 quart warm water
1/4 c. kosher salt

In a large bowl, stir the salt in warm water until disolved.  Add the chicken breasts and let them sit in the brine for 15 minutes.  Or, cover the bowl and put them in the fridge for up to 6 hours.    Remove the chicken, rinse it and pat it dry.

Seasoning
1 t. kosher salt,
1/2 t. black pepper
1/2 t. garlic powder
1/2 t. smoked paprika

Combine all in a bowl.

Cut the chicken into cubes and drizzle with 1 T. olive oil   Toss in the seasoning until evenly coated.

Skewer the chicken and grill until cooked through.

Skewer onion wedges, bell peppers, mushrooms that have been tossed in oil and seasoned with salt and pepper or whatever you like as a side