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Vacation-Camp Food
Here's what we brought to the condo for vacation meals. This fed us quite well and actually made 4 meals for the 3 of us. I think this would work well for a family of 4 (2 adults, 2 kids) but if you have a teenage boy in the house, you may want to double quantities! Another note: andouille only has 5 grams of fat per serving. If you choose to use something else, you may want to take a look at those nutrition facts.

Shopping list:
1.5 lbs andouille (Veron's)
2.5 lbs medium shrimp, cleaned
2 cans corn (I used 1 plain, 1 mexican style)
1 can black beans
8 oz. sliced baby portobello mushrooms
1 pkg chopped creole veggies (frozen or fresh)
1 pkg wraps (or burrito-size tortillas)
1 head lettuce
2-3 tomatoes
1 box pasta (seashells or penne or farfalle)
1 bottle Italian dressing
1 jar spaghetti sauce (any kind)
sliced or shredded white cheese
cajun seasoning
2-pack of disposable foil lasagna pans
package of wooden/bamboo skewers
aluminum foil

Also great to have on hand: Ranch dressing, limes, sandwich stuff, breakfast stuff, chips & salsa, bagged apple slices

Andouille pasta bake with green salad
Shrimp skewers and veggie foil packets
Southwestern shrimp wraps
And possibly: shrimp pasta salad (if you have enough leftovers)

Andouille pasta bake :
Preheat oven to 375. (This can be done on a pit over medium-low heat, if necessary)
Slice up 1 pound of andouille thinly, then cut slices into quarters. Go ahead and slice the remaining andouille into thick half slices and reserve for skewers later. Place the quartered andouille in one of the lasagna pans. Add 1 cup of the chopped creole veggies, tossing together with sliced sausage and a little cajun seasoning.  Bake for 10 - 15 minutes, until meat is heated through and veggies are wilted. While that's in the oven, boil 1/2 the package of pasta in salted water and drain when al dente. When the meat comes out of the oven, pour in the jar of spaghetti sauce (tomato-basil flavor worked great) and the drained pasta. Stir to incorporate. Bake for an additional 10- 15 minutes until heated through and bubbly. Top with cheese and bake just a minute or two until cheese is melted. Serve with lettuce & tomato salad. NOTE: Disposable foil pans are flimsy. Support the bottom with a towel or potholder when moving from or into the oven to prevent burns and a big mess.

Shrimp and sausage skewers with veggie foil packets:
Soak bamboo skewers in water for 30 minutes (I used the extra foil pan to do this.) Marinate the shrimp and reserved thick-sliced andouille in Italian dressing and cajun seasoning while the skewers are soaking. Get pit ready to cook over medium heat. Thread all of the shrimp and the reserved andouille onto the skewers (I use 2 skewers at a time to keep the shrimp from rolling around.) You can also put the mushrooms on the skewers if desired or cook them in the foil packets. Make the veggie foil packets: drain the corn, place in packets with chopped creole veggies, cajun seasoning and mushrooms, seal the packets by crimping the foil on the sides to make sure liquid and steam can't escape while cooking. If there isn't enough room on the grill, the foil packets can be done in the oven at 375 for 10 - 15 minutes. Cook the skewers on the pit until shrimp are pink all the way through.

Southwestern shrimp wraps:
Drain and rinse the black beans. Place a wrap on a plate. Load it up with leftover shrimp from skewers. Add corn and onions from veggie foil packets, some black beans and lettuce and tomato. Add optional dressings: ranch or italian dressing or salsa.

Lagniappe recipe:
Okay, you may still have some leftover shrimp and andouille from the skewers, some corn and black beans, and a 1/2 pkg. of dry pasta. If you brought ranch dressing, make a pasta salad by boiling the pasta in salted water until al dente, drain and rinse a little with cold water. Toss together with extra leftover meat and veggies, ranch dressing and a little cajun seasoning. Refrigerate until ready to eat. Serve with lettuce and tomato if you have any left.