30 minutes
A flavorful and hearty meal straight from the grill, featuring Cajun-seasoned shrimp, sausage, potatoes, and corn.
Small Red Potatoes, unpeeled and halved
0 lb
Unsalted Butter, divided
tablespoons
teaspoons
teaspoons
Extra-large Shrimp, peeled, deveined, and tails left on
0 lb
Corn, husks and silk removed, each cut into 3 pieces
0 ears
Andouille Sausage, sliced 1/2 inch thick
0 oz
Old Bay Seasoning
tablespoons
Garlic Clove, chopped
cloves
tablespoons
each
Flat Leaf Parsley, chopped
tablespoons
1. Prepare the Potatoes
Toss the halved red potatoes with 2 tablespoons of melted butter, salt, and pepper in a large bowl. Cover the bowl and microwave the potatoes for about 5 minutes until they start to release moisture.
2. Cool the Potatoes
Let the microwaved potatoes cool slightly for about 5 minutes.
3. Combine Ingredients
In the same large bowl, combine the microwaved potatoes with the shrimp, corn pieces, andouille sausage slices, Old Bay seasoning, chopped garlic, and lemon juice. Toss everything together until evenly distributed and coated with the seasoning.
4. Prepare Foil Packs
Cut four sheets of heavy-duty aluminum foil, each measuring about 16x12 inches. Spread the shrimp and sausage mixture evenly across the four sheets. Drizzle the melted butter over each portion. Fold the foil over the mixture and crimp the edges tightly to seal the packets.
5. Grill the Foil Packs
Grill the foil packs over a hot fire, covering the grill. Cook for about 12 minutes until the potatoes are fully tender and the shrimp is cooked through, turning pink.
6. Serve
Carefully open the foil packs, being mindful of the hot steam. Sprinkle the chopped fresh parsley over each serving and serve with lemon wedges on the side.
Use Portuguese chorizo in place of Andouille and mix with seafood such as shrimp and clams. Season with a blend of smoked paprika, garlic, and a dash of white wine.
Swap the Cajun seasoning for Creole seasoning and use a mix of seafood such as shrimp, scallops, and crab meat. Add in diced tomatoes and okra to align with Creole flavors.
Stick with the sausage but opt for an Italian variety, and season with Italian herbs like basil, oregano, and thyme. Include zucchini, cherry tomatoes, and finish with a sprinkle of Parmesan cheese post-grill.
Substitute the sausage with chunks of chicken breast, use a Southwest spice blend (chili powder, cumin, paprika), and include corn, black beans, and diced avocado after grilling.
Replace the sausage with marinated chicken pieces, swap the Cajun spice for a blend of oregano, basil, garlic, and lemon zest, and use Mediterranean vegetables such as cherry tomatoes, olives, and artichokes.
Opt for large or jumbo shrimp, as they will hold up better on the grill without overcooking too quickly. Ensure they are deveined and shelled, leaving the tail on for a better presentation.
Add the shrimp to the grill packs last, as they cook the fastest. You want them to be juicy and tender, not rubbery. It usually takes about 5-7 minutes for shrimp to cook on a hot grill.
Grill packs are best enjoyed straight off the grill when they're piping hot. Open the packs carefully to avoid steam burns, and serve immediately for the best texture and flavor.
Make your own Cajun seasoning blend for a fresher, more robust flavor. Use quality spices, and adjust the heat level with cayenne pepper to your taste.
After grilling, finish your packs with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. This will add a bright, fresh contrast to the smoky, spicy flavors.
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