Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz smoked Andouille sausage, sliced into 1/4-inch rounds
  • 2 cups baby potatoes, quartered and par-boiled
  • 2 cups mini corn on the cob, cut into 1-inch pieces
  • 1 cup diced bell pepper
  • 1/2 cup unsalted butter, melted
  • 2 tbsp Cajun seasoning
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp smoked paprika
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, combine the shrimp, sliced sausage, par-boiled potatoes, corn, and bell peppers.
  2. Whisk together the melted butter, Cajun seasoning, minced garlic, lemon juice, and smoked paprika. Pour the mixture over the seafood and vegetables and toss until thoroughly coated.
  3. Lay out four sheets of heavy-duty aluminum foil. Divide the mixture evenly between the sheets.
  4. Fold the sides of the foil up and pinch the top tightly to create a sealed pouch, leaving a small pocket of air inside for steam circulation.
  5. Cook using one of the following methods: Bake at 400°F (200°C) for 15-20 minutes, grill over medium-high heat for 12-15 minutes, or place on hot coals for 15-20 minutes (flipping once).
  6. Garnish with fresh parsley and serve with lemon wedges.