Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz Andouille sausage, sliced into 1/4-inch rounds
  • 1 lb baby gold potatoes, quartered
  • 2 cups fresh corn kernels
  • 1 large red bell pepper, chopped into 1-inch squares
  • 1 medium yellow onion, diced
  • 4 tbsp unsalted butter, melted
  • 2 tbsp Old Bay seasoning
  • 1 tbsp Cajun seasoning
  • 1 large lemon, sliced into rounds and juiced
  • 2 cloves garlic, minced

Instructions:

  1. In a large bowl, combine the quartered potatoes, sliced sausage, corn, bell pepper, and onion.
  2. Pour in the melted butter, minced garlic, Old Bay, and Cajun seasoning. Toss until every piece is coated in the spice blend.
  3. Fold in the raw shrimp last to avoid over-mixing and breaking the meat.
  4. Tear four 18-inch sheets of heavy-duty foil. Place a generous portion of the mixture in the center of each sheet.
  5. Top each pile with a lemon slice and a drizzle of fresh lemon juice.
  6. Bring the long sides of the foil together and twist tightly, folding the ends inward to create a sealed pouch.
  7. Cook using one of three methods: Oven at 400°F (200°C) for 20–25 minutes, Grill over medium-high heat for 15–20 minutes, or Campfire over hot coals for 20 minutes (turning once).
  8. Carefully open the packets; the shrimp should be opaque and curled into a 'C' shape and the potatoes fork-tender.