Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz smoked andouille sausage, sliced into rounds
  • 1 lb baby gold potatoes, cut into 1/2-inch cubes
  • 2 ears corn on the cob, cut into 1-inch mini-cobettes
  • 1 medium yellow onion, chopped into chunks
  • 1 red bell pepper, chopped into chunks
  • 1/2 cup unsalted butter, melted
  • 2 tbsp Cajun seasoning
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In an extra-large mixing bowl, combine the shrimp, sliced sausage, cubed potatoes, corn, onion, and bell pepper.
  2. Pour the melted butter, Cajun seasoning, lemon juice, minced garlic, paprika, salt, and pepper over the mixture.
  3. Toss gently with a spatula until every piece of seafood and vegetable is evenly coated in the Cajun butter glaze.
  4. Cut four 12-inch squares of heavy-duty aluminum foil.
  5. Divide the mixture evenly among the four sheets, piling the ingredients in the center.
  6. Fold the sides of the foil up and over the food, crimping the edges tightly to create a waterproof, airtight pouch, leaving a small pocket of air inside for steam circulation.
  7. Place packets on a baking sheet and bake in the oven (or grill) for 15-20 minutes until potatoes are tender and shrimp are cooked through.
  8. Remove from heat and garnish with chopped fresh parsley before serving.