New Recipes

Grilled Cajun Seafood Boil

PREP TIME: 10 minutes SERVINGS: 4

COOK TIME: 25 – 28 minutes COURSE: Main Dish

INGREDIENTS

  • 1 pound small new potatoes, cut into quarters
  • 2 pounds uncooked shrimp, peeled and deveined
  • 1 pound kielbasa sausage, sliced
  • 2 ears corn, cut in half
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons tony chachere’s creole seasoning
  • 1 lemon, cut into 4 wedges
  • 1 teaspoon fresh cracked black pepper
  • crusty bread and hot sauce, for serving
  • reynolds wrap® heavy duty foil

DIRECTIONS

STEP 1

Heat a grill to about 375 degrees F.

STEP 2

Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process.

STEP 3

Arrange roughly 12×18-inch sheets of Reynolds Wrap® Heavy Duty Foil on a clean work surface.

STEP 4

Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the four pieces of foil, piling in the center. Add one tablespoon of butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle each generously with creole seasoning. Squeeze a lemon onto each pile, and add the lemon to the shrimp, potato and corn mixture. Sprinkle with black pepper.

STEP 5

Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.

STEP 6

Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

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