Grilled Cajun Seafood Boil
Description
This seafood boil on the grill mimics a traditional boil but uses foil packets to steam shrimp, potatoes, sausage, and corn on a hot outdoor grill.
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
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4 tablespoons unsalted butter
•
4 tablespoons olive oil
•
2 tablespoons Worcestershire sauce
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2 tablespoons Creole seasoning (such as Tony Chachere's®)
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1 teaspoon fresh cracked black pepper
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1 medium lemon, cut into 4 wedges
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Reynolds Wrap® Heavy Duty Aluminum Foil
Directions
1
Preheat an outdoor grill to 375 degrees F (190 degrees C).
2
Place potato quarters into a large pot of water and bring to a boil. Reduce the heat and simmer for 10 minutes to jump-start the cooking process. Drain.
3
Arrange four 12x18-inch sheets of foil on a clean work surface.
4
Pile equal amounts shrimp, potatoes, kielbasa, and corn into the center of each sheet. Add 1 tablespoon butter to each pile, then drizzle with 1 tablespoon oil and 1 1/2 teaspoons Worcestershire sauce. Sprinkle 1 1/2 teaspoons Creole seasoning and 1/4 teaspoon pepper over each pile. Squeeze a lemon wedge over each pile, then place the rind on top. Wrap each piece of foil into a tightly sealed packet.
5
Place foil packets onto the preheated grill. Cover the grill; cook and steam until shrimp and potatoes are cooked through, 15 to 18 minutes.
6
Remove from the grill and carefully unwrap foil to serve.