INGREDIENTS
- 1 Dozen Extra Large Peeled, Deveined, Tail on Shrimp
- 4 Smoked Andouille Sausages
- 2 Ears of Corn
- 24 oz Baby Gold & Baby Red Potatoes
- 1 bunch Flat Leap Parsley chopped
- 1 Lemon Cut into Wedges
- 68 tbsp Softened Butter
- 1 tsp garlic and herb seasoning
- 1 tsp Lemon Pepper seasoning
- 1 tsp ground sage
- ½ tsp Dill
- 1 tsp Cajun seasoning
- 1 tbsp old bay seasoning
DIRECTIONS
- Step 1: Prep
- Roughly chop parsley, cut corn into 4 pieces each, and wash your potatoes, and slice andouille ¼1 inch pieces.
- Bring large pot of water to boil. Add in corn and potatoes. Cover and let boil for 10 mins. After 10 mins drain corn and potatoes, and set aside on a tray with sliced Andouille and 1 dozen
- Step 2: Foil Pack Construction
- Tear a long, 2ft piece of foils and fold it in half the long way.
- Evenly fold both left & right sides 3 times.
- Next fold the bottom 3 times to seal the pack from the bottom.
- Step 3: Seasoning
- In a small mixing bowl add 1 tsp garlic and herb seasoning, 1 tsp Lemon Pepper seasoning, 1 tsp ground sage, ½ tsp Dill, 1 tsp Cajun seasoning, & 1 tbsp old bay seasoning. Mix well to combine and season tray of corn, Sausage, potatoes, and shrimp. Mix gently to coat. Add ¼½ cups chopped parsley and 2 tbsp of minced garlic.
- Step 4: Cooking
- Evenly divide seasoned shrimp, Sausage, corn, and potatoes into both foil packs.
- add 34 tbsp softened butter into each foil pack and seal the top by folding 3 times to lock in your foils pack.
- cook on preheated covered grill or 350 degree oven for 2030 mins. Remove from grill or oven and onto a tray.
- Step 5: Serving
- Serve by opening the foils packs and dumping them out onto 1 large tray. Garnish with lemon slices, more chopped Parsley & enjoy!