Ingredients:

  • 120 g (8 Tbsp) unsalted butter
  • 4 cloves fresh garlic, minced
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp high-quality Cajun/Creole seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 450 g (1 lb) baby red or yellow potatoes, halved or quartered
  • 225 g (8 oz) smoked Andouille sausage, sliced into 1 cm rounds
  • 2 medium ears sweet corn, cut into 8 total pieces
  • 680 g (1.5 lbs) large raw shrimp, peeled and deveined
  • 1/2 medium yellow onion, sliced thinly
  • 2 Tbsp fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Prepare the Potatoes: Place potatoes in a small pot, cover with salted water, and boil for 5–7 minutes until just fork-tender (par-cooked). Drain immediately and set aside.
  2. Make the Cajun Butter Sauce: In a small saucepan, melt the butter over low heat. Add the minced garlic, lemon juice, Cajun seasoning, smoked paprika, oregano, and black pepper. Whisk thoroughly until combined and keep the sauce warm.
  3. Combine Base Ingredients: In a large mixing bowl, combine the par-cooked potatoes, sliced sausage, sliced onion, and corn pieces. Pour HALF of the prepared Cajun Butter Sauce over this mixture. Toss gently until everything is evenly coated. Reserve the remaining half of the butter sauce for the shrimp.
  4. Construct and Initial Cook: Lay out 4 large sheets of heavy-duty aluminum foil (or double-layer standard foil). Divide the potato/sausage mixture evenly among the 4 sheets. Seal the packets securely, folding the edges multiple times and leaving a small dome for steam. Place on a preheated grill or baking tray and cook for 10–12 minutes at 200°C (400°F).
  5. Add Shrimp and Finish: Carefully retrieve the hot packs and slice open the top seam. Distribute the raw shrimp evenly over the contents. Drizzle the reserved Cajun Butter Sauce over the shrimp. Re-seal the packs securely and return to the heat source. Cook for an additional 8–10 minutes, or until the shrimp are opaque and fully cooked through.
  6. Serve: Check that potatoes are tender and shrimp are cooked (internal temp 63°C / 145°F). Carefully open the foil packs, garnish with fresh parsley, and serve immediately in the individual packets.