Grilled Cajun Seafood Boil

Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill, creating personal foil packets loaded with shrimp, potatoes, sausage, and corn. It's simple and fun for backyard gatherings, and Reynolds Wrap Heavy Duty Foil makes cleanup a breeze! Serve with hot sauce and slices of crusty bread.

Print Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1664 kcal

Equipment

1 Outdoor Grill For cooking the foil packets.
1 Large Pot For pre-boiling potatoes.
1 Cutting Board For preparing ingredients.
1 Chef's knife For cutting potatoes, sausage, and corn.
1 Tongs For handling hot packets on the grill.

Ingredients

Main

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 Creole seasoning such as Tony Chachere's®
1 teaspoon fresh cracked black pepper
1 medium lemon cut into 4 wedges
Reynolds Wrap® Heavy Duty Aluminum Foil

Instructions

Preheat an outdoor grill to 375 degrees F (190 degrees C).
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.
Arrange four 12x18-inch sheets of foil on a clean work surface.
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.
Place foil packets onto the preheated grill. Cover the grill; cook and steam until shrimp and potatoes are cooked through, 15 to 18 minutes.
Remove from the grill and carefully unwrap foil to serve.

Notes

Ensure heavy-duty foil is used and packets are sealed tightly to prevent steam from escaping, which is crucial for cooking. For a richer flavor, consider lightly toasting the Creole seasoning in a dry pan before mixing. A splash of beer or white wine in each packet adds moisture and aromatic depth. To avoid overcooked shrimp, ensure potatoes are adequately pre-boiled. Garnish with fresh chopped parsley or cilantro and serve with a side of melted garlic-butter for an elevated presentation and flavor profile. Don't overcrowd the packets for even cooking.