Grilled Cajun Seafood Boil

Name: Grilled Cajun Seafood Boil
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
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 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

4.9

(16)

12 Reviews

10 Photos

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.

Recipe by Reynolds KitchensR

Updated on October 16, 2022

10

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hr

Servings:

4

Yield:

4 packets

Jump to Nutrition Facts

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 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

Directions

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.

Nutrition Facts (per serving)

1052	Calories
61g	Fat
67g	Carbs
61g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1052
% Daily Value *
Total Fat 61g	78%
Saturated Fat 21g	104%
Cholesterol 451mg	150%
Sodium 2935mg	128%
Total Carbohydrate 67g	24%
Dietary Fiber 7g	25%
Total Sugars 6g
Protein 61g
Vitamin C 62mg	309%
Calcium 180mg	14%
Iron 10mg	56%
Potassium 1506mg	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.