Ingredients

The following ingredients have 4 Servings
  • 1 12.8- ounce package smoked andouille sausage (thinly sliced)
  • 1 pound baby red potatoes (quartered)
  • 1 pound green beans (trimmed)
  • 8 ounces cremini mushrooms (halved)
  • 1 onion (chopped)
  • 4 tablespoons unsalted butter (divided)
  • 4 teaspoons cajun seasoning (divided)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • Preheat a gas or charcoal grill over high heat.
  • Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer.
  • Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.
  • Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
  • Served immediately, garnished with parsley, if desired.