Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter
  • 12 oz andouille sausage (fully cooked)
  • 1 lb shrimp (extra-large, deveined & peeled)
  • 2 cobs corn (cut into quarters)
  • 2 tsp Cajun seasoning
  • 1 lemon (cut into quarters)
  • 2 tbsp parsley

Instruction

  • Heat the grill to medium
  • Cut 4 sheets of aluminum foil into pieces approximately 12″x18″
  • Place 1/2 tbsp of butter on each piece and spread it out a bit
  • Place 1/4 of the sausage, shrimp, and corn on each piece of foil
  • Sprinkle each with 1/4 of the seasoning
  • Squeeze the lemon wedge over everything and place it with the rest of the filling
  • Roll up the edges to seal but don’t make it tight; there should be a packet of air so there’s room for heat to circulate and possible expansion
  • Place the packets on the grill and close the lid
  • Cook for about 6-10 minutes
  • Rotate the packets on the grill a quarter turn and cook another 5-7 minutes
  • Check one to make sure the shrimp are pink and the sausage is heated through
  • Remove from the grill and carefully open the packets to let the heat out
  • Sprinkle with parsley and serve warm