Cajun Shrimp Boil in Foil
INGREDIENTS:
1 Large Ear Corn
½ Pound Andoulie Sausage Or other smoked sausage (italian, ukrainian etc)
1 Pound Argentinian Shrimp
1 Pound Baby Potatoes See Note
Cajun Seasoning (use 4 Teaspoons of Cajun Seasoning blend or make your own – recipe below)
1 Teaspoon Paprika
½ Teaspoon Salt
½ Teaspoon Pepper
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ Teaspoon Oregano
¼ Teaspoon Thyme
¼ Teaspoon Cayenne Optional, adjust to personal preference.
DIRECTIONS:
Preparation
See notes for precooking or cutting potatoes and corn to smaller pieces. Its important to either cut your corn and potatoes small or partially cook them before adding to the foil if you want them to be finished at the same time as the shrimp.
Slice meat on an angle into coins.
Peel, Devein and wash the shrimp. Remove the tail.
Combine
In a large Bowl: Toss the corn, sausage, potatoes and shrimp into a large bowl with the oil and seasonings.
Lay out 4 pieces of Heavy duty aluminium foil that is 12 inches in length.
Divide ingredients evenly onto sheets of foil. Place in the center of each piece.
Bring the foil together by joining the length sides together first. folding to seal and then rolling in and folding the sides to the center.
If cooking in an oven or pellet grill, place on a baking sheet and cook to allotted time.
Cook
Cooking Times
On a campfire – Use Heavy Aluminium Foil, Place on bed of coals and not on direct flame. Or place it on a grill built into the firepit, if available. Timing varies greatly, 30-45minutes is a normal timeframe.
Pellet Grill – Cook for 25 minutes at 425F
Oven – Cook for 20 Minutes at 425F
On a campfire – Use Heavy Aluminium Foil, Place on bed of coals and not on direct flame. Or place it on a grill built into the firepit, if available. Timing varies greatly, 30-45minutes is a normal timeframe.
Pellet Grill – Cook for 25 minutes at 425F
Oven – Cook for 20 Minutes at 425F