Cajun Boil on the Grill
Ingredients
- 1 20-ounce package refrigerated red potato wedges
- 2 6-ounce salmon fillets, halved
- 3/4-pound uncooked shrimp, uncooked, peeled and deveined
- 1/2-pound summer sausage, cubed
- 2 medium ears sweet corn, halved
- 2 tbsp. olive oil
- 1 tsp. seafood seasoning
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 medium lemon, cut into 4 wedges
Instructions
- Divide potatoes, salmon, shrimp, sausage and corn among four 8 x 12-inch rectangles of heavy-duty foil.
- Drizzle with oil; sprinkle with seasonings.
- Squeeze lemon juice over top; place squeezed wedges in packets.
- Fold foil around mixture, sealing tightly.
- Place on grill, covered, over medium heat, 12 to 15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender.
- Remove from grill, open foil carefully to allow steam to escape.
