Shrimp Corn Potatoes Smoked Sausage

1 pound baby potatoes, cut into 1½-inch cubes

2 ears corn on the cob, cleaned and cut into 5-6 rounds each

1 pound raw shrimp, thawed, peeled, and deveined

12 ounces Andouille smoked sausage, cut into 2-inch pieces

1 small yellow onion, thinly sliced

4 cloves garlic, minced

¼ cup unsalted butter, melted

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons Old Bay seasoning

Lemon slices for garnish

Chopped fresh parsley for garnish

Heat grill to 400°F (204°C) and prepare four sheets of heavy-duty aluminum foil, each measuring 12 by 12 inches.

Bring a large pot of water to boil over high heat. Add potatoes and corn rounds, simmer gently for 10 minutes, then drain thoroughly.

In a large mixing bowl, combine drained potatoes, corn, shrimp, sausage, sliced onion, and minced garlic.

Pour melted butter over the mixture, then sprinkle with salt, pepper, and Old Bay seasoning. Toss well to ensure all pieces are evenly coated.

Divide the seasoned mixture evenly among the four prepared foil sheets. Bring edges together and fold tightly to create secure sealed packets.

Place foil packets directly on the hot grill grate. Cook for 15 minutes, turning each packet once halfway through for even cooking.

Open packets carefully to avoid escaping steam. Garnish with lemon slices and chopped fresh parsley before serving.

For deeper flavor, marinate shrimp with Old Bay and garlic for 30 minutes before assembling packets
Can also be cooked in a 400°F oven for 18-20 minutes if grilling isn’t available
Make sure foil packets are tightly sealed to prevent steam from escaping during cooking