CAJUN BOIL ON THE GRILL RECIPE

CAJUN BOIL ON THE GRILL RECIPE
CAJUN BOIL ON THE GRILL RECIPE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package (20 ounces) refrigerated red potato wedges

  • 2

    salmon fillets (6 ounces each), halved

  • 3/4

    pound uncooked shrimp (31-40 per pound), peeled and deveined

  • 1/2

    pound summer sausage, cubed

  • 2

    medium ears sweet corn, halved

  • 2

    tablespoons olive oil

  • 1

    teaspoon seafood seasoning

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    medium lemon, cut into 4 wedges

Directions

Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly. Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape. Yield: 4

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