Cajun Boil Onthe Grill Recipes

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GRILLED CAJUN SEAFOOD BOIL



Grilled Cajun Seafood Boil image

Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill, creating personal pouches loaded with shrimp, potatoes, sausage and corn. It's simple and fun for backyard gatherings, and Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 13

1 pound small new potatoes, cut into quarters
2 pounds uncooked shrimp, peeled and deveined
1 pound kielbasa sausage, sliced
2 ears corn, cut in half
4 tablespoons unsalted butter
4 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons Creole seasoning (such as Tony Chachere's®)
1 teaspoon fresh cracked black pepper
1 lemon, cut into 4 wedges
Crusty bread
Hot sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Heat a grill to about 375 degrees F.
  • Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
  • Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
  • Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
  • Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
  • Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

Nutrition Facts : Calories 1051.8 calories, Carbohydrate 66.8 g, Cholesterol 451.1 mg, Fat 60.9 g, Fiber 7 g, Protein 60.6 g, SaturatedFat 20.8 g, Sodium 2934.8 mg, Sugar 5.7 g

CAJUN BOIL ON THE GRILL



Cajun Boil on the Grill image

I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. -Allison Brooks, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 509 calories, Fat 30g fat (7g saturated fat), Cholesterol 181mg cholesterol, Sodium 1302mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.

SHRIMP BOIL ON THE GRILL



Shrimp Boil on the Grill image

Make-ahead foil packets with shrimp, sausage, corn, and potatoes make for a fast and fun seafood boil.

Provided by Rose

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 4

Number Of Ingredients 12

heavy duty aluminum foil
1 ½ pounds large shrimp, peeled and deveined
1 pound baby potatoes, halved
1 (12 ounce) package andouille sausage, sliced
2 ears corn, cut crosswise into 4 pieces
2 tablespoons olive oil, divided
1 ½ tablespoons butter, cut into 4 pats, or to taste
4 teaspoons seafood seasoning (such as Old Bay®)
4 teaspoons minced fresh garlic
kosher salt and ground black pepper to taste
1 lemon, cut into wedges
2 tablespoons chopped parsley leaves

Steps:

  • Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
  • Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

Nutrition Facts : Calories 629.7 calories, Carbohydrate 31.8 g, Cholesterol 319 mg, Fat 37.3 g, Fiber 4 g, Protein 41.9 g, SaturatedFat 12.4 g, Sodium 1711.7 mg, Sugar 2.4 g

CAJUN BOIL ONTHE GRILL RECIPE



CAJUN BOIL ONTHE GRILL Recipe image

Provided by á-32773

Number Of Ingredients 10

8 - 12 red potato (halved & cooked - baked with sea salt or boiled until just soft)
2 salmon fillets (6 ounces each), halved (or any firm fish of your choice)
3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/2 - 1 pound smoked sausage, cubed and cooked
2 medium ears sweet corn, halved and par-cooked
2 tablespoons olive oil
1 teaspoon Cajun or Old Bay seafood seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, cut into 4 wedges

Steps:

  • 1. 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. 2. 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.

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  • Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process.
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