Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 lb (450g) smoked sausage, such as Andouille or kielbasa, cut into 1-inch (2.5 cm) pieces
  • 1 lb (450g) small red potatoes, quartered
  • 2 ears of corn, shucked and cut into 2-inch (5 cm) rounds
  • 1 medium yellow onion, cut into wedges
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons Old Bay seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (60ml) chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Chop the potatoes, corn, onion, and garlic as described in the ingredient list.
  2. In a large bowl, toss together the potatoes, corn, onion, garlic, sausage, olive oil, Old Bay seasoning, salt, and pepper. Make sure everything is evenly coated with the spices.
  3. Place a large sheet of aluminum foil on a flat surface. Divide the vegetable and sausage mixture evenly among the four sheets, placing it in the center of each foil sheet. Top each portion with the shrimp.
  4. Bring the long sides of the foil together and fold over several times to create a tight seal. Then, fold in the short ends to completely enclose the ingredients, creating a sealed packet.
  5. Preheat oven to 400°F (200°C) or grill to medium heat. Place the foil packets on a baking sheet (oven) or grill grates (grill).
  6. Bake in the oven for 25-30 minutes, or grill for 20-25 minutes, or until the potatoes are tender and the shrimp is pink and opaque.
  7. Carefully open the foil packets (watch out for steam!). Garnish with fresh parsley (if using) and serve immediately with lemon wedges.