Bold Cajun crawfish with corn, potatoes, and sausage grilled in foil for a simple, flavorful meal.
# What You Need:
→ Seafood
01 - 1 lb cooked crawfish tails, peeled
02 - 12 large shrimp, peeled and deveined, optional
→ Vegetables
03 - 2 ears corn, each cut into 4 pieces
04 - 12 baby potatoes, halved
05 - 1 red onion, cut into wedges
06 - 1 lemon, sliced
→ Sausage
07 - 8 oz andouille or smoked sausage, sliced
→ Seasonings
08 - 2 tbsp Cajun seasoning blend
09 - 1 tsp garlic powder
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp salt
13 - 1/4 tsp cayenne pepper, optional
→ Fats and Liquids
14 - 4 tbsp unsalted butter, melted
15 - 2 tbsp olive oil
→ Garnish
16 - 2 tbsp fresh parsley, chopped
# Steps:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a large bowl, combine crawfish tails, shrimp if using, corn, potatoes, onion, sausage, and lemon slices.
03 - Drizzle mixture with melted butter and olive oil. Sprinkle with Cajun seasoning, garlic powder, smoked paprika, black pepper, salt, and cayenne pepper. Toss thoroughly until all ingredients are evenly coated.
04 - Cut four sheets of heavy-duty aluminum foil, each approximately 16 inches. Divide seasoned mixture evenly among foil sheets, piling ingredients in the center of each.
05 - Fold up short sides first, then long sides, sealing each packet tightly to prevent liquid leakage.
06 - Place packets seam-side up on preheated grill. Cook for 20 to 25 minutes, turning once halfway through, until potatoes are fork-tender and seafood is heated through.
07 - Carefully open packets while watching for escaping steam. Garnish with fresh parsley and serve hot with additional lemon wedges if desired.
