These foil packs start with smoky Mountain View Meat Company Cajun Andouille Sausage, then pile on shrimp, potatoes and corn for a messy-good dinner. It’s all the flavor of a Cajun boil made easy—just wrap, bake or grill and dig in.
1 pound Mountain View Meat Company Cajun Andouille Sausage
1 pound small red potatoes
4 ears corn, cut into quarters
2 pounds shrimp, peeled and deveined
1 small yellow onion, sliced
2 zucchini, sliced into rounds
Salt and pepper, to taste
1 ½ sticks salted butter, melted
1 tablespoon lemon juice
4 cloves garlic, chopped fine
2 teaspoons Worcestershire sauce
1 tablespoon Cajun seasoning
3 tablespoons chopped parsley
Extra butter, for dipping
Heat oven to 425 degrees F, or fire up an outdoor grill to medium-high heat. On the stove, bring a large pot to a boil over high heat. Cook potatoes in salted, boiling water until done, about 15 minutes. Remove potatoes and set aside. Add corn to boiling water and cook in boiling water for about 8 minutes.
Place cooked corn and potatoes in a large bowl. Add the sausage, shrimp, onion, and zucchini. Season with salt and pepper.
In a small bowl, combine butter, lemon juice, garlic, Worcestershire sauce, Cajun seasoning, and parsley. Pour butter mixture over the corn and potato mixture.
Create the foil packs by laying out six pieces of heavy-duty aluminum foil (18-by-12-inches) on your counter. Evenly divide the ingredients between the foil pieces. Fold the top and ends of each piece of foil to enclose each packet. Transfer the packs to a large baking sheet.
Bake in the oven or over the grill for 15-20 minutes. Carefully unseal to packets, making sure to protect your hands with steam. Top packet contents with more chopped parsley. Serve with extra butter for dipping.