Bold flavors of spicy crawfish, corn, and potatoes grilled in foil for easy, flavorful outdoor cooking.
# What You'll Need:
→ Seafood
01 - 1 pound cooked crawfish tails, peeled
02 - 12 large shrimp, peeled and deveined, optional
→ Vegetables
03 - 2 ears corn, cut into 4 pieces each
04 - 12 baby potatoes, halved
05 - 1 red onion, cut into wedges
06 - 1 lemon, sliced
→ Sausage
07 - 8 ounces andouille or smoked sausage, sliced
→ Seasonings
08 - 2 tablespoons Cajun seasoning blend
09 - 1 teaspoon garlic powder
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon cayenne pepper, optional for extra heat
→ Fats and Liquids
14 - 4 tablespoons unsalted butter, melted
15 - 2 tablespoons olive oil
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Preheat your grill to medium-high heat, approximately 400 degrees Fahrenheit.
02 - In a large bowl, combine crawfish tails, shrimp if using, corn, potatoes, onion, sausage, and lemon slices.
03 - Drizzle with melted butter and olive oil. Sprinkle with Cajun seasoning, garlic powder, smoked paprika, black pepper, salt, and cayenne pepper. Toss well to coat all ingredients evenly.
04 - Cut four large sheets of heavy-duty aluminum foil, approximately 16 inches each. Divide the mixture evenly among the sheets, piling ingredients in the center of each.
05 - Fold up the short sides, then the long sides, sealing each packet tightly to prevent leaks.
06 - Place packets seam-side up on the 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 hot steam. Garnish with fresh parsley and serve hot with extra lemon wedges if desired.
