Ingredients for - Grilled Cajun Seafood Boil

1. Small new potatoes, cut into quarters 1 pound
2. Uncooked shrimp, peeled and deveined 2 pounds
3. Kielbasa sausage, sliced 1 pound
4. Corn, cut in half 2 ears
5. Unsalted butter 4 tablespoons
6. Olive oil 4 tablespoons
7. Worcestershire sauce 2 tablespoons
8. Creole seasoning (such as Tony Chachere's®) 2 tablespoons
9. Fresh cracked black pepper 1 teaspoon
10. Lemon, cut into 4 wedges 1 medium
11. Reynolds Wrap® Heavy Duty Aluminum Foil 1 medium

How to cook deliciously - Grilled Cajun Seafood Boil

1 . Stage

Preheat an outdoor grill to 375 degrees F (190 degrees C).

2 . Stage

Place potato quarters into a large pot of water and bring to a boil. Reduce the heat and simmer for 10 minutes to jump-start the cooking process. Drain.

3 . Stage

Arrange four 12x18-inch sheets of foil on a clean work surface.

4 . Stage

Pile equal amounts shrimp, potatoes, kielbasa, and corn into the center of each sheet. Add 1 tablespoon butter to each pile, then drizzle with 1 tablespoon oil and 1 1/2 teaspoons Worcestershire sauce. Sprinkle 1 1/2 teaspoons Creole seasoning and 1/4 teaspoon pepper over each pile. Squeeze a lemon wedge over each pile, then place the rind on top. Wrap each piece of foil into a tightly sealed packet.

5 . Stage

Place foil packets onto the preheated grill. Cover the grill; cook and steam until shrimp and potatoes are cooked through, 15 to 18 minutes.

6 . Stage

Remove from the grill and carefully unwrap foil to serve.