Ingredients:

  • 1 lb (450g) medium shrimp, peeled and deveined
  • 1 lb (450g) andouille sausage, sliced
  • 1 lb (450g) baby red potatoes, quartered
  • 2 ears of corn, shucked and cut into pieces
  • 1 red bell pepper, cored, seeded, and cut into pieces
  • 1 yellow onion, quartered
  • 4 cloves garlic, minced
  • 4 tablespoons (60ml) olive oil
  • 4 tablespoons (50g) unsalted butter, melted
  • 4 tablespoons old bay seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 lemons, cut into wedges
  • Fresh parsley, chopped (optional)

Instructions:

  1. Combine potatoes, corn, bell pepper, onion, and garlic in a large mixing bowl.
  2. Drizzle with olive oil, sprinkle with 2 tablespoons old bay seasoning, salt, and pepper. Toss to coat evenly.
  3. Place a large sheet of foil on a flat surface. Divide the vegetable mixture evenly among the four sheets, placing it in the center.
  4. Top each pile of vegetables with the sliced sausage and shrimp.
  5. Drizzle the melted butter evenly over each packet. Sprinkle the remaining 2 tablespoons of old bay seasoning over the shrimp and sausage.
  6. Bring the long sides of the foil together and fold over tightly several times to create a secure seal. Fold in the short sides to completely enclose the contents, creating a sealed packet.
  7. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the shrimp is pink and cooked through and the potatoes are tender.
  8. Carefully open the foil packets (watch out for steam!). Garnish with fresh parsley (if using) and serve immediately with lemon wedges.