Cajun Boil on the Grill for #FishFridayFoodies
Wendy from A Day in the Life on the Farm invited us to make seafood outside! She said: "Think of the type of meal you would make while camping or picnicking. Foil packets, grilled on a grate, placed in a fish basket and cooked over a campfire. Or how about an old fashioned outdoor fish boil. Anything is game as long as it is cooked outside."
See all of our outside seafood options we're sharing today!
- Cajun Boil on the Grill from Making Miracles
- Charcoal Grilled Soy Ginger Salmon by Food Lust People Love
- Crawdadding with Cousins Means Jambalaya by Culinary Adventures with Camilla
- Green Chilly Basil Pesto Grilled Prawns by Sneha's Recipe
- Grilled Garlic Shrimp with Yuzu Kosho by Karen's Kitchen Stories
- Grilled Mahi-Mahi with Mojo Sauce from Veggies First Then Dessert
- Grilled Mahi Mahi with Blueberry Wild Rice Pilaf by A Day in the Life on the Farm
- Grilled Shrimp Souvlaki on Pita from Palatable Pastime
- Spiced Shrimp on a Stick from Sid's Sea Palm Cooking
These foil packets are the best! Perfectly customize-able if you know someone likes more / less of any particular ingredient. These are very simply but deliciously seasoned, all tucked into their own little foil packets and then you just let your grill do the work! I thought everything cooked up just perfectly in about 30 minutes - some of my potatoes were still a touch firm but most of them were super tender and falling apart. The corn was perfection with that little bit of Old Bay - YUMM.
Cajun Boil on the Grill
4 small red potatoes, diced
2 salmon fillets (6 ounces each), halved
1 pound uncooked shrimp (31-40 per pound), peeled and de-veined
1 pound andouille sausage, cubed
4 medium ears sweet corn, halved
2 Tablespoons olive oil
1 teaspoon seafood (Old Bay) seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon lemon juice
- Preheat your grill to roughly 400 degrees or so.
- Bring a large pot of water to boil and parboil your potatoes for about 5-8 minutes, they should be at least a little bit tender.
- Meanwhile, lay out 4 large rectangles of foil and divide the ingredients among them - 1 small potato, 6-oz salmon fillet, 1/4 lb shrimp, 1/4 lb andouille sausage, 1 ear of corn (cut in half).
- Divide the potato pieces among the packets and then divide the seasonings, olive oil, and lemon juice evenly over the top of everything.
- Carefully create your foil packets by bringing the long sides together first and rolling down to seal, then rolling up the sides next to make little envelopes.
- Place foil packets carefully on the grill and cook 15 minutes, then check one for doneness. Fish / seafood should be cooked through and potatoes tender. Cook another 10-15 minutes as needed (mine needed about 30 minutes total).
- Be very careful when opening the foil packets as steam will be released! For ease of transport between the grill and kitchen, load them up on a baking sheet.
- Serve directly out of the foil packets if you'd like, or plate and serve with a bit of the accumulated liquid drizzled over all and another sprinkle of salt if desired!
Recipe adapted from Taste of Home