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Grilled Shrimp-Sausage-Corn-Potatoes Foil Pack Part 2

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Ingredients
  

SEASONING

  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cajun powder
  • 1/2 tsp black pepper

FILLING

  • 4-5 medium potatoes quartered
  • 3 ears corn on the cob husked, cut up
  • 1 pack andouille sausage sliced
  • 1 pound air-dried sausages sliced
  • 1 pack thawed raw shrimp peeled
  • water for parboiling
  • 1 1/2 stick butter divided (1/2 is melted)
  • lemon/lime slices

Instructions
 

  • In a small boil, combine salt, garlic powder, onion powder, paprika, chili powder, black pepper, and Cajun powder. Set aside.
  • Wash the potatoes thoroughly. Slice in quarters. Boil in water until fork tender. Take out of the water to place in a bowl. Season with the seasoning mixture.
  • Husk and cut up the corn. Use the same water from the potatoes to boil the corn for 3 minutes. Take 'em out of the water. Place in a bowl. Season with the seasoning mixture.
  • Drop the andouille sausage into the already hot water(from potatoes and corn) to blanch for a couple of minutes. Take 'em out of the water. Place in a bowl. Season with the seasoning mixture.
  • Drop the sliced air-dried sausages into the already hot water(from potatoes and corn) to blanch for a a minute. Take 'em out of the water. Place in a bowl. (No need to season these.)
  • Season the thawed raw shrimp with the seasoning mixture.
  • Divide the fillings between the foil sheets. Fold the sides upwards then fold again plus the short sides to secure the packs. (REFER TO THE VIDEO)
  • Time to grill.
  • Grill each packet for 10-12 minutes. Use a grilling tong or spatula when picking them up so you don't burn your hands.