BBQ 101: Cajun Seafood Bake

Here’s what you’ll need:

• One lb. fresh wild-caught jumbo shrimp
• One lb. fresh wild-caught mussels or claims (whichever you prefer)
• 1 lb. crawfish
• 2 lbs. Polish kielbasa cut into 12 equal pieces
• 1 lb. Spicy kielbasa cut into 6 equal pieces
• 8-10 red-skinned potatoes quartered
• 1 medium sweet onion sliced
• 1 container of grape tomatoes cut into halves
• 3 ears of corn on the cob break into halves
• 6 cloves of fresh garlic smashed and then cut in half
• Fresh parsley chopped
• Fresh chives chopped
• Garlic powder
• Salt
• Onion powder
• Cajun spice
• 2 sticks of butter cut into tabs

What to do:

It’s a good idea to prep everything a few hours before cooking to avoid a lot of work all at once

1. Peel, devein, clean, season shrimp with Cajun spice, and refrigerate until needed.
2. Par cook both regular and spicy kielbasa over medium heat on stove top to brown the skin.
3. In a pot, boil corn for 5-7 minutes to soften.
4. Mix together potatoes and sliced onion, then microwave for 12 minutes.
5. When ready to cook, preheat grill to medium heat.
6. Measure out roughly 12 pieces of 10-12 inches worth of tin foil.
7. Lay one piece of foil down at a time and place 3 pieces of kielbasa (2 regular & 1 spicy), 4 shrimp, 2-3 mussels or clams, 2-3 crawfish, potatoes, onion, tomatoes, 1 piece of corn, 1 garlic glove, 4 tabs of sliced butter, fresh parsley, fresh chives, and season to taste (covering all components) with garlic powder, salt, onion, powder, and Cajun spicy.
8. Cover with another piece of tin foil, folding up the sides tightly to prevent heat from escaping. Repeat for the remaining five packages.
9. Place all packages on the bottom grate of the grill for about 15 minutes.
10. Remove and cut open or unfold top layer of tin foil. **WARNING** packages will be extremely hot, so handle with caution.

Serve with crusty bread for dipping and enjoy!!

Serving size= 6