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Grilled Cajun Seafood Boil

Grilled Cajun Seafood Boil

Reynolds Kitchens

"Nothing says summertime better than a good old-fashioned seafood boil from Joy Wilson of Joy the Baker. This version removes the boil and takes it straight to the grill, creating personal pouches loaded with shrimp, potatoes, sausage and corn. It's simple and fun for backyard gatherings, and Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze!"
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40 m servings 1052 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1052 kcal
  • 53%
  • Fat:
  • 60.9 g
  • 94%
  • Carbs:
  • 66.8g
  • 22%
  • Protein:
  • 60.6 g
  • 121%
  • Cholesterol:
  • 451 mg
  • 150%
  • Sodium:
  • 2935 mg
  • 117%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a grill to about 375 degrees F.
  2. Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
  3. Arrange 4 (12x18-inch) sheets of Reynolds Wrap(R) Heavy Duty Foil on a clean work surface.
  4. Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
  5. Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
  6. Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.


  • Reynolds Kitchens Tip
  • Wrap Reynolds Wrap(R) Heavy Duty Foil around seafood to seal in flavor.

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