Cajun Seafood Broil

This Cajun foil-pack broil is a streamlined, grill-friendly take on a classic Southern seafood boil, designed for maximum flavour with minimal cleanup.

Ingredients (Serves 4)

Main Components

• 500 g large prawns (shell-on, deveined)
• 400 g smoked sausage or chorizo (sliced, 2–3 cm pieces)
• 600 g baby potatoes
• 2 ears of corn (cut into thirds)
  

Cajun Butter

• 120 g unsalted butter
• 20 g garlic (minced)
• 10 g Cajun seasoning
• 5 g smoked paprika
• 3 g cayenne pepper
• 5 g brown sugar
• 10 ml lemon juice
• 5 g salt
• Black pepper to taste
  

Step 1: Grill Setup

Preheat BBQ to 190–200°C (medium to high heat)
Use direct heat (foil protects contents)
Lid closed for consistent internal steaming

Step 2: Parboil Base

Boil potatoes in salted water for 10–12 minutes
Add corn for last 5 minutes
Drain thoroughly

This step ensures everything finishes at the same time in the foil.

Step 3: Make Cajun Butter

Melt butter
Add garlic (30–60 seconds)
Stir in Cajun seasoning, paprika, cayenne, sugar, salt, pepper
Finish with lemon juice

Step 4: Build Foil Packs

Use heavy-duty foil (or double-layer standard foil).

For each pack:

Add potatoes, corn, sausage, and prawns (even distribution)
Spoon over Cajun butter generously
Toss the ingredients lightly inside the foil

Step 5: Seal 

Fold edges inward to create an airtight packet
Leave a small air gap inside for steam circulation

Step 6: Cooking

Place foil packs directly on the grill grates
Close lid
Cook for 12–15 minutes, flipping once halfway

Internal environment becomes a butter-steam chamber, cooking everything evenly.

Step 7: Serve

Carefully open packs (steam will escape)
Optional: add extra butter or lemon juice
Garnish with parsley

Serve directly in foil or transfer to a tray.

Technical Notes

Foil traps moisture → prevents drying and enhances seasoning penetration
Butter + steam = emulsified coating on all ingredients
Shrimp cook safely within the sealed environment without overexposure

Optional Upgrades

Add sliced bell peppers (150 g) for sweetness
Include 1–2 tsp hot sauce per pack for acidity