Grilled Cajun Seafood Boil
This seafood boil on the grill mimics a traditional boil but uses foil packets to steam shrimp, potatoes, sausage, and corn on a hot outdoor grill.
Preheat an outdoor grill to 375 degrees F (190 degrees C).
Place potato quarters into a large pot of water and bring to a boil.
Reduce the heat and simmer for 10 minutes to jump-start the cooking process.
Drain.
Arrange four 12×18-inch sheets of foil on a clean work surface.
Pile equal amounts shrimp potatoes kielbasa and corn into the center of each sheet.
Add 1 tablespoon butter to each pile then drizzle with 1 tablespoon oil and 1 1/2 teaspoons Worcestershire sauce.
Sprinkle 1 1/2 teaspoons Creole seasoning and 1/4 teaspoon pepper over each pile.
Squeeze a lemon wedge over each pile then place the rind on top.
Wrap each piece of foil into a tightly sealed packet.