Ingredients

Scale

3 ears of corn – cleaned and shucked
1 cup fresh okra – sliced
2 cups baby potatoes – cut in half
2 cups andouille sausage – sliced
1 lb shrimp – uncooked and deveined
3 tablespoon Blue Lotus Gumbeaux Seasoning* See notes below
1/4 tablespoons old bay seasoning
salt and pepper to taste
8 pats of butter
olive oil
4 large pieces of heavy-duty aluminum foil

Instructions

Preheat grill over medium/high heat to 400F.

Pre-cook the halved potatoes. In a microwave save bowl place the potatoes and add water, just enough to cover the potatoes. Cook on high in 2 min intervals until the potatoes are fork-tender. Then discard the water.
Prepare the corn. Cut each ear of corn into 3 pieces.
In a large bowl combine the okra, potatoes, andouille sausage, shrimp, gumbo seasoning, old bay, salt, pepper and a big drizzle of olive oil. Toss well to combine. Everything should be very well coated in the oil and seasonings.
Make an assembly line of the 4 pieces of foil. Divide the corn event amount each foil packet, then top with the seasoned sausage mixture. Note: place the shrimp on the top of the pile, shrimp cook so quickly you do not want them directly in contact with the grill.
Finish by topping with a small drizzle of oil and place 2 pats of butter on the very top. Fold up tightly the top and bottom then the sides.
Place on the hot grill and cook 10-15 minutes.

Notes

*If you did not have the Gumbeaux Seasoning Blend (I would highly recommend it thou, it really is fantastic), you can use this Cajun Seasoning Mix: 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1 teaspoon celery seed, 2 Tbsp paprika, 1 Tbsp garlic powder, 1 Tbsp dried thyme, 1 Tbsp dried oregano

Promo Code: If you did want to try the Gumbeaux Seasoning use promo code: DITK20 to save 20%. This not paid or sponsored in any way, I just really like the seasoning!