1 large ear of corn

½ pound Andouille sausage or other smoked sausage

1 pound Argentinian shrimp

1 pound baby potatoes

4 teaspoons Cajun seasoning (or homemade recipe below)

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon oregano

¼ teaspoon thyme

¼ teaspoon cayenne (optional)

For Homemade Cajun Seasoning:

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon oregano

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne (optional)

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Preheat your oven to 400°F (200°C) or prepare your grill to medium-high heat.
Slice the corn into halves or thirds depending on size. Slice the sausage into 1-inch rounds. Cut the baby potatoes in half or quarters for even cooking.
If making your own Cajun seasoning, combine all the seasoning ingredients in a small bowl.
Cut 4 large pieces of aluminum foil. Place an equal portion of sausage, potatoes, and corn in the center of each foil piece. Drizzle with olive oil and sprinkle generously with Cajun seasoning. Toss to coat. Add the shrimp on top and season with more Cajun seasoning if desired.
Seal the foil packets tightly and bake in the oven for 25-30 minutes or grill for 15-20 minutes, flipping halfway through, until the shrimp are pink and the potatoes are soft.
Carefully open the foil packets and serve immediately, optionally with a squeeze of fresh lemon and dipping sauce.

You can use regular potatoes instead of baby potatoes, just cut them into small pieces for even cooking.

Adjust the spice level by increasing or decreasing cayenne pepper or using a spicier sausage.

For other protein options, swap shrimp for crab, lobster, or chicken.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.