Cajun cuisine (French: Cuisine cadienne), is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to what is now called the Acadiana region of Louisiana. “I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully.” —Allison Brooks, Fort Collins, Colorado.
- ½ kg refrigerated red potato wedges
- 2 salmon fillets, halved
- 400 gms uncooked prawns peeled and deveined
- 250 gms summer sausage, cubed
- 2 medium ears sweet corn, halved
- 2 tablespoons olive oil
- 1 teaspoon seafood seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 medium lemon, cut into 4 wedges
- Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 12 x 18 cms rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly.
- Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.