- 1 pound uncooked, peeled and deveined shrimp
- 2 sausages (1/2 pound) – andouille, chorizo, or a mild-flavoured sausage
- 2 ears of corn
- 1 pound baby potatoes
- 1 yellow onion
- 3 cloves garlic
- 1 tablespoon Louisiana-style hot sauce
- 1 tbsp Old Bay seasoning
- 1 tablespoon oil (canola, grape seed, or olive)
- ¼ cup butter
- 1 large lemon (optional, to serve)
- A handful of fresh parsley, to serve
STEP 1: Assemble your ingredients. Place a big, heat-proof pan on the grill, and preheat to low.
STEP 2: If your shrimpies are frozen, thaw them out in a bowl of cold water. Also, place your sausages in a pot of boiling water and cook for about 5 minutes. This step is only necessary if the sausages are raw. If they’re pre-cooked, skip it!
STEP 3: Shuck the corn and get rid of any of those gross hairs. Use a VERY sharp knife to cut the corn into 1-inch slices. Try not to cut off any appendages in the process.
STEP 4: Smash and mince or grate your garlic. Transfer to a separate container (like a small bowl or a jar) and set aside.
STEP 5: Chop up your onions. Do not let any of your tears fall onto the onions. It’s unsanitary.
STEP 6: Remove the sausages from the boiling water and slice ‘em up.
STEP 7: Place the itty bitty potatoes in a medium-sized pot and cover with about two inches of water. Bring to a boil, and cook for about 10 minutes, or until they’re fork-tender. Add the corn and let cook for one extra minute. Drain.
STEP 8: Add the hot sauce, Old Bay seasoning, and oil to the garlic and stir.
STEP 9: Put your chopped onions and ¼ cup of butter in the preheated pan and stir. Cook for about 10 minutes, stirring often, until onions are translucent and start to brown a bit.
STEP 10: Add the garlic mixture to the onions and combine. Cook until fragrant, about 2 minutes.
STEP 11: Add the sausage, potatoes, and corn to the onions, stir to coat in the seasoning, and close the lid of the grill. Cook for 15 minutes, stirring halfway through cook time.
STEP 12: While everything is cooking, cut your lemon into wedges, and chop up the parsley.
STEP 13: Check on the shrimp boil (can we call it that yet? There’s no shrimp!). Is everything getting nice and brown? Are the potatoes’ skins getting delicious and crispy spots? Excellent. Drain the shrimp and add them to the rest of the stuff on the grill. Stir it up so the shrimpies are evenly distributed, cover, and cook for 3-5 minutes, or just until they’re pink and opaque.
STEP 14: Stir in the parsley and remove from the grill.
STEP 15: Serve hot with lemon wedges (and more hot sauce!) and enjoy!