Cajun spice blend:
- 2 tsp. sweet paprika
- 1 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 3/4 tsp. dried oregano
- 3/4 tsp. dried thyme
- 1/2 tsp. celery seeds
- 1/4 tsp. ground cayenne
- 1/4 tsp. hot red pepper flakes
- 1 lb. red potatoes (diced into 1/2-inch pieces)
- 2 Tbsp. canola oil (divided)
- 1 1/2 lb. extra-large shrimp (peeled and deveined)
- 1/4 lb. turkey kielbasa (thinly sliced)
- 4 ears corn (husks removed and halved)
Cajun spices: Add all the spices to a small bowl. Mix to combine. Taste, adding more cayenne and red pepper flakes for desired spice level.
Preheat the oven to 425 degrees. Make 4 sheets of aluminum foil about 20 inches long. Dice potatoes into 1/2-inch pieces. Add potatoes into a medium bowl with 1 tablespoon oil and 2 teaspoons of the Cajun spice blend. Stir spices with potatoes. Divide potatoes between each foil sheet. Add shrimp and sliced kielbasa into bowl with remaining Cajun spice blend and remaining 1 tablespoon oil. Stir to combine. Divide shrimp and place flat around the potatoes. Remove husks and silk from ears of corn and slice in half. Place each corn half on either side of each potato/shrimp mixture. Securely seal sides of each foil packet. Add foil packets onto a large baking sheet and place into the preheated oven. Cook until shrimp is fully cooked, about 25 minutes. (Remove 1 packet to check that shrimp is fully cooked before removing them all from the oven.) Carefully transfer the packet’s contents onto each plate and serve.
Makes 4 servings.
Per serving: 428 calories. Fat: 11.7 grams. Sodium: 462 milligrams. Fiber: 5.2 grams. Total Carbohydrates: 40.8 grams. Protein: 44.5 grams.
Recipe adapted from recipes.heart.org. Image courtesy of Flickr.