A quick take on a Cajun seafood boil, this recipe maintains classic flavors and texture combinations. Layering on top of one another, the ingredients are cooked back-to-back on the BBQ Griddle, allowing you to assemble as you cook. Other than the sausage, each ingredient is coated in Cajun seasoning, making the spicy, tangy flavors pop individually and, ultimately, together. In the end, everything is tossed in a Cajun garlicky butter. —Avery Lowe
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
0.45kg
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
0.45kg
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
0.45kg
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
15g
minced fresh parsley
1 pound (21–25 count)
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
1 pound
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
1 pound
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
1/4 cup
minced fresh parsley
Utensils
Grill Grate
BBQ Griddle
Silicone-Tipped Tongs
Large Bowl
Small Bowl
Step 1
Pat the shrimp dry. In a medium bowl, toss the shrimp, 1 tablespoon of canola oil, and 1 tablespoon of Cajun seasoning until the shrimp are evenly coated. Cover the bowl and refrigerate.
Step 2
Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 25 minutes. Press the dial to begin preheating.
Step 3
In a large bowl, toss the corn and potatoes in 1 tablespoon of canola oil, 1 tablespoon of Cajun seasoning, 1 tablespoon of garlic powder, salt, and pepper until evenly coated.
Step 4
When the unit beeps to signify it has preheated, place the remaining 1 tablespoon of canola oil on the BBQ Griddle. Place the potatoes cut-side down on one half of the BBQ Griddle. Place the corn on the other half. Leave the hood open and cook for 10 minutes, until the potatoes begin to crisp.
Step 5
After 10 minutes, flip the corn and potatoes using silicone-tipped tongs. Close the hood and cook for 10 minutes. After 10 minutes, transfer the corn to a serving plate. Close the hood and continue cooking the potatoes for 5 minutes more. Transfer the potatoes to the plate with the corn. Cover the plate to keep it warm and set aside.
Step 6
Place the sausage on the BBQ Griddle and leave the hood open. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 15 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Cook the sausage for 5 minutes, then flip and cook for 5 minutes more. When cooking is complete, transfer the sausage to the plate with the corn and potatoes.
Step 7
Remove the shrimp from the refrigerator and place them on the BBQ Griddle. Leave the hood open and cook for 21/2 minutes, then flip them using tongs. Close the hood and cook for 21/2 minutes more. When cooking is complete, transfer the shrimp to the plate.
Step 8
In a small bowl, mix the melted butter, the remaining 2 tablespoons of Cajun seasoning, the remaining 2 tablespoons of garlic powder, and the parsley. Pour the butter mixture over the platter and season to taste.
Pat the shrimp dry. In a medium bowl, toss the shrimp, 1 tablespoon of canola oil, and 1 tablespoon of Cajun seasoning until the shrimp are evenly coated. Cover the bowl and refrigerate.
0.45kg
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
0.45kg
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
0.45kg
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
15g
minced fresh parsley
1 pound (21–25 count)
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
1 pound
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
1 pound
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
1/4 cup
minced fresh parsley
Step 2 of 8
Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 25 minutes. Press the dial to begin preheating.
0.45kg
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
0.45kg
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
0.45kg
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
15g
minced fresh parsley
1 pound (21–25 count)
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
1 pound
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
1 pound
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
1/4 cup
minced fresh parsley
Step 3 of 8
In a large bowl, toss the corn and potatoes in 1 tablespoon of canola oil, 1 tablespoon of Cajun seasoning, 1 tablespoon of garlic powder, salt, and pepper until evenly coated.
0.45kg
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
0.45kg
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
0.45kg
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
15g
minced fresh parsley
1 pound (21–25 count)
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
1 pound
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
1 pound
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
1/4 cup
minced fresh parsley
Step 4 of 8
When the unit beeps to signify it has preheated, place the remaining 1 tablespoon of canola oil on the BBQ Griddle. Place the potatoes cut-side down on one half of the BBQ Griddle. Place the corn on the other half. Leave the hood open and cook for 10 minutes, until the potatoes begin to crisp.
0.45kg
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
0.45kg
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
0.45kg
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
15g
minced fresh parsley
1 pound (21–25 count)
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
1 pound
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
1 pound
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
1/4 cup
minced fresh parsley
Step 5 of 8
After 10 minutes, flip the corn and potatoes using silicone-tipped tongs. Close the hood and cook for 10 minutes. After 10 minutes, transfer the corn to a serving plate. Close the hood and continue cooking the potatoes for 5 minutes more. Transfer the potatoes to the plate with the corn. Cover the plate to keep it warm and set aside.
0.45kg
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
0.45kg
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
0.45kg
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
15g
minced fresh parsley
1 pound (21–25 count)
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
1 pound
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
1 pound
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
1/4 cup
minced fresh parsley
Step 6 of 8
Place the sausage on the BBQ Griddle and leave the hood open. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 15 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button. Cook the sausage for 5 minutes, then flip and cook for 5 minutes more. When cooking is complete, transfer the sausage to the plate with the corn and potatoes.
0.45kg
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
0.45kg
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
0.45kg
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
15g
minced fresh parsley
1 pound (21–25 count)
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
1 pound
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
1 pound
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
1/4 cup
minced fresh parsley
Step 7 of 8
Remove the shrimp from the refrigerator and place them on the BBQ Griddle. Leave the hood open and cook for 21/2 minutes, then flip them using tongs. Close the hood and cook for 21/2 minutes more. When cooking is complete, transfer the shrimp to the plate.
0.45kg
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
0.45kg
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
0.45kg
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
15g
minced fresh parsley
1 pound (21–25 count)
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
1 pound
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
1 pound
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
1/4 cup
minced fresh parsley
Step 8 of 8
In a small bowl, mix the melted butter, the remaining 2 tablespoons of Cajun seasoning, the remaining 2 tablespoons of garlic powder, and the parsley. Pour the butter mixture over the platter and season to taste.
0.45kg
shrimp, fresh or defrosted, peeled, deveined, tails on
3 tablespoons
canola oil, divided
4 tablespoons
Cajun seasoning, divided
3
ears corn, ends trimmed, halved crosswise
0.45kg
baby red potatoes, halved
3 tablespoons
garlic powder, divided
Kosher salt
Freshly ground black pepper
0.45kg
andouille sausage, cut on a bias
4 tablespoons
(½ stick) butter, melted
15g
minced fresh parsley
1 pound (21–25 count)
shrimp, fresh or defrosted, peeled, deveined, tails on
