Cajun Seafood Bake

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Recipe published in Philly Bite Magazine

This Cajun seafood bake is great for a weekend BBQ containing a variety of ingredients and complimenting them with nice spicy flavor. I wanted to avoid over cooking anything, so I par cooked the kielbasa, potatoes, and corn as they would not need to cook on the grill as long as the seafood. It’s easier to par cook these ingredients early and then set them aside for assembly later on. For flavoring purposes, I left measuring amounts out as everyone prefers their own amount of spice to each dish. This dish should be somewhat spicy, but season to your own liking.


1 lb fresh wild caught jumbo shrimp

1 lb fresh wild caught mussels or claims (which ever you prefer)

1 lb crawfish

2 lbs Polish kielbasa cut into 12 equal peices

1 lb Spicy kielbasa cut into 6 equal pieces

8-10 red skinned potatoes quartered

1 medium sweet onion sliced

1 container of grape tomatoes cut into halves

3 ears of corn on the cob break into halves

6 gloves of fresh garlic smashed and then cut in half

Garlic powder to taste

Salt to taste

Onion powder to taste

Cajun spice to taste

Fresh parsley chopped

Fresh chives chopped

Roughly 2 sticks of butter, cut into tabs


Serving size = 6 packages

Peel, devein, clean, and season shrimp with Cajun spice, refrigerate until needed.

Par cook both regular and spicy kielbasa over medium heat on stove top to brown the skin.

In a pot, boil corn for about 5-7 minutes to soften.

Mix together potatoes and sliced onion, then microwave for 12 minutes. <It’s a good idea to prep everything a few hours prior to cooking so it isn’t a lot of work all at once.> Set aside all ingredients until ready to cook. When ready, preheat grill to medium heat.

Measure out roughly 12 pieces of 10-12 inches worth of tin foil. Lay one piece of foil down at a time and place 3 pieces of kielbasa (2 regular & 1 spicy), 4 shrimp, 2-3 mussels or clams, 2-3 crawfish, potatoes, onion, tomatoes, 1 piece of corn, 1 garlic glove, 4 tabs of sliced butter, fresh parsley, fresh chives, and season to taste (covering all components) with garlic powder, salt, onion, powder, and Cajun spicy.

Cover with another piece of tin foil folding up the sides tightly to avoid any heat to escape. Repeat for remaining 5 packages. Then place all packages on the bottom grate of grill for about 15 minutes.

Remove and cut open or unfold top layer of tin foil. **WARNING** packages will be extremely hot, so handle with caution.

Serve with crusty bread for dipping and enjoy!!





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