1½ pounds large shrimp, peeled and deveined

1 (12.8-ounce) package smoked Andouille sausage,

thinly sliced

2 ears corn, each cut crosswise into 4 pieces

1 pound small red potatoes, washed and halved

2 lemons, sliced

2 tablespoons olive oil

Tony Chachere’s Creole seasoning to taste

Sea salt and black pepper to taste

For garnish: chopped fresh parsley

Preheat oven to 425 degrees. Cut 4 pieces of heavy-duty foil, and spray with non-stick cook­ing spray. Divide shrimp, sausage, corn, potatoes, and lemon slices into 4 portions. Place each por­tion in the center of each piece of foil. Drizzle each with oil, Creole seasoning, salt, and pep­per; toss. Fold sides over contents and seal ends. Place on a cookie sheet in oven, and bake for 15 to 17 minutes. Puncture packets with a fork before opening.

Yield: 4 servings