Prep the vegetables by peeling and cubing the potatoes, slicing the red bell pepper, and cutting the corn off the cob.

In a large mixing bowl, toss the potatoes, corn, and sliced red bell pepper with olive oil, Cajun seasoning, and black pepper.

In a separate bowl, combine the peeled shrimp with sliced smoked sausage until evenly mixed.

Assemble by taking two large sheets of aluminum foil, dividing the vegetable mixture and topping with shrimp and sausage. Seal the packets tightly.

Cook the foil packs on a preheated grill at medium-high heat or in a 400°F (200°C) oven for 15-20 minutes.

Carefully open the foil packs and serve them, garnishing with chopped parsley or green onions and a squeeze of lemon juice.