Cajun Shrimp Boil Foil Packs

Enjoy the bold flavors of shrimp and sausage in these easy-to-make foil packets, perfect for a hassle-free dinner with minimal cleanup.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Cajun, Southern

Calories: 500

Main Ingredients

1 pound Large shrimp, peeled and deveined
1 pound Smoked sausage or andouille, sliced into coins Andouille is recommended for authentic flavor.
1 pound Baby potatoes, cut into small chunks Cut them small for even cooking.
2 ears Corn on the cob, cut into small rounds
4 tablespoons Butter, cut into little cubes Add at the end for best flavor.
2 cloves Garlic, minced Fresh is best, but garlic powder works.
2 tablespoons Cajun seasoning Adjust to taste.
1 teaspoon Salt
1 teaspoon Pepper
1 lemon Lemon slices
2 tablespoons Olive oil For seasoning the potatoes and corn.
1/4 cup Chopped parsley Optional, for garnish.

Preparation

Preheat your oven to 400°F (200°C) if baking, or prepare your grill for medium heat.
Par cook the potatoes in a microwave with a splash of water for about 3 to 4 minutes. Drain well.
In a large bowl, toss together the potatoes and corn with olive oil, Cajun seasoning, garlic, salt, and pepper.

Assembly

Tear off large sheets of foil and layer the potato and corn mix, followed by the sausage and shrimp. Top with lemon slices and butter cubes.
Seal the foil tightly to trap steam inside.

Cooking

Bake for about 15 to 20 minutes until shrimp are pink and potatoes are tender. If grilling, flip packets halfway through.
Check doneness: if needed, reseal and cook for an additional 4 to 6 minutes.

Serving

Carefully open the foil packets to release steam. Sprinkle with parsley and squeeze fresh lemon juice over the top.
Serve with crusty bread, slaw, extra lemon wedges, and hot sauce.

Make ahead by prepping ingredients earlier in the day or storing assembled packets in the refrigerator for a few hours before cooking.