Summertime is grilling time around here, and these Cajun Shrimp and Sausage Foil Packs are fun and easy to put together, and better yet, they are such an easy clean-up that you won’t miss out on all the festivities!  If you are looking for more grilling ideas, check out my Hawaiian Chicken Kebabs!

Cajun Shrimp and Sausage Foil Pack

Cajun Shrimp and Sausage Foil Packs

Just like grilling is at its peak around here in the summertime, so is camping! Whether you are ‘roughing it’ or staying in a deluxe RV, you will more than likely be doing some grilling on your adventures. Foil packs are genius when it comes to grilling, whether you are camping or not! And with the Labor Day weekend fast approaching, why not try these Cajun Shrimp and Sausage Foil Packs to satisfy your friends and family? Not only do foil packs allow for little clean-up, but they can also be made to order, so to speak. Who wants to think of portion control, especially on a holiday weekend? I don’t. But, the foil packs are a great way to control how much you eat-you can make them as large or as small as you would like!

Plated Cajun Shrimp and Sausage Foil Packet

Cajun Shrimp and Sausage Foil Packs Recipe

These Cajun Shrimp and Sausage Foil Packs are similar to my Garlic Shrimp and Sausage Foil Packs, but I added potatoes and corn along with my homemade cajun seasoning.  To get started gather all of your ingredients.

How to Make Cajun Shrimp and Sausage Foil Packs

These Cajun Shrimp and Sausage Foil Packs are surprisingly easy to put together, and they are SO good! To prepare, start by parboiling your corn and potatoes.  This quick boiling process will help ensure that everything cooks together evenly.  Once those are cooked, toss all of the ingredients together in a bowl (except the parsley) and mix well.

Next, set out your aluminum foil squares.  Make sure to set out a large section (about 18 inches) to ensure that you have enough space to wrap everything.  Dump an equal portion of the mixture into each aluminum foil square. Fold the long sides of the foil together over the top of each mixture, turning it over twice to seal the contents. Fold up the ends and seal the packet closed.  Set on a hot grill and cook for 10-15 minutes or until the shrimp are cooked through.

Cajun Shrimp Foil Packet

Cajun Shrimp and Sausage Foil Packs

Prep Time 10 mins
Cook Time 14 mins
Summertime is grilling time around here, and these Cajun Shrimp and Sausage Foil Packs are fun and easy to put together, and better yet, they are such an easy clean-up that you won't miss out on all the festivities!

Ingredients

  • 1 package (16 ounces) shrimp, peeled and deveined, tail on
  • 1 pound andouille sausages, thickly sliced
  • 2 medium zucchini, halved lengthwise and sliced
  • 2 red peppers, cut into one-inch chunks
  • 2 corn cobs, cut into one-inch rounds
  • 2 large red potatoes, cut into 1 inch cubes
  • 1/4 cup melted butter
  • 2 tablespoons Cajun seasoning
  • fresh chopped parsley

Instructions

  • Preheat the grill to medium-high heat (about 425° F)
  • Bring a large pot of salted water to a boil and add corn and cut potatoes. Cook for 5 minutes and then remove from heat and drain. Set aside.
  • Place 4-6 large pieces of heavy-duty aluminum foil on the counter (about 18” long)
  • In a large bowl, toss together the shrimp, sausage, red peppers, potatoes, corn cobs, olive oil, and cajun seasoning until everything is evenly coated.
  • Divide the mixture between the four pieces of foil, piling it in the center of each piece.
  • Fold the long sides of the foil together over the top of the mixture, turning it over twice to seal the contents. Fold up the ends and seal the packet closed.
  • Repeat for all the packets.
  • Place the foil packets on the grill and cook undisturbed for 10-14 minutes, or until the shrimp are cooked through.
  • Open the foil packets carefully and serve hot with chopped parsley

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Looking for More Summer Recipes?

Cajun Shrimp and Sausage Kebabs

Summer Rainbow Sangria

Roasted Potato Wedges

Hawaiian Chicken Kebabs

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I would love to bake these in the oven, just like Joyce! Do you know what the temperature settings should be and how long they should bake?

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