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
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How Do I Prevent Cajun Shrimp & Sausage Foil Packs From Burning?

To prevent foil packets from burning, make sure to use heavy-duty aluminum foil and double-wrap them to create a sturdy seal. (Some folks also like to add parchment between the food and the foil.) Additionally, placing the foil packets on indirect heat or using a lower grill temperature can help avoid excessive charring.

Plated Cajun Shrimp and Sausage Foil Packet

Can I Use Different Ingredients in the Same Foil Packet?

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

But yes, foil packets are versatile and allow you to cook various ingredients together. However, it’s essential to consider the cooking times of each ingredient. Cut denser vegetables and proteins into smaller pieces to ensure even cooking. Alternatively, you can partially pre-cook some ingredients before assembling the foil packets.

What Other Seasonings Can I Use Besides Cajun?

While Cajun seasoning adds a bold and spicy flavor, you can experiment with other seasoning blends to suit your taste preferences. Consider options like Italian seasoning, barbecue rubs, lemon herb, or garlic and herb blends. Feel free to get creative and customize the flavors to your liking

Can I Cook Foil Packets in the Oven Instead of Grill?

Sure! Simply place foil packets on a baking sheet and bake at a similar temperature (around 400°F or 200°C) for approximately the same amount of time. This allows you to enjoy these delicious foil packets year-round, regardless of the weather. (I have more detailed instructions in my Baked Shrimp and Asparagus Foil Packets recipe.)

Cajun Shrimp Foil Packet

Cajun Shrimp and Sausage Foil Packs

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
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!


  • 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 bell peppers, cut into one-inch chunks
  • 2 corn cobs, cut into one-inch rounds
  • 2 large red potatoes, cut into 1 inch cubes
  • ¼ cup melted butter
  • 2 tablespoons Cajun seasoning
  • fresh chopped parsley


  • 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 inches long. (You can also line the foil with parchment paper.)
  • 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.

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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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