Cajun Shrimp and Sausage Foil Packets

Cajun Shrimp and Sausage Foil Packets are the ultimate weeknight dinner: juicy shrimp, smoky sausage, tender baby potatoes, and crisp-tender vegetables tossed

Equipment

• Large mixing bowl
• Small bowl (for the sauce)
• Sheet pan (optional, for oven method)
• Grill, oven, or campfire coals
• Instant-read thermometer (recommended)

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined (tail-on or off, your choice)
• 12 oz (340 g) smoked andouille sausage, sliced into ¼-inch rounds
• 1 lb (450 g) baby potatoes, halved (or quartered if large)
• 2 cups corn kernels (fresh from 2 cobs, or frozen and thawed)
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, cut into 1-inch pieces
• ½ medium red onion, sliced into wedges
• 4 sheets heavy-duty aluminum foil, about 12 × 18 inches each
• 2 tbsp olive oil (for par-cooking potatoes)
• Fresh parsley or sliced green onions, for garnish
• Lemon wedges, for serving

• 6 tbsp (85 g) unsalted butter, melted
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning (adjust to taste; see note)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne pepper (optional, for extra heat)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce (optional, for depth)

Instructions

Step 1: Prep the potatoes (10 minutes | Intensity: Light)

1. Baby potatoes take far longer to cook than shrimp, so they need a head start. Bring a medium pot of salted water to a boil and par-boil the halved potatoes for 8–10 minutes, until just fork-tender but not falling apart. Drain well and let steam-dry for a minute. Shortcut: Microwave the potatoes in a covered bowl with 2 tbsp water for 5–6 minutes, then drain. This step is the difference between crunchy potatoes and perfect packets—don’t skip it.

Step 2: Make the Cajun butter sauce (3 minutes | Intensity: Light)

1. In a small bowl, whisk together the melted butter, olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, pepper, lemon juice, and Worcestershire. Whisk until emulsified and fragrant. Taste and adjust: it should be bold, slightly salty, and warmly spicy.

Step 3: Toss the fillings (5 minutes | Intensity: Light)

1. In the large bowl, combine the par-boiled potatoes, sausage, corn, zucchini, bell pepper, and onion. Pour about two-thirds of the Cajun butter sauce over the vegetables and sausage and toss well to coat. Reserve the remaining sauce for the shrimp.

Step 4: Build the foil packets (5 minutes | Intensity: Light)

1. Lay the four foil sheets flat. Divide the vegetable-sausage mixture evenly among them, mounding it in the center. Add the raw shrimp to the bowl with the reserved sauce, toss to coat, and divide evenly among the packets, nestling the shrimp on top of the vegetables. Bring the long edges of the foil together and fold over tightly in ½-inch folds, then fold in the short ends to seal, leaving a little headspace inside for steam. Tip: Double-wrap if cooking over a hot grill or campfire to prevent tearing.

Step 5: Cook (20–25 minutes | Intensity: Moderate—check at the 18-minute mark)

1. Choose one method:
2. Grill (medium-high heat, 400–425°F / 205–220°C): Place packets directly on grates, cover, and cook 18–22 minutes, turning once halfway, until potatoes are fully tender and shrimp are opaque and pink.
3. Oven (425°F / 220°C): Arrange packets on a sheet pan and bake 20–25 minutes, until shrimp are cooked through and vegetables are tender.
4. Campfire: Set packets over medium coals (not roaring flames) for 15–20 minutes, turning every 5 minutes with tongs.
5. Doneness cue: Shrimp are done when opaque, pink, and curled into a loose “C” (a tight “O” means overcooked). An instant-read thermometer should read 145°F (63°C) in the thickest shrimp.

Step 6: Rest and serve (3 minutes | Intensity: Light)

1. Carefully open one packet away from your face—steam is intense. Let packets rest 2–3 minutes, then garnish with parsley or green onions and serve with lemon wedges. Eat straight from the foil or slide onto plates with rice or crusty bread to soak up the Cajun butter.

Nutrition

Calories: ~520 kcal · Protein: ~26 g · Fat: ~34 g · Carbohydrates: ~28 g · Saturated Fat: ~13 g · Fiber: ~4 g · Sugar: ~4 g · Sodium: ~980 mg