This all-in-one foil pack recipe is a flavor-packed, no-fuss meal that brings the spirit of a Southern seafood boil right to your grill or oven. Juicy shrimp, smoky sausage, tender baby potatoes, and sweet corn are tossed in a zesty Cajun seasoning blend and sealed in foil to steam in their own savory juices. Whether you’re planning a backyard barbecue, a cozy indoor dinner, or a campfire cookout, these foil packets are a guaranteed hit. Best of all, cleanup is a breeze—just toss the foil when you’re done!
Ingredients (Serves 4):
- 1 lb (450g) large shrimp, peeled and deveined
- 1 lb (450g) baby potatoes, halved
- 2 ears of corn, each cut into thirds
- 12 oz (340g) smoked sausage, sliced into rounds (Andouille or Kielbasa work great)
- 3 tablespoons olive oil
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
- 4 sheets of heavy-duty aluminum foil, about 12×18 inches each
Instructions:
- Preheat Your Cooking Surface:
If you’re using a grill, preheat it to medium-high heat. For oven cooking, preheat to 400°F (200°C). This ensures even cooking and helps the potatoes become tender. - Parboil the Potatoes (Optional but Recommended):
To ensure the potatoes cook through, boil them in salted water for 5–7 minutes until just fork-tender. Drain and let cool slightly. This step is especially helpful if you’re short on time or using larger potato chunks. - Mix the Ingredients:
In a large mixing bowl, combine the shrimp, parboiled potatoes, corn pieces, and sliced sausage. Drizzle with olive oil and sprinkle in the Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss everything together until evenly coated. The oil and spices will help create a flavorful steam inside the foil. - Assemble the Foil Packs:
Lay out the foil sheets on a flat surface. Divide the mixture evenly among the four sheets, placing it in the center of each. Top each portion with a lemon slice or two for a bright, citrusy finish. - Seal the Packets:
Fold the long sides of the foil over the mixture, then fold the ends inward to create a sealed packet. Make sure the packets are tightly closed to trap steam and flavor during cooking. - Cook the Foil Packs:
- Grill Method: Place the foil packs directly on the grill grates. Cook for 15–20 minutes, flipping once halfway through.
- Oven Method: Place the foil packs on a baking sheet and bake for 20–25 minutes.
The shrimp should be pink and opaque, and the potatoes fork-tender.
- Serve and Garnish:
Carefully open the foil packs (watch out for hot steam!). Sprinkle with chopped parsley and serve with extra lemon wedges on the side. You can enjoy them straight from the foil or plate them up for a more elegant presentation.
Serving Tips:
These foil packs are hearty enough to stand alone, but they also pair beautifully with crusty garlic bread, a crisp green salad, or a chilled glass of lemonade. For a tropical twist, try serving them with a mango-avocado salsa or a pineapple slaw.
Would you like a homemade Cajun seasoning blend to go with this? Or maybe a foil-pack dessert idea to round out the meal?