This foil ack recipe is a celebration of smoky, savory, and sweet flavors. Juicy shrimp, spicy smoked sausage, tender potatoes, and crisp corn are tossed in a buttery Cajun seasoning blend and sealed in foil to steam to perfection. It’s a complete meal in one pouch—ideal for cookouts, camping trips, or cozy weeknight dinners. The foil locks in moisture and flavor, creating a juicy, aromatic dish with minimal cleanup and maximum satisfaction.
Ingredients (Serves 4):
Protein & Veggies:
- 1 lb large shrimp, peeled and deveined
- 1 lb smoked sausage (andouille or kielbasa), sliced into rounds
- 1 lb baby potatoes, halved or quartered
- 2 ears of corn, cut into thirds or quarters
- 1 red bell pepper, sliced (optional for color and sweetness)
Seasoning & Sauce:
- ¼ cup olive oil or melted butter
- 1 tbsp Cajun seasoning (or Old Bay for a milder version)
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Equipment:
- Heavy-duty aluminum foil
- Grill or oven
- Large mixing bowl
Instructions:
🔪 Step 1: Prep the Ingredients
- Potatoes: Wash and cut baby potatoes into halves or quarters for faster cooking.
- Corn: Shuck and cut ears into manageable chunks.
- Sausage: Slice into ½-inch rounds.
- Shrimp: Pat dry and keep chilled until ready to assemble.
🧂 Step 2: Season Everything
- In a large bowl, combine shrimp, sausage, potatoes, corn, and bell pepper.
- Drizzle with olive oil or melted butter.
- Sprinkle Cajun seasoning, garlic powder, paprika, salt, and pepper.
- Toss until everything is evenly coated.
🧻 Step 3: Assemble the Foil Packs
- Tear four large sheets of heavy-duty foil (about 12×18 inches).
- Divide the mixture evenly among the foil sheets, placing it in the center.
- Fold the long sides over the mixture, then fold the ends to seal tightly.
- Leave a little room inside for steam to circulate.
🔥 Step 4: Cook the Foil Packs
Grill Method:
- Preheat grill to medium-high heat.
- Place foil packs directly on the grates.
- Cook for 20–25 minutes, flipping once halfway through.
Oven Method:
- Preheat oven to 400°F (200°C).
- Place foil packs on a baking sheet.
- Bake for 25–30 minutes until potatoes are fork-tender and shrimp are opaque.
🍽️ Step 5: Serve and Garnish
- Carefully open foil packs—watch out for steam!
- Sprinkle with chopped parsley.
- Serve with lemon wedges for a bright finish.
- Enjoy straight from the foil or transfer to plates for a more formal presentation.
Tips for Success:
- Cut potatoes small to ensure they cook evenly with shrimp.
- Use raw shrimp—pre-cooked shrimp may overcook and turn rubbery.
- Customize the seasoning: Add cayenne for heat or swap Cajun for Italian herbs.
- Add veggies like zucchini, onions, or mushrooms for extra flavor and nutrition.
- Make ahead: Assemble packs and refrigerate for up to 24 hours before cooking.
Serving Ideas:
- Pair with garlic bread or cornbread for a Southern-style feast.
- Add a crisp green salad with vinaigrette for balance.
- Serve with iced tea, lemonade, or a cold beer for the ultimate backyard vibe.
This foil pack is more than a meal—it’s a flavor explosion wrapped in convenience. Want to try a tropical twist next time with pineapple chunks and jerk seasoning? I’ve got ideas that’ll keep your grill sizzling and your taste buds dancing! 😄