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Flavorful Cajun Sausage and Shrimp Boil Foil Packets Easy Homemade Recipe

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A quick and easy Cajun-inspired shrimp and sausage boil cooked in foil packets, delivering smoky, spicy, and tender flavors with minimal cleanup.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined (medium or large size)
  • 1 pound Andouille sausage, sliced (or any smoked sausage)
  • 1 pound baby red potatoes, halved (can substitute fingerlings or Yukon gold)
  • 2 ears fresh corn on the cob, cut into thirds
  • 2 tablespoons Cajun seasoning blend (store-bought or homemade)
  • 3 garlic cloves, minced
  • 1/4 cup unsalted butter, melted (or olive oil for dairy-free)
  • Juice of half a lemon
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your grill to medium-high heat or oven to 400°F (200°C).
  2. Halve the baby potatoes, slice the sausage into 1/2-inch pieces, cut corn into thirds, and peel and devein the shrimp.
  3. In a large mixing bowl, combine melted butter, Cajun seasoning, minced garlic, lemon juice, salt, and pepper. Stir well.
  4. Add potatoes, sausage, corn, and shrimp to the bowl and toss gently until evenly coated with the seasoning mixture.
  5. Tear off 4 large sheets of heavy-duty aluminum foil (about 12×12 inches). Divide the mixture evenly among the sheets, spreading into rough rectangles.
  6. Fold the foil over and seal the edges tightly to trap steam but allow some room inside for circulation.
  7. Place the foil packets on the grill or baking sheet. Cook for 20-25 minutes, turning once halfway if using a grill, until shrimp are pink and opaque and potatoes are tender.
  8. Carefully open the packets to avoid hot steam. Sprinkle with chopped parsley if desired and serve immediately with lemon wedges.

Notes

Use heavy-duty foil or double-wrap to prevent leaks. Dry shrimp thoroughly before seasoning to ensure proper texture. Adjust Cajun seasoning to taste; add smoked paprika for milder flavor or cayenne for more heat. If potatoes are not tender after cooking, return packets to heat for an additional 5-7 minutes. Leftovers can be refrigerated up to 2 days and reheated gently in foil at 325°F or in the microwave on medium power.

Nutrition

Keywords: Cajun, shrimp boil, sausage, foil packets, easy dinner, spicy, seafood, one dish meal

Find it online: https://leilameals.com/flavorful-cajun-sausage-and-shrimp-boil-foil-packets-easy-homemade-recipe/