Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you’re ready to cook them, just pop them in the oven – perfect for busy weeknights!
Packed with shrimp, andouille sausage, corn on the cob, and baby red potatoes, you have a full meal right in these packets, packed with so much flavor and just the right amount of heat. You also have a grill option or oven option. You can’t go wrong either way.
Foil packets are such a great meal in one with easy clean up. They are great gilled, baked, or cooked over a campfire. The great thing about the shrimp and sausage combo is that they cook quickly and are ready to devour in no time at all.
I kept the same outdoor component, but eliminated the stockpot in favor of easy foil packets. You can cook these on your grill with the same outdoor effect, or in the event of a) rain or b) you don’t feel like grilling/don’t own a grill, you can make this same Cajun shrimp boil in the oven, too.
Surprisingly, many people I have talked to don’t know how to make grill foil packets. There really isn’t much to them. They are so easy to do! You just throw all the food in, fold it up (see how to fold up grill foil packets below) and put it over a grill, a campfire, or even in the oven.
Around here the weather is known for being totally bi-polar, changing all day long making it near impossible to be able to plan ahead and dress for a day out without having to pack extra options. A sweater for layering, flip flops in case it warms up. Drives me bonkers.
Follow these directions to a tee and there will be significantly fewer dirty dishes in your sink tonight: In a large bowl, toss together deveined shrimp, sliced sausage, zucchini, yellow squash, asparagus, red bell pepper chunks, olive oil, salt, pepper, and Cajun seasoning. Feel free to swap in whatever summer veggies you have in your fridge.
To assemble the packets, you’ll need four 18×12-inch pieces of heavy duty aluminum foil. Spoon the mixture onto each rectangle and seal the packets up by double-folding the top and ends. Be sure to leave space for steam to collect (this is what will help the veggies get super-tender).
Foil packets are a genius way to get dinner on the table, all folded up into individual servings. Since food of varying cooking times come together, it’s important to use extra-large shrimp (smaller ones will overcook) and to chop the potatoes into a ½-inch dice so it is tender in time.
This Shrimp Boil is a mouthwatering cajun meal that’s grilled or baked in foil packets. It features juicy jumbo shrimp, andouille sausage, corn and potatoes with a delicious blend of cajun spices. Perfect for a party and ready in just 20 minutes. Plus video tutorial!
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