Go Back
- 1 pound large shrimp, peeled and deveined - 12 ounces smoked sausage, sliced into coins - 1 bell pepper (any color), diced - 1 medium red onion, finely diced - 2 cups baby potatoes, halved - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 tablespoons Cajun seasoning - 1 teaspoon smoked paprika - Salt and black pepper, to taste - Fresh parsley, chopped (for garnish) - Lemon wedges, for serving The beauty of Cajun shrimp and sausage foil packs lies in their simplicity and flavor. You can find everything you need at your local grocery store. Start with a pound of large shrimp. It’s best to use shrimp that is peeled and deveined for ease. Next, grab some smoked sausage. The sausage adds a delicious, smoky flavor. Slice it into coins for even cooking. You’ll also need a bell pepper. Any color works, so pick your favorite! A medium red onion adds sweetness and depth. Don’t forget about the baby potatoes; they make this meal hearty. Halve them to ensure they cook well. Now, let’s talk seasoning. Garlic is a must for that aromatic kick. You’ll need minced garlic for this dish. Olive oil helps to bind the flavors together. For a kick, use Cajun seasoning and smoked paprika. These spices will bring that signature Cajun flavor to life. Add salt and black pepper to taste. Finally, fresh parsley will brighten the dish. Serve with lemon wedges for a zesty finish. These ingredients come together to create a meal that is both easy to make and packed with flavor. First, you need to preheat your grill to medium-high heat. If you prefer to bake, set your oven to 400°F (200°C). Next, prepare four pieces of heavy-duty aluminum foil, each about 12x12 inches. Lay them flat on a clean surface. This will help you easily handle the ingredients later. In a large mixing bowl, combine the following ingredients: - 1 pound large shrimp, peeled and deveined - 12 ounces smoked sausage, sliced into coins - 1 bell pepper (any color), diced - 1 medium red onion, finely diced - 2 cups baby potatoes, halved Gently toss the mixture until everything is well combined. This helps the flavors mix before cooking. In another small bowl, whisk together: - 3 tablespoons olive oil - 2 tablespoons Cajun seasoning - 1 teaspoon smoked paprika - Salt and black pepper, to taste Pour this tasty mixture over your shrimp and sausage blend. Make sure every piece is coated well. This step adds a lot of flavor to your dish. Now, take the shrimp and sausage mixture and evenly distribute it onto the center of each foil piece. This creates a mound, which makes folding easier. Carefully fold up the sides of the foil to seal your packs tightly. Ensure there are no holes so that the juices stay inside while cooking. Place your prepared foil packs on the grill or in the oven. Cook for about 15-20 minutes. It's important to check for doneness. The shrimp should be opaque, the sausage hot, and the potatoes soft when pierced with a fork. After cooking, remove the foil packs from the heat. Let them rest for a couple of minutes. Be careful when opening, as steam will escape. Serve the foil packs directly on plates or in bowls. Top with freshly chopped parsley and add lemon wedges for a zesty garnish. Enjoy your flavorful meal! To ensure your shrimp cook perfectly, look for them to turn pink and opaque. This change shows they are done. Avoid overcooking. Overcooked shrimp can become rubbery. For sealing foil packs, fold the edges tightly. This keeps flavors and juices inside. Make sure there are no holes in the foil. A good seal ensures a flavorful meal. To amp up the flavor, consider adding more spices. A pinch of cayenne pepper gives heat. You can also add dried thyme or oregano for an earthy touch. Fresh herbs like basil or cilantro also pair well. These enhancements bring out the Cajun spirit in your dish. Serve your Cajun shrimp and sausage foil packs with sides like rice or crusty bread. These sides soak up the tasty juices. A fresh green salad adds a nice crunch. You can also include corn on the cob for a classic touch. Lemon wedges add brightness to each bite, enhancing the flavors perfectly. {{image_4}} You can easily swap shrimp for chicken or another seafood. Chicken thighs work well here. Cut them into bite-sized pieces for even cooking. If you prefer fish, salmon or cod is a tasty choice. Just adjust the cooking time, as fish cooks faster than shrimp or sausage. Feel free to mix in different veggies. Zucchini, corn, and asparagus add great texture. You can also try cherry tomatoes or green beans for color. Just remember to cut all veggies to a similar size. This helps them cook evenly with the shrimp and sausage. You can cook these foil packs in the oven or on the grill. For the oven, set it to 400°F (200°C). Bake for 15-20 minutes. If you use the grill, preheat to medium-high heat. Grill for the same time. Both methods create a smoky flavor and keep the meal juicy and tender. Store any leftover Cajun shrimp and sausage foil packs in the fridge. Use an airtight container to keep them fresh. Make sure they cool down first. They will stay tasty for about three days. Reheating them later is easy and quick. To freeze, let the foil packs cool completely. Wrap each pack tightly in plastic wrap, then place them in a freezer bag. Make sure to label the bags with the date. They can stay in the freezer for up to three months. When you want to eat them, thaw them overnight in the fridge. To reheat, you have a few options. You can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the foil packs on a baking sheet and warm for about 15 minutes. If you use a microwave, remove the foil first and place the mix in a microwave-safe dish. Heat for 2-3 minutes, stirring halfway through. Check that the shrimp is hot all the way through before serving. Cook Cajun Shrimp & Sausage Foil Packs for 15 to 20 minutes. You can use a grill or an oven preheated to 400°F (200°C). Check the shrimp; they should turn opaque. The sausage needs to be hot, and the potatoes must be soft when poked with a fork. Yes, you can prepare the foil packs ahead of time. Assemble your packs and store them in the fridge. Just cook them when you are ready. This makes meal prep easy for busy days or gatherings. Use a good quality Cajun seasoning blend. You can find many options in stores. Look for blends with spices like paprika, garlic, and cayenne pepper. You could also make your own by mixing these spices together. Yes, these foil packs are gluten-free. The main ingredients, shrimp, sausage, and vegetables, do not contain gluten. Always check the sausage package to be sure it does not have gluten in the ingredients. Serve the foil packs directly on plates or a wooden board. This makes it fun for everyone to dig in. Add fresh parsley on top and lemon wedges for a zesty touch. Enjoying them straight from the pack adds to the experience! Cajun Shrimp and Sausage Foil Packs are a simple yet tasty meal choice. We discussed the main ingredients, easy prep steps, and cooking tips to enhance flavor. With various protein and vegetable options, these packs fit any taste. Store leftovers safely, and they can be reheated without losing flavor. Experiment with seasoning and enjoy a fun cooking experience. You can make a delicious meal in no time!

Cajun Shrimp & Sausage Foil Packs

Get ready to savor the flavors of Cajun Delight with these delicious Shrimp & Sausage Foil Packs! Perfectly seasoned and packed with shrimp, sausage, bell peppers, and baby potatoes, they are easy to make and ideal for grilling or baking. Prep in just 10 minutes and enjoy a flavorful meal in no time. Dive into this recipe and elevate your next cookout or family dinner. Click through to discover the full recipe and impress your taste buds!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

12 ounces smoked sausage, sliced into coins

1 bell pepper (any color), diced

1 medium red onion, finely diced

2 cups baby potatoes, halved

4 cloves garlic, minced

3 tablespoons olive oil

2 tablespoons Cajun seasoning

1 teaspoon smoked paprika

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges, for serving

Instructions
 

Begin by preheating your grill to medium-high heat or adjust your oven to 400°F (200°C) for baking.

    Prepare 4 pieces of heavy-duty aluminum foil, measuring approximately 12x12 inches each, and lay them flat on a clean surface.

      In a large mixing bowl, combine the peeled shrimp, sliced smoked sausage, diced bell pepper, diced red onion, and halved baby potatoes. Toss to mix.

        In a separate small bowl, whisk together olive oil, Cajun seasoning, smoked paprika, a pinch of salt, and black pepper until well combined. Pour this flavorful mixture over the shrimp and sausage blend, ensuring every ingredient is evenly coated.

          Evenly distribute the shrimp and sausage mixture onto the center of each piece of foil, creating a mound for easy folding later.

            Carefully fold up the sides of the foil to create a tightly sealed packet, making sure there are no holes to prevent the delicious juices from leaking during cooking.

              Place the prepared foil packs on your preheated grill or in the oven and cook for 15-20 minutes. Check for doneness: the shrimp should be opaque, the sausage thoroughly heated, and the potatoes soft when pierced with a fork.

                Once cooked, carefully remove the foil packs from the heat source and let them rest for a couple of minutes before opening, taking care with any escaping steam.

                  Serve the foil packs either directly on plates for each guest or transfer them to individual serving bowls. Top with freshly chopped parsley and place lemon wedges alongside for a zesty garnish.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: For an appealing rustic presentation, serve the foil packs on a wooden serving board. Encourage your guests to share the meal by digging in directly from the packets, creating a fun and engaging dining experience!