Cajun Grilled Shrimp And Sausage Foil Packets
Bold Cajun shrimp and sausage foil packets with corn, potatoes, and vegetables — a complete, flavor-packed grilling dinner ready in under 30 minutes with zero cleanup.
Equipment
- grill
- heavy-duty aluminum foil
- Large Mixing Bowl
- knife and cutting board
- microwave or pot (for potatoes)
Ingredients
- 1.5 lb large shrimp (21–25 count), peeled and deveined
- 12 oz andouille sausage, sliced into 1/2-inch rounds
- 2 ears corn, cut into rounds
- 1 lb baby Yukon Gold potatoes, halved and par-cooked
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 zucchini, sliced into half-moons
- 1 yellow onion, cut into wedges
- 6 cloves garlic, thinly sliced
- 4 tbsp unsalted butter, cubed
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp cayenne pepper
- 0.5 tsp black pepper
- 0.25 tsp white pepper
- 1 tsp kosher salt
- 2 lemons, halved
- fresh parsley, chopped (for garnish)
- green onions, sliced (for garnish)
Instructions
- Par-cook the halved baby potatoes in the microwave for 3–4 minutes or boil for 5 minutes until just fork-tender. Set aside.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, white pepper, and salt to create the Cajun seasoning.
- In a large bowl, combine shrimp, sausage, potatoes, corn, peppers, zucchini, onion, and garlic. Drizzle with olive oil and toss. Add seasoning and mix thoroughly.
- Divide the mixture evenly onto large sheets of heavy-duty foil. Top each portion with butter cubes.
- Fold and seal each packet tightly, leaving space inside for air circulation to allow steaming.
- Preheat grill to 400–425°F. Place packets on grill, close lid, and cook undisturbed for 20–22 minutes.
- Carefully open one packet to check doneness. Shrimp should be pink and opaque and vegetables tender.
- Open packets carefully, squeeze fresh lemon juice over contents, and garnish with parsley and green onions.
- Serve immediately directly from the foil packets with bread for soaking up the sauce.
Notes
Always use heavy-duty foil and leave space inside the packet for steam circulation. Par-cook potatoes before assembling to ensure even cooking. Finish with fresh lemon juice for brightness. You can add a splash of white wine or broth to enhance the sauce.