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Shrimp & Sausage Foil Packets with Corn and Potatoes

These easy-to-make foil packets are filled with succulent shrimp smoky sausage and tender vegetables for a complete meal. The ingredients are seasoned with a bold Cajun blend and cooked together to lock in all the savory juices and flavors.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 12 ounces smoked sausage sliced into rounds
  • 2 large ears of corn cut into 1-inch rounds
  • 1 pound baby yellow potatoes halved
  • 3 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 lemon cut into wedges

Equipment

  • Large Mixing Bowl
  • Heavy-duty aluminum foil
  • Baking sheet or outdoor grill
  • Chef Knife
  • Cutting Board
  • Measuring spoons

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit or heat your outdoor grill to medium-high heat.
  2. Place the halved baby potatoes in a large microwave-safe bowl with a splash of water and cook for 5 minutes to soften.
  3. Drain the potatoes and add them to a large mixing bowl along with the shrimp sausage and corn pieces.
  4. Drizzle the olive oil over the ingredients and sprinkle with Cajun seasoning garlic powder oregano salt and pepper.
  5. Toss everything thoroughly with your hands or a large spoon until the seafood and vegetables are evenly coated.
  6. Tear off four large sheets of heavy-duty aluminum foil approximately 12 inches long each.
  7. Divide the shrimp and vegetable mixture evenly among the center of the four foil sheets.
  8. Fold the sides of the foil inward over the food and crimp the edges tightly to create a sealed packet.
  9. Place the foil packets on a large baking sheet and slide them into the preheated oven.
  10. Bake for 15 to 20 minutes until the shrimp are pink and opaque and the potatoes are fork-tender.
  11. Carefully open the packets being mindful of the hot steam escaping from the foil.
  12. Garnish with chopped fresh parsley and serve immediately with fresh lemon wedges for squeezing.

Notes

Pre-cooking the potatoes in the microwave ensures they finish at the same time as the quick-cooking shrimp.
Using heavy-duty foil is important to prevent any punctures or leaking of the flavorful seasoned juices.
You can customize the spice level by adding more or less Cajun seasoning depending on your personal preference.
These packets are perfect for camping trips as they can be prepared ahead of time and cooked over an open fire.
Would you like me to find a recipe for a creamy garlic dipping sauce to serve with these foil packets?