Discover the ultimate easy dinner with these Cajun Seafood Boil Foil Packs. Packed with shrimp, sausage, corn, and potatoes, all tossed in a rich, spicy Cajun sauce, these individual meals cook perfectly in the oven or on the grill, making cleanup a breeze.
Easy Cajun Seafood Boil Foil Packs
Discover the ultimate easy dinner with these Cajun Seafood Boil Foil Packs. Packed with shrimp, sausage, corn, and potatoes, all tossed in a rich, spicy Cajun sauce, these individual meals cook perfectly in the oven or on the grill, making cleanup a breeze.
Ingredients
- 1.5 lb raw shrimp peeled and deveined
- 1 lb smoked sausage sliced into 1/2-inch rounds (like Andouille)
- 2 ears fresh corn each cut into 3-4 pieces
- 1.5 lb baby potatoes halved
- 4 cloves garlic minced
- 1/2 cup butter melted
- 2 tbsp Old Bay seasoning
- 1 tbsp Cajun seasoning or more to taste
- 1 tsp paprika
- 1/2 tsp cayenne pepper optional
- 1/4 cup chicken broth
- 2 tbsp fresh parsley chopped
- 1 lemon cut into wedges for serving
Instructions
- Preheat oven to 400°F (200°C) or prepare your grill for medium-high heat. Cut four large pieces of heavy-duty aluminum foil (about 18x12 inches each).
- In a large bowl, combine the baby potatoes and 1 tablespoon of olive oil. Microwave for 3-5 minutes until slightly tender but still firm. This helps them cook evenly with the other ingredients.
- In a separate small bowl, whisk together the melted butter, minced garlic, Old Bay seasoning, Cajun seasoning, paprika, cayenne pepper (if using), and chicken broth to create the sauce.
- Divide the shrimp, smoked sausage, pre-cooked potatoes, and corn evenly among the four foil sheets.
- Pour the Cajun butter sauce over the ingredients in each foil pack.
- Bring the opposite sides of the foil together over the ingredients and fold them tightly, then fold in the ends to create a sealed packet. Ensure there are no leaks.
- Place the foil packs on a baking sheet (if using the oven) or directly on the grill grates.
- Bake for 15-20 minutes in the preheated oven, or grill for 10-15 minutes, flipping once halfway, until shrimp are pink and cooked through, and vegetables are tender.
- Carefully open the foil packs (watch out for steam!) and garnish with fresh chopped parsley and a lemon wedge. Serve immediately.
Notes
For extra heat, add a pinch more cayenne pepper. You can also experiment with other seafood like mussels or clams. Serve directly from the foil packs for minimal cleanup, perhaps with a side of crusty bread to soak up the delicious sauce.
