Shrimp, Corn, Potatoes, and Andouille Sausage Foil Pack

Shrimp, Corn, Potatoes, and Andouille Sausage Foil Pack is an easy, flavorful dish that combines the sweetness of corn and shrimp with the smoky heat of Andouille sausage and Cajun seasoning. This recipe is perfect for grilling or baking, making it a versatile choice for summer barbecues, camping trips, or a simple family dinner. The best part? The foil pack method locks in all the juices and flavors while keeping clean-up to a minimum.

Ingredients

Protein and Vegetables

  • 1 lb large shrimp, peeled and deveined – Shrimp are quick-cooking and absorb the flavors of the Cajun butter, providing a juicy, tender bite.
  • 2 cups corn kernels – Fresh or frozen, the corn adds a touch of sweetness and a bit of crunch.
  • 1 lb baby potatoes, halved – Baby potatoes cook quickly and evenly in the foil, offering a creamy texture that pairs perfectly with the other ingredients.
  • 1 lb Andouille sausage, sliced – Andouille sausage is smoky and spicy, adding richness and heat to the dish.

Seasoning and Garnishes

  • 1/2 cup butter, melted – Butter is the base of the Cajun seasoning mix, adding richness and helping to distribute the flavors evenly.
  • 4 cloves garlic, minced – Garlic enhances the depth of the Cajun seasoning, adding a robust, aromatic flavor.
  • 1 tablespoon Cajun seasoning – This is the heart of the recipe, providing a kick of heat and Southern flavor. You can adjust the amount depending on your heat tolerance.
  • Salt and pepper, to taste – Essential for balancing the flavors.
  • Fresh parsley, chopped – Adds a pop of color and freshness to the finished dish.
  • Lemon wedges – The acidity of the lemon brightens the flavors and complements the richness of the butter and sausage.

Preparing the Ingredients

Preparing the Shrimp and Vegetables

Start by prepping the shrimp. Make sure they are peeled and deveined, which helps them cook evenly and absorb the Cajun seasoning. For the corn, fresh corn is best, but frozen works in a pinch. If using fresh, simply slice the kernels off the cob. Baby potatoes are perfect for this recipe as they require minimal prep—just halve them to ensure they cook through in the same time as the other ingredients.

Andouille Sausage

Andouille sausage is key to adding a smoky, spicy flavor to the dish. Slice the sausage into rounds so that it cooks evenly and infuses the other ingredients with its rich flavor. If Andouille isn’t available, you can substitute it with a smoked sausage of your choice, though the flavor profile may change slightly.

Mixing and Seasoning

Making the Cajun Butter

In a small bowl, melt the butter and stir in the minced garlic, Cajun seasoning, salt, and pepper. This butter mixture is the flavor base for the entire dish. The butter helps the seasoning coat the shrimp, sausage, corn, and potatoes evenly, while also keeping everything moist and flavorful during cooking.

Coating the Ingredients

In a large mixing bowl, combine the shrimp, corn, potatoes, and Andouille sausage. Drizzle the Cajun butter over the top, tossing the mixture to ensure everything is coated. This step ensures that all the flavors meld together during cooking, with each bite bursting with the rich, buttery, and slightly spicy Cajun seasoning.

Assembling the Foil Packs

Preparing the Foil

Cut four large pieces of heavy-duty aluminum foil, each about 12×12 inches. Heavy-duty foil is essential to prevent tearing and to ensure that the foil packs hold up on the grill or in the oven. If you don’t have heavy-duty foil, you can double up regular foil for extra strength.

Filling the Foil Packs

Divide the shrimp, corn, potatoes, and sausage mixture evenly among the four foil sheets. Place the ingredients in the center of each foil piece. Make sure the potatoes and sausage are spread out, as this will allow for even cooking. The shrimp should be nestled in the mixture so they don’t overcook too quickly.

Cooking the Foil Packs

Grilling Method

Preheat your grill to medium-high heat. Place the foil packs directly on the grill grates. Cook for about 20-25 minutes, turning the packs halfway through. The key is to ensure the shrimp turns pink and the potatoes are fork-tender. Grilling imparts a slight smokiness to the dish, enhancing the flavor of the Andouille sausage and Cajun seasoning.

Oven Method

If you prefer to use the oven, preheat it to 400°F (200°C). Place the foil packs on a baking sheet and cook for 20-25 minutes, checking to ensure that the shrimp are cooked through and the potatoes are tender. The oven method yields a more consistent heat, making it perfect for indoor cooking when grilling isn’t an option.

Serving the Dish

Finishing Touches

Once the foil packs are done, carefully open them to release the steam—be cautious, as the steam will be very hot. Sprinkle the chopped fresh parsley over each foil pack to add a burst of freshness and color to the dish. The parsley brightens up the rich, spicy flavors and gives the meal a beautiful presentation.

Serving Suggestions

Serve the foil packs directly on the table for a casual, family-style meal. Each person can open their own foil pack, making this a fun and interactive way to enjoy dinner. Don’t forget the lemon wedges—squeezing fresh lemon juice over the shrimp and sausage adds a zesty contrast to the rich butter and Cajun seasoning.

For a more substantial meal, pair this dish with a simple side salad or garlic bread to mop up the delicious juices.

Conservation and Storage

Leftovers

If you have leftovers, allow them to cool before storing them in an airtight container in the refrigerator. The shrimp, sausage, and vegetables can be reheated in the microwave or in a skillet over medium heat. The flavors will have developed even more overnight, making for a tasty lunch or dinner the next day.

Meal Prep Tips

The foil packs can be assembled ahead of time and stored in the refrigerator for up to 24 hours before cooking. This is an excellent option for meal prep, as you can simply pop them on the grill or in the oven when you’re ready to cook. Be sure to cook them within a day to ensure the shrimp remain fresh.

Conclusion

Shrimp, Corn, Potatoes, and Andouille Sausage Foil Pack is a delightful blend of seafood, sausage, and vegetables, all brought together by a rich and flavorful Cajun butter. Whether you’re grilling outdoors or baking in the oven, this recipe is sure to impress with its bold, smoky, and spicy flavors. The foil pack method not only makes for easy cooking and clean-up but also ensures that all the ingredients meld together perfectly. This dish is perfect for summer barbecues, camping trips, or a quick weeknight dinner that feels like a special treat. Enjoy the burst of flavors in every bite, and don’t forget to share with family and friends!

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