Cajun Shrimp Boil Foil Packs: A Flavorful Family Favorite
Enjoy a flavorful and easy family favorite with these Cajun Shrimp Boil Foil Packs. This recipe combines shrimp, sausage, corn, and potatoes with a rich Cajun-spiced butter sauce, all cooked conveniently in foil packets on the oven or grill.
Equipment
- large pot
- Large mixing bowl
- aluminum foil
- rimmed baking sheet
- Oven or Grill
Ingredients
- 1.5 lbs baby red potatoes or baby yellow potatoes
- 4 ears corn cut crosswise into 4–5 pieces
- 2 lbs jumbo shrimp peeled & deveined
- 12 ounces andouille sausage cut into rounds or sliced on a bias
- 0.5 small yellow onion sliced into half moons
- 1.5 cups unsalted butter melted
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Creole Cajun Seasoning
- 1 tablespoon Old Bay seasoning
- 1 tablespoon chopped parsley
- 8 cloves garlic minced
- Lemon wedges for serving (optional)
Sauce
- 1.5 cups unsalted butter melted
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Creole Cajun Seasoning
- 1 tablespoon Old Bay seasoning
- 1 tablespoon chopped parsley
- 8 cloves garlic minced
For Serving
- Lemon wedges
- Additional parsley or Old Bay seasoning if desired
Instructions
- Preheat your oven to 425°F or your grill to medium-high heat. Boil the potatoes for 10 minutes until tender, then add the corn and boil for another 3-5 minutes. Drain both and place them in a large mixing bowl.
- Add the peeled and deveined shrimp, sliced andouille sausage, and sliced yellow onion to the bowl with the potatoes and corn. Toss gently to combine.
- In a separate bowl, whisk together the melted butter, lemon juice, Worcestershire sauce, Cajun seasoning, Old Bay seasoning, parsley, and minced garlic to create the sauce. Pour half of this sauce over the ingredients in the large bowl and toss to coat evenly. Reserve the remaining sauce for serving.
- Cut five 13x13-inch sheets of aluminum foil. Divide the mixture evenly among the foil sheets. Fold the edges of the foil up to create sealed packets and place them on a rimmed baking sheet.
- Bake in the preheated oven for 15-17 minutes, or grill for 13-15 minutes, until the shrimp is pink and cooked through. Serve the packets slightly opened, with the reserved sauce, lemon wedges, and extra seasoning if desired.
Notes
- These foil packs can be assembled up to a day in advance and stored in the refrigerator. Browning the andouille sausage beforehand is optional but recommended for enhanced flavor.
- Use high-quality butter for the richest flavor and avoid overcooking the shrimp to maintain a tender texture. Boiling the potatoes and corn first ensures they are perfectly tender when served.
Notes
Ingredients can be prepared and foil packs assembled up to one day in advance; store in the fridge and cook the next day. Garlic butter sauce can be prepped ahead and reheated as needed. Browning the andouille sausage in a skillet with butter or oil before assembly is optional but recommended for enhanced flavor and color. Use high-quality butter rather than vegetable oil spreads to ensure rich flavor. Avoid overcooking shrimp to prevent a tough, rubbery texture; cook until uniformly pink and opaque. Boiling potatoes and corn beforehand ensures they are tender when the foil packs are opened. Customize ingredient ratios to personal preference.