Shrimp Corn Potatoes Sausage Foil

This shrimp, corn, potatoes, and smoked sausage foil pack is my go-to recipe for quick yet festive family meals. Whether we are grilling in the backyard or need a one-pan dinner that makes cleanup easy, these foil packs deliver juicy shrimp, smoky sausage, and perfectly seasoned vegetables in every bite.

My family first tried this on summer vacation when we needed a no-fuss meal for a crowd. Now it shows up every time we barbecue because it guarantees happy faces and empty plates.

Ingredients

• Shrimp: peeled and deveined Look for shrimp that smell fresh and are firm to the touch Wild-caught tends to have the best flavor
• Andouille sausage: sliced This spicy smoked sausage really powers the flavor Choose a high-quality brand with a nice snap
• Corn kernels: Fresh sweet corn gives the best pop of color and crunch in every bite In peak season use ears and slice off the kernels
• Potatoes: peeled and cubed Waxy potatoes like Yukon Gold hold up best and get wonderfully tender
• Red bell pepper: sliced Adds sweetness and bright color For the best flavor pick ones that feel heavy for their size
• Olive oil: A generous drizzle pulls everything together and prevents sticking Use extra virgin for richer flavor
• Cajun seasoning: Gives the whole pack that signature Louisiana kick Taste your blend first some can be spicy or salty
• Black pepper: Adds subtle heat and complements the Cajun spices Use freshly ground for the brightest flavor

Step-by-Step Instructions

Prepare the Vegetables:

In a large mixing bowl add corn kernels cubed potatoes sliced red bell pepper olive oil Cajun seasoning and black pepper Toss thoroughly so each piece is coated and glistening This gets flavor into every bite and helps the vegetables cook evenly

Combine Shrimp and Sausage:

In a separate bowl place the shrimp and sliced sausage Give it a light toss just to mix them together The sausage’s smoky oils will begin to season the shrimp right from the start

Assemble the Foil Packs:

Lay out two large sheets of heavy-duty foil Divide the vegetable mixture evenly between them Arrange the shrimp and sausage on top Fold the foil over each pile and crimp the edges tightly to seal These sturdy little packets trap steam so nothing dries out

Grill or Bake the Foil Packs:

Place the packs on a hot grill or in a preheated oven around 425 degrees Cook for 15 to 20 minutes Rotate or shake gently halfway through for even cooking You are looking for pink opaque shrimp sausage that is hot through and potatoes that pierce easily with a fork

Serve:

Carefully open each foil pack watch out for hot steam and transfer everything to plates Serve immediately so the flavors are at their freshest and brightest

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Corn is always my favorite part in this meal no matter how often we make it Its sweetness absorbs the Cajun spices perfectly and my kids love hunting for the biggest kernels There is a special memory of my son sneaking extra pieces of sausage while we built these at the campsite one summer

Storage Tips

Store leftovers tightly wrapped in foil in the refrigerator for up to two days Reheat gently in the oven to avoid drying out shrimp Always check the potatoes are heated through

Ingredient Substitutions

Swap the smoked sausage for turkey kielbasa if you prefer a lighter option Small diced zucchini or green beans can be used in place of red pepper If Cajun seasoning is too spicy try a mild all-purpose seasoning blend for a kid-friendly version

Serving Suggestions

These foil packs pair beautifully with crusty bread and a simple green salad For extra zest squeeze fresh lemon over the finished dish Family style serving is always fun just open up the packs in the middle of the table

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Cultural and Historical Context

This recipe draws inspiration from classic southern shrimp boils where friends gather around a table covered with seafood corn potatoes and spicy sausage cooked in one bubbling pot Wrapping it all up in foil keeps those traditions alive even when you are grilling or baking at home

Recipe FAQs

→ What kind of shrimp is best to use?

Medium or large raw shrimp, peeled and deveined, work best for even cooking alongside sausage and vegetables.

→ Can I substitute the sausage type?

Yes, andouille provides spice and smokiness, but you can use kielbasa or smoked turkey sausage for a milder option.

→ How do I keep vegetables from overcooking?

Cut potatoes and other dense vegetables into small, even cubes so they cook through in the same time as shrimp and sausage.

→ Is it necessary to marinate the shrimp?

Marinating adds extra flavor but isn’t required. Tossing shrimp in Cajun seasoning before assembly enhances taste.

→ What are some serving suggestions?

Serve each foil pack with lemon wedges, crusty bread, or a simple green salad to round out the meal.