Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
If you’re craving a meal that bursts with vibrant flavors and comes together effortlessly, then this Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe is going to become your new weeknight hero. Imagine juicy shrimp, smoky sausage, sweet corn, and tender potatoes all cooked together in one foil pack, locking in every ounce of flavor while making cleanup a breeze. It’s comfort food with a fresh twist, perfect for backyard grilling or even a simple oven dish when you want something hearty, colorful, and downright delicious.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in creating that perfect balance of taste, texture, and color in your foil pack. From the sweetness of the corn to the smoky kick of the sausage, every bite is a celebration of fresh, vibrant flavors.
- 1 pound shrimp, peeled and deveined: Tender and juicy, shrimp cooks quickly and adds a subtle sweetness.
- 1 pound andouille sausage, sliced: Smoky and spicy, this sausage infuses the dish with depth and a little heat.
- 1 ear of corn, cut into kernels: Adds sweetness and a satisfying crunch contrast to the soft potatoes.
- 2 potatoes, peeled and cubed: Providing hearty substance and the perfect canvas for seasoning.
- 1 red bell pepper, sliced: Brightens up the dish with a fresh, sweet flavor and colorful pop.
- 1/4 cup olive oil: Helps everything cook evenly and adds a rich, smooth mouthfeel.
- 1/2 teaspoon Cajun seasoning: Brings that signature zesty, spicy kick that ties the dish together.
- 1/4 teaspoon black pepper: Enhances all the flavors with a touch of warmth.
How to Make Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
Step 1: Prepare the Vegetables
Start by peeling and cubing the potatoes so they’ll cook evenly, then slice up the red bell pepper for added sweetness and color. Cut the corn kernels off the cob to get fresh bursts of flavor in each bite. Toss these veggies together with olive oil, Cajun seasoning, and black pepper to coat them thoroughly—this little step infuses the foundation of your foil pack with delicious seasoning.
Step 2: Combine Shrimp and Sausage
In a separate bowl, mix the peeled and deveined shrimp with the sliced andouille sausage. The shrimp brings lightness, while the sausage introduces that smoky richness; together, they create a mouthwatering flavor contrast you’ll love.
Step 3: Assemble the Foil Packs
Divide the seasoned vegetables, shrimp, and sausage evenly between two large sheets of aluminum foil. Make sure to spread everything out so it cooks uniformly. Seal each foil pack tightly, which will trap steam and keep the ingredients moist and tender during cooking.
Step 4: Cook Until Perfect
Place the foil packs on a grill or in a preheated oven and cook for 15-20 minutes. You’ll know they are ready when the shrimp turns opaque and the sausage is sizzling, while the potatoes and veggies become tender. This method locks in all those fantastic flavors, making every bite a delight.
How to Serve Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
Garnishes
Sprinkle some freshly chopped parsley or green onions on top just before serving. A squeeze of lemon juice adds an irresistible brightness that cuts through the smoky richness and really elevates the dish.
Side Dishes
This foil pack stands beautifully on its own, but if you want to round out the meal, consider a crisp garden salad or some crusty garlic bread. Both offer refreshing textures and flavors that complement the heartiness of the shrimp and sausage.
Creative Ways to Present
Serve the foil packs directly on rustic wooden boards for a casual vibe or unwrap them on colorful plates to showcase the vibrant ingredients. For outdoor gatherings, pass out small forks and buttered bread slices, creating a fun and interactive dining experience everyone will enjoy.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe, transfer them into airtight containers and refrigerate. They’ll stay tasty for up to 3 days, making for an easy, flavorful lunch or dinner the next day.
Freezing
This dish freezes surprisingly well! Wrap individual foil pack servings tightly in plastic wrap and then foil, placing them in freezer bags to prevent freezer burn. They can be kept frozen for up to 2 months, perfect for meal prep or impromptu dinners.
Reheating
To reheat, simply place the foil pack in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. You can also microwave the contents but reheating in foil retains the moisture and texture better.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before assembling the foil packs to avoid excess moisture which can affect cooking.
What if I don’t have andouille sausage?
No worries! Kielbasa or smoked chorizo make great substitutes, offering similar smoky flavors to complement the shrimp and vegetables.
Can I make this recipe vegan?
You can! Simply swap the shrimp and sausage for plant-based alternatives or extra veggies like mushrooms and tofu, then adjust the seasoning to your liking.
Is it possible to cook these foil packs in an oven instead of grilling?
Definitely. The recipe works perfectly in a 400°F oven, baking for about 20 minutes until everything is tender and cooked through.
How can I make this dish spicier?
Feel free to increase the Cajun seasoning or add a pinch of cayenne pepper into the vegetable mixture. A few dashes of hot sauce at serving time also amp up the heat beautifully.
Final Thoughts
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe is truly a crowd-pleaser that’s as fun to make as it is to eat. Whether it’s a busy weekday dinner or weekend cookout, its simplicity, bold flavors, and fuss-free cleanup make it a recipe you’ll want to keep in your regular rotation. Give it a try—you’ll quickly see why it feels like a warm hug on a plate every time.
Print
Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This delicious Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe is a quick and flavorful meal perfect for grilling or baking. Combining succulent shrimp, smoky andouille sausage, sweet corn, tender potatoes, and vibrant red bell pepper, all seasoned with Cajun spices and olive oil, it creates a balanced and hearty dish that can be prepared in just 35 minutes. Ideal for a weeknight dinner or an outdoor barbecue, the foil packs ensure easy cooking and cleanup.
Ingredients
Proteins
- 1 pound shrimp, peeled and deveined
- 1 pound andouille sausage, sliced
Vegetables
- 1 ear of corn, cut into kernels
- 2 potatoes, peeled and cubed
- 1 red bell pepper, sliced
Seasonings and Oils
- 1/4 cup olive oil
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon black pepper
Instructions
- Prepare vegetables: Peel and cube the potatoes, cut the corn off the cob, and slice the red bell pepper into strips, ensuring all vegetables are ready for cooking.
- Toss vegetables with seasoning: In a large bowl, combine the corn kernels, cubed potatoes, sliced red bell pepper, olive oil, Cajun seasoning, and black pepper. Toss thoroughly to coat all vegetables evenly with the seasoning and oil.
- Combine shrimp and sausage: In a separate bowl, mix the peeled and deveined shrimp with the sliced andouille sausage to evenly distribute the proteins.
- Assemble foil packs: Lay out two large sheets of aluminum foil. Evenly divide the seasoned vegetable mixture among the two sheets, then top each with the shrimp and sausage mixture, spreading them out to allow for even cooking.
- Seal and cook: Fold the foil over the ingredients to create sealed foil packets. Place the foil packs on a grill or in a preheated oven and cook for 15 to 20 minutes, until the shrimp turn opaque and the vegetables are tender.
- Serve: Carefully open the foil packs, transfer the contents to plates or serve directly from the foil. Enjoy immediately while hot for the best flavor and texture.
Notes
- For extra flavor, add minced garlic or a squeeze of lemon juice before sealing the foil packs.
- Potatoes can be parboiled for 5 minutes to reduce grill or baking time if desired.
- These foil packs can be prepared in advance and refrigerated until ready to cook.
- Use gluten-free andouille sausage to keep the dish gluten free if needed.
- Leftover foil packs can be refrigerated and reheated for a quick meal the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American Cajun
