If you’re craving a dish that bursts with bold flavors and satisfying textures, the Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe is an absolute must-try. Imagine juicy shrimp mingling with smoky sausage, sweet corn kernels, and tender potatoes all wrapped in foil to lock in every bit of savory goodness. This recipe is not only incredibly easy to throw together but also guaranteed to bring everyone to the table with big smiles. Whether you’re grilling outdoors or baking in your kitchen, it’s a fuss-free, crowd-pleasing meal that has all the elements of a perfect comfort dinner.
Ingredients You’ll Need
Gathering a few simple, fresh ingredients is the secret to making this recipe shine. Each one plays an essential role—think of the potatoes adding hearty creaminess, the corn bursting with sweetness, the sausage bringing smokiness, and the shrimp delivering that tender, briny touch.
- Shrimp, peeled and deveined: Provides succulent seafood flavor that cooks quickly and stays tender.
- Andouille sausage, sliced: Adds a smoky, spicy kick that complements the shrimp perfectly.
- Corn kernels: Brings natural sweetness and a pop of color to the dish.
- Potatoes, peeled and cubed: Give a robust, earthy texture that rounds out the foil pack.
- Red bell pepper, sliced: Offers a vibrant crunch and mild sweetness to balance the spices.
- Olive oil: Helps all the ingredients roast evenly while adding richness.
- Cajun seasoning: Infuses the whole meal with bold, zesty flavor.
- Black pepper: Adds a subtle hint of heat and depth to finish it off.
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 cook evenly. Cut the corn kernels off the cob and slice the red bell pepper into strips. These vegetables form the tasty, colorful base of your foil packs, providing both texture and sweetness.
Step 2: Toss Vegetables with Seasoning and Oil
In a large bowl, combine the corn, cubed potatoes, and sliced bell pepper with olive oil, Cajun seasoning, and black pepper. Toss everything together so each piece gets coated evenly. This step ensures every bite is seasoned perfectly and beautifully caramelizes as it cooks.
Step 3: Combine Shrimp and Sausage
While the veggies soak up the spices, grab a separate bowl to mix the peeled, deveined shrimp with the sliced andouille sausage. The sausage’s smokiness will infuse the shrimp as they cook together inside the foil packs.
Step 4: Assemble the Foil Packs
Lay out two large sheets of aluminum foil. Divide the seasoned vegetable mixture evenly between the two. Top each with the shrimp and sausage mixture. Wrapping everything tightly in foil locks in moisture and flavor—plus, it makes cleanup a breeze.
Step 5: Cook to Perfection
You can grill the foil packs over medium heat or bake them in the oven at 400°F. Cook for about 15 to 20 minutes, until the shrimp is pink and opaque, the sausage is heated through, and the potatoes are tender when pierced with a fork. The foil steams everything perfectly while the edges roast slightly for great texture.
How to Serve Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
Garnishes
Once you open your foil packs, sprinkle chopped fresh parsley or green onions on top for a burst of freshness and color. A squeeze of lemon juice brightens the dish beautifully and cuts through the richness of the sausage and shrimp.
Side Dishes
This foil pack meal is hearty on its own but pairs wonderfully with light sides like a crisp garden salad or garlic bread to soak up any delicious juices. For a more indulgent option, creamy coleslaw adds crunchy contrast and tang.
Creative Ways to Present
For a fun twist, serve the foil packs directly at the table and let everyone unwrap their own. It’s an interactive, casual dining experience that’s perfect for backyard gatherings or casual weeknight dinners. You can also scoop the contents onto a platter and garnish for a colorful, family-style presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe, transfer them to an airtight container and store in the fridge. They should stay fresh for up to 3 days and can be a quick lunch or dinner on busy days.
Freezing
While this meal is best fresh, you can freeze the cooked mixture in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating to help maintain the best texture and flavor.
Reheating
Reheat leftovers gently in a skillet or in the oven at 350°F until warmed through. Avoid microwaving directly in foil packs, but you can transfer the contents to a microwave-safe dish if needed. Adding a splash of water or broth helps keep the shrimp and potatoes moist.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before assembling your foil packs to avoid excess moisture.
What kind of sausage works best?
Andouille sausage is preferred for its smoky, spicy quality, but you can substitute kielbasa or smoked chorizo if you want to tailor the flavor profile.
Can I make this recipe in the oven instead of grilling?
Yes! Baking at 400°F for about 20 minutes works great and is a convenient way to enjoy this meal year-round.
Are the foil packs easy to customize?
Definitely. Feel free to swap vegetables, adjust seasoning levels, or add garlic and fresh herbs for your own spin on the recipe.
Is this meal kid-friendly?
Very much so. The flavors are bold but not overwhelming, and you can reduce or omit the Cajun seasoning for younger palates.
Final Thoughts
There’s just something so satisfying about the simplicity and flavor bombs wrapped up in the Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe. It’s the perfect no-fuss recipe that delivers a hearty, delicious meal with minimal cleanup. I encourage you to gather your ingredients, wrap these packs up, and dive into this tasty feast. Once you try it, I bet it’ll become one of your favorites too!
Print
Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Cajun
Description
A flavorful and easy-to-make foil pack dinner featuring succulent shrimp, smoky andouille sausage, sweet corn, tender potatoes, and vibrant red bell pepper. Perfect for grilling or baking, this dish combines Cajun seasoning with fresh ingredients for a satisfying and low-effort meal.
Ingredients
Seafood and Meat
- 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 Oil
- 1/4 cup olive oil
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon black pepper
Instructions
- Prepare vegetables: Peel and cube the potatoes, cut corn kernels from the ear, and slice the red bell pepper to ready all the vegetables for mixing.
- Season vegetables: In a bowl, combine the prepared corn, potatoes, and red bell pepper with olive oil, Cajun seasoning, and black pepper. Toss well to evenly coat the vegetables 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 prepare the protein components.
- Assemble foil packs: Lay out two large sheets of aluminum foil. Evenly divide the seasoned vegetables, shrimp, and sausage between the two sheets, placing the ingredients in the center of each foil sheet.
- Seal the foil packs: Fold the foil sheets over the ingredients and tightly seal the edges to create foil packets, ensuring no steam escapes during cooking.
- Cook the foil packs: Grill the foil packs over medium heat or bake in a preheated oven at 400°F (200°C) for 15-20 minutes until the shrimp are opaque and cooked through, sausage is heated, and vegetables are tender.
- Serve: Carefully open the foil packs to avoid steam burns, then serve the shrimp, sausage, and vegetable mixture immediately while warm and flavorful.
Notes
- Use gloves or tongs when handling hot foil packs to prevent burns.
- Cajun seasoning can be adjusted based on desired spice level.
- For extra flavor, add minced garlic or a squeeze of lemon juice before sealing the packets.
- Foil packs can also be cooked in an air fryer at 375°F for 15-18 minutes if preferred.
- Ensure shrimp is fresh or properly thawed before cooking for best taste and texture.
