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Easy Cajun Shrimp and Sausage Foil Packets Recipe for Perfect Weeknight Dinners

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A quick and flavorful meal combining shrimp, smoked sausage, potatoes, and corn cooked together in foil packets with Cajun seasoning, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound large raw shrimp, peeled and deveined (fresh or thawed frozen)
  • 12 ounces smoked sausage, sliced into ½-inch rounds (kielbasa or andouille recommended)
  • 1 pound baby potatoes, halved or quartered (Yukon gold or red potatoes)
  • 2 ears fresh corn, cut into 1-inch chunks (or frozen corn)
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning (store-bought or homemade blend of paprika, cayenne, garlic powder, onion powder, thyme, and oregano)
  • 3 cloves garlic, minced
  • 1 lemon, cut into wedges
  • Salt and pepper to taste
  • A handful fresh parsley, chopped (optional for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C) or prepare your grill to medium-high heat.
  2. Wash and halve the baby potatoes; quarter if large for even cooking.
  3. In a large mixing bowl, combine olive oil, Cajun seasoning, minced garlic, salt, and pepper.
  4. Add potatoes and corn chunks to the bowl and toss to coat evenly with the seasoning mixture.
  5. Lay out four large sheets of heavy-duty aluminum foil. Divide the potato and corn mixture evenly among the packets, spreading it in the center of each sheet.
  6. Distribute the sliced sausage evenly on top of the potatoes and corn in each packet.
  7. Toss the peeled shrimp in the remaining seasoning mixture in the bowl and place an even portion on top of the sausage in each packet.
  8. Fold the foil over the mixture and crimp the edges tightly to seal the packets, trapping steam and juices.
  9. Place the foil packets on a baking sheet and bake for 20-25 minutes, or grill for 15-20 minutes, until potatoes are tender and shrimp are opaque and cooked through.
  10. Carefully open the packets, squeeze fresh lemon juice over the top, and sprinkle with chopped parsley before serving.

Notes

If potatoes are not tender after 20 minutes, reseal packets and cook for an additional 5-7 minutes. For a bit of char on the grill, open packets for the last 3 minutes of cooking. Adjust cayenne in Cajun seasoning to control spice level. Use gluten-free sausage to keep recipe gluten-free. Leftovers keep well for up to two days refrigerated; reheat in oven or microwave and add fresh lemon juice before serving.

Nutrition

Keywords: Cajun shrimp, sausage foil packets, easy weeknight dinner, foil packet recipe, shrimp and sausage, quick dinner, Cajun seasoning, grilled shrimp, baked shrimp

Find it online: https://breezybake.com/easy-cajun-shrimp-and-sausage-foil-packets-recipe-for-perfect-weeknight-dinners/