If you’re craving a comforting meal that’s bursting with bold flavors and comes together with minimal fuss, this Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe is exactly what you need. Imagine tender shrimp, smoky andouille sausage, sweet corn kernels, and soft potatoes all cooked together in a foil packet that locks in the juices and flavors. It’s an effortless way to create a hearty, balanced dish with a touch of Cajun spice, perfect for a cozy family dinner or an impressive backyard cookout. Once you try this recipe, it might just become your go-to for quick, flavorful meals that everyone will rave about.
Ingredients You’ll Need
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe features simple but essential ingredients that come together to create amazing textures and colors. Each component plays a special role, from the sweetness of the corn to the smokiness of the sausage, enhancing every bite with a wonderful harmony of flavors.
- 1 pound shrimp, peeled and deveined: Fresh or thawed shrimp provide tender, juicy protein that cooks quickly and soaks up the spices beautifully.
- 1 pound andouille sausage, sliced: Adds a smoky, spicy depth that lifts the entire dish with its bold personality.
- 1 ear of corn, cut into kernels: Brings a natural sweetness and delightful crunch that complements the savory notes.
- 2 potatoes, peeled and cubed: Soft, starchy potatoes round out the flavors and add comforting substance.
- 1 red bell pepper, sliced: Offers vibrant color and a subtle sweetness for balance and freshness.
- 1/4 cup olive oil: Coats ingredients evenly to help with roasting and melds all the flavors together.
- 1/2 teaspoon Cajun seasoning: Infuses the dish with that signature spicy kick that brings excitement to each bite.
- 1/4 teaspoon black pepper: Adds a gentle heat to highlight the other spices without overpowering them.
How to Make Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
Step 1: Prepare the Vegetables
Start by prepping your veggies — peel and cube the potatoes, slice the red bell pepper, and cut the kernels off the ear of corn. This step sets the foundation for texture and color, ensuring that every foil pack is packed with fresh, vibrant ingredients.
Step 2: Toss the Vegetables in Seasoning
In a large bowl, combine the corn, potatoes, and red bell pepper with olive oil, Cajun seasoning, and black pepper. Toss them until everything is evenly coated. The olive oil helps the seasoning stick and promotes even cooking, while the Cajun spices add a lively warmth.
Step 3: Combine Shrimp and Sausage
In a separate bowl, mix together the peeled shrimp and sliced andouille sausage. Keeping them separate from the vegetables until now makes it easier to portion and assemble the foil packs later on.
Step 4: Assemble the Foil Packs
Lay out two large sheets of aluminum foil, and divide the vegetable mixture evenly onto each one. Then, top each with shrimp and sausage, making sure the pieces are spread out to cook evenly. Wrapping everything tightly will trap steam and create a delicious, flavorful packet.
Step 5: Cook the Foil Packs
You can either grill the foil packs over medium heat or bake them in a preheated oven at 400°F for about 15 to 20 minutes. You’ll know they’re done when the shrimp are opaque and the vegetables are tender. This quick cooking method keeps the shrimp juicy and the flavors concentrated inside the foil.
How to Serve Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe
Garnishes
Fresh herbs like chopped parsley or green onions make fantastic garnishes, adding a burst of color and a fresh flavor contrast. A squeeze of lemon or lime brightens the smoky richness and elevates the overall dish.
Side Dishes
Serve these hearty foil packs alongside a crisp green salad for balance, or perhaps some crusty bread to soak up those flavorful juices. A light coleslaw can also enhance the meal with its tangy crunch.
Creative Ways to Present
For a fun twist, serve the foil packs right at the table so everyone can unwrap their own steaming packet—perfect for gatherings. Alternatively, carefully open the foil and plate the dish for an elegant presentation, letting those vibrant colors and textures shine.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe in an airtight container for up to 3 days. The flavors intensify overnight, making for a delicious second meal.
Freezing
You can freeze assembled but uncooked foil packs wrapped tightly in plastic wrap and then foil for up to one month. Just thaw in the refrigerator before cooking, and enjoy your hassle-free meal whenever you need it.
Reheating
For best results, reheat leftovers in the oven at 350°F, still wrapped in foil, until warmed through. This method keeps the shrimp tender and prevents the potatoes from drying out—microwaving is quicker but may alter texture slightly.
FAQs
Can I use other types of sausage for this recipe?
Absolutely! While andouille gives great smoky spice, you can swap it for kielbasa, chorizo, or your favorite smoked sausage to tailor the flavor to your liking.
Is this recipe suitable for low-carb diets?
The potatoes and corn do add carbs, but you can easily swap them for low-carb veggies like zucchini or cauliflower florets to enjoy a lighter version without losing that foil pack magic.
Can I prepare this recipe without a grill?
Definitely! Baking the foil packs in the oven works wonderfully and is a convenient alternative that still delivers moist, flavorful results.
How spicy is the Cajun seasoning in this dish?
The half teaspoon provides a nice kick but isn’t overwhelmingly spicy. Feel free to adjust the amount up or down depending on your spice tolerance.
Can I make this recipe for one or two servings?
Yes! Just halve or quarter the ingredients and adjust the size of your foil packets accordingly. This recipe scales easily without losing any of its deliciousness.
Final Thoughts
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack Recipe is a wonderfully flavorful and straightforward meal that’s perfect for busy weeknights or laid-back weekends. It’s a dish that feels festive yet requires minimal effort, and once you experience how all these simple ingredients come together so beautifully, you’ll understand why it’s such a beloved favorite. I can’t wait for you to try it and make it a staple in your recipe collection!
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: Main Dish
- Method: Grilling
- Cuisine: American Cajun
Description
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe is a flavorful and easy-to-make meal perfect for grilling or baking. Combining succulent shrimp, smoky andouille sausage, sweet corn, tender potatoes, and vibrant red bell pepper all tossed with Cajun seasoning and olive oil, it delivers a delightful mix of textures and tastes. Perfect for a quick yet satisfying dinner for four, this meal cooks in just 35 minutes and requires minimal cleanup thanks to the foil packet method.
Ingredients
Seafood & 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
Seasoning & Oil
- 1/4 cup olive oil
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon black pepper
Instructions
- Prepare vegetables: Peel and cube the potatoes, slice the red bell pepper, and cut the corn kernels off the ear. Gather all vegetables to ready for seasoning.
- Toss vegetables with seasoning: In a large bowl, combine the corn kernels, cubed potatoes, and sliced red bell pepper with olive oil, Cajun seasoning, and black pepper. Stir well to evenly coat all the vegetables in the seasoning mixture.
- Prepare shrimp and sausage: In a separate bowl, place the peeled and deveined shrimp along with the sliced andouille sausage. Mix gently to combine.
- Assemble foil packs: Lay out two large sheets of aluminum foil. Evenly divide the seasoned vegetables between the two sheets, then top each with half the shrimp and sausage mixture.
- Seal and cook: Fold the foil over the ingredients to create sealed packets, ensuring no leaks. Place the foil packs on a grill or in a preheated oven.
- Cook until done: Grill or bake the foil packs for 15 to 20 minutes, or until the shrimp and sausage are cooked through and the vegetables are tender when pierced with a fork.
- Serve: Carefully open the foil packets to avoid steam burns, then serve immediately while hot. Enjoy your hearty and flavorful foil pack meal!
Notes
- Use fresh or frozen shrimp; if frozen, thaw fully before cooking.
- Adjust Cajun seasoning amount based on spice preference.
- Foil packets can be cooked on a grill or baked in an oven at 400°F (200°C).
- Optional: Add garlic or onion powder for extra flavor.
- Serve with a side of crusty bread or a simple green salad for a complete meal.
