Oh. My. God. This is one of our favorite meals for any time—it’s delicious. Garlic-y, butter-y, comforting, easy, and it’s quick. What more do I need to say? This recipe barely warrants instruction, but I’ll walk you through it anyway. 🙂
BABY STEPS:
Depending on what you decide to use in your foil packets, this is a great opportunity for your kiddo to practice their knife skills (using a kid-safe knife, of course). It’s already quick to pull together and quite simple, so it’s easier to slow down and let them take the lead. Do a sample cut for them to follow, remind them of the proper way to hold a knife (see here), and let them have at it!
● Throw the potatoes and corn in a bowl of water, and let your kiddo go to town on washing them.
● While corn is a tricky thing to cut and should be handled by an adult, your kiddo can certainly help cut up the sausage (or snap the ends off green beans, if you decide to go that route). (We have this kid-friendly knife set.) This is also a good opportunity to talk about food safety and washing hands after handling raw meat, eggs, etc.
● Stir, stir, stir! From the spices to the mixture as a whole, let them gently stir everything together before it goes in the oven.
Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.
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Ingredients:
- 1 1/2-2 lbs new potatoes/red potatoes, cut into bite-sized pieces
- 12 ounces (one standard package) andouille sausage, sliced into 1/2-inch rounds
- 2 cobs of corn, cut into 2-inch rounds
- 1 lb uncooked shrimp
- 2 tablespoon unsalted butter, cut into small chunks for faster melting
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/2-1 teaspoon freshly ground pepper
- 3-4 teaspoons Cajun seasoning
- 1 teaspoon dried parsley
SUGGESTED EQUIPMENT:
● Slap Ya Mama
● Baking sheets
● Kid-safe knives
● Oven mitts
Preheat your oven to 425 degrees.
Bring a pot of salted water to boil. Once boiling, add the potatoes and cook for 5-10 minutes, until fork tender.
While the potatoes are cooking, cut up the andouille sausage and corn, if you haven’t already.
Combine the sausage, corn, shrimp, butter, oil, and spices in a large bowl. When the potatoes still have a slight bite, drain, and add to the rest of the ingredients. Mix.
Line a baking sheet with aluminum foil (don’t cut it yet—you’ll double it over the contents). Carefully pour the mixture on the foil, leaving space at the edges so you can crimp it closed.
If the butter hasn’t melted from the hot potatoes, try to make sure it is evenly distributed. Carefully take the end of the attached foil and pull it over the contents. Now you can cut it, allowing enough extra for the edges to be crimped closed.
Stick the entire baking sheet in the oven and cook for 15-20 minutes. After 15 minutes, take a peek. If it’s hot throughout and the shrimp is cooked, peel that bad boy open (watch out for the steam!) and enjoy!
Cajun Shrimp Boil Packets
Ingredients
- 1 ½-2 lbs new potatoes/red potatoes, cut into bite-sized pieces
- 12 oz (one standard package) andouille sausage, sliced into 1/2-inch rounds
- 2 cobs corn, cut into 2-inch rounds
- 1 lb uncooked shrimp
- 2 tbsp unsalted butter, cut into small chunks for faster melting
- 1 tbsp olive oil
- 2 tsp salt
- ½-1 tsp freshly ground pepper
- 3-4 tsp Cajun seasoning
- 1 tsp dried parsley
Instructions
- Preheat your oven to 425 degrees.
- Bring a pot of salted water to boil. Once boiling, add the potatoes and cook for 5-10 minutes, until fork tender.
- While the potatoes are cooking, cut up the andouille sausage and corn, if you haven't already.
- Combine the sausage, corn, shrimp, butter, oil, and spices in a large bowl. When the potatoes still have a slight bite, drain, and add to the rest of the ingredients. Mix.
- Line a baking sheet with aluminum foil (don't cut it yet—you'll double it over the contents). Carefully pour the mixture on the foil, leaving space at the edges so you can crimp it closed.
- If the butter hasn't melted from the hot potatoes, try to make sure it is evenly distributed. Carefully take the end of the attached foil and pull it over the contents. Now you can cut it, allowing enough extra for the edges to be crimped closed.
- Stick the entire baking sheet in the oven and cook for 15-20 minutes. After15 minutes, take a peek. If it's hot throughout and the shrimp is cooked, peel that bad boy open (watch out for the steam!) and enjoy!
Notes
SERVE WITH: A big green salad / Roasted broccoli
Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether
