Cajun Shrimp Boil Packets

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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. 🙂 

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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

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

Garlic-y, butter-y shrimp, potatoes, sausage, and corn are at the center of this easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Servings 4 people

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

The beauty in this recipe is that it’s easy and can be easily modified for your tastes.
● Not a fan of spicy food? Use less of the Cajun seasoning (we use Slap Ya Mama) and add a dash each of paprika, salt, garlic powder, onion powder, pepper, oregano, and thyme (to taste).
● Don’t have corn and potatoes on hand? We’ve also done this recipe with onions and green beans, and it was delicious. The sausage really does lend a delicious depth of flavor, but I could also see this being a winner with just shrimp and veggies.
● If you’re feeling truly decadent, add more butter and up the seasonings at the beginning and add cooked spaghetti or other pasta to the cooked packets. Swirl it in that buttery goodness and enjoy. Carb-heavy? Sure. Delicious? Absolutely.
Keyword Foil packets, Seafood boil, Weeknight dinner
Tried this recipe?Let us know how it was!

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

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