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Easy Shrimp and Sausage Foil Packs

Close-up of cooked shrimp and sliced sausage mixed with peppers in a foil pack, perfect for shrimp and sausage foil packs.
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Make a simple, low cleanup dinner with this recipe for Cajun-seasoned shrimp and sausage cooked together in foil packets, perfect for grilling or baking.

Ingredients

Scale
  • 1 lb smoked sausage (like andouille or kielbasa), sliced into 1/2-inch rounds
  • 1 lb large shrimp, peeled and deveined
  • 1 large bell pepper (any color), chopped
  • 1 medium onion, chopped
  • 4 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning (or to taste)
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 sheets heavy-duty aluminum foil (about 18x12 inches each)

Instructions

  1. Preheat your grill to medium heat (about 375°F) or preheat your oven to 400°F.
  2. In a large bowl, combine the sliced sausage, shrimp, chopped bell pepper, and onion.
  3. In a small bowl, mix the melted butter, minced garlic, Cajun seasoning, Italian herbs, salt, and pepper.
  4. Pour the butter mixture over the shrimp and sausage mixture. Toss gently until everything is evenly coated.
  5. Lay out four sheets of heavy-duty aluminum foil on a flat surface. Divide the shrimp and sausage mixture evenly among the four foil sheets, placing the mixture in the center of each.
  6. To create the foil packs, bring the long edges of the foil together over the food. Fold the edges down together several times to create a tight seal. Then, fold the short ends up tightly to completely enclose the ingredients. You want a tight seal to trap the steam.
  7. Place the foil packs directly on the grill grates or on a baking sheet in the oven.
  8. Grill for 12 to 15 minutes, or bake for 18 to 20 minutes, until the shrimp is pink and cooked through and the vegetables are tender.
  9. Carefully open the foil packs (steam will escape) and serve immediately.

Notes

  • Use heavy-duty foil to prevent tearing during handling or grilling.
  • For best results when grilling, place the packets over indirect heat after the initial few minutes to prevent burning the bottom.
  • If you prefer a lemon herb flavor instead of Cajun, substitute the Cajun seasoning with 1 tablespoon of lemon juice and 1 teaspoon of dried dill.

Nutrition

Find it online: https://cookingbycarla.com/shrimp-and-sausage-foil-packs-recipe/