Sausage and Shrimp Foil Packets from Cajun

Easy to prepare and clean up, these Cajun shrimp and sausage foil packages are ideal for a fast evening supper or a meal while camping.

These straightforward Cajun shrimp and sausage foil packages may become my new go-to dish. The kids all gobbled it up, and it was tasty, dish-free, served in under 30 minutes, and prepped ahead of time. That is the ideal supper, my friends.

Naturally, I modified it a little for the children because they don’t enjoy spicy cuisine, and the Cajun flavor could be too much for them. However, the beauty of foil package dinners like this is that they can be prepared separately and easily accommodate everyone’s preferences. 

Everyone was satisfied when I used Cajun seasoning for the adults, seafood seasoning for the children, and no red peppers for my wild daughter.

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These Cajun shrimp and sausage foil packets will be served when we go camping with the kids this year. They’re pretty angry because they’re the only students at their school who have never gone camping (I take leave to question that!). 

When you’re ready to eat, chuck them on the BBQ for 10 to 15 minutes after making them the day before. They are the ideal camping supper since they cook quickly on the little BBQ and don’t require any cleanup.

However, we have other weekend activities, or we may have introduced them to camping during The Wild Mountain Music Festival. Camping and music festivals go together naturally. 

And this one is ideal for families since it has a kids’ section for crafts and drop-in activities. Additionally, the music program has something for everyone, even the little ones!

The magnificent Alberta Rockies are the ideal location for camping and enjoying music; the festival is just outside of Hinton, and Jasper National Park offers breathtaking vistas of the surrounding mountains. Jasper is someplace we want to try to schedule some camping, but I might be too late this summer — it’s already fully booked!

You could always go to The Wild Mountain Music Festival and set up a tent there if you want to go camping in the mountains but, like me, you still need to reserve somewhere. You may purchase tickets here, or if you live in Alberta, you can join the drawing for a free festival pass I’m giving to one fortunate visitor below the recipe.

These Cajun shrimp and sausage foil packs may also be cooked at home for a quick weeknight supper if camping differs from your thing. They taste great whether you bake them in the oven or grill them.

Cajun shrimp and sausage foil packets made to perfection:

• To prevent the packets from breaking or leaking on you, use heavy-strength aluminum foil, or double the ordinary foil if you don’t have any.
• These foil packets may be made 24 hours in advance and stored in the refrigerator until you’re ready to cook.
• These are delicious when paired with dinner rolls or biscuits.
• The foil packets are simple to modify for the people you’ll be feeding.
• You may substitute seafood seasoning for cajun seasoning if you prefer to avoid your meal from being very hot; my kids liked them this way. Alternatively, you can adjust the amount of cajun seasoning you use to suit your preferences.
• Additional fantastic grilling recipes that might be utilized while camping are included below: Greek Chicken Kabobs with Tzatziki, Chili Lime Baked Salmon (baked but could easily be cooked on the bbq in the foil package instead), and Grilled Pork Tenderloin with Strawberry Kiwi Salsa

Sausage and Shrimp Foil Packets from Cajun

Easy to prepare and clean up, these Cajun shrimp and sausage foil packages are ideal for a fast evening supper or a meal while camping.

PREP TIME: 15 minutes

COOK TIME: 12 minutes

TOTAL TIME: 27 minutes

Ingredients

• Large shrimp weighing 1 pound (454 g), skinned and deveined (fresh or frozen and thawed, rinsed and patted dry)
• Sliced, 500 g (17 oz) box of smoked chicken sausage
• Sliced and divided lengthwise into 2 medium zucchini
• Two red peppers, diced into 1-inch pieces
• 8-10 quartered mushrooms
• 3 tablespoons of melted butter or olive oil
• Cajun seasoning, 2 to 3 teaspoons
• lemon wedges and freshly cut parsley for serving

Instructions

1. Set the oven or grill to 400 degrees Fahrenheit (medium-high heat on the grill).
2. Place 4-6 huge pieces of aluminum foil (18″ or so in length) on the counter (heavy-duty foil or doubled regular foil).
3. Toss the shrimp, sausage, red peppers, mushrooms, olive oil, and cajun spice together in a big bowl until everything is covered.
4. Place a pile of the mixture in the middle of each of the four foil pieces after dividing it between them.
5. Over the shrimp mixture, fold the long sides of the foil together, flipping it over twice to seal the contents. The packet should be folded up at the ends and sealed.
6. Do this for each packet.
7. Grill the foil packets for 10 to 14 minutes, or until the shrimp are fully cooked, on the preheated grill (or in the oven on a rimmed baking sheet).
8. Bake the packets in the oven for 14 to 18 minutes or until the shrimp are fully cooked.
9. Carefully remove the foil packs, reheat, and serve with lemon wedges and chopped parsley.

Notes

Up to 24 hours in advance, the foil packets can be prepared and stored in the refrigerator. Additionally, you may cook them in the oven or on the bbq.

How spicy you prefer your cuisine will influence how much cajun seasoning you use; if in doubt, use a bit less; you can always add more once the dish has been cooked if you feel it needs more heat. If certain members of your family or you don’t enjoy spicy cuisine, you may substitute seafood seasoning; I put it in the packets for my kids, and they liked it. You can split it up into more packets; for my family, I made five, and it worked out well.

You can combine the ingredients in the foil packets without splitting them up in a bowl, but this method is simpler.