Shrimp corn sausage foil packs are about to become your new favorite summer meal! Imagine this: succulent shrimp, sweet corn kernels bursting with flavor, and savory sausage, all mingling together with fragrant herbs and spices. Cooked to perfection in their own little foil packet, the result is a juicy, flavorful explosion that requires minimal cleanup. Are you ready to ditch the dishes and dive into deliciousness?
While the exact origins of cooking in foil packets are debated, the technique has been embraced by cultures worldwide for its simplicity and ability to lock in moisture and flavor. Think of it as a modern twist on ancient cooking methods, where food was wrapped in leaves or clay and baked in embers. Today, it’s a go-to for camping trips, backyard barbecues, and busy weeknights alike.
People adore shrimp corn sausage foil packs for so many reasons. The combination of sweet and savory is simply irresistible. The shrimp stays tender and juicy, the corn becomes wonderfully sweet and slightly caramelized, and the sausage adds a smoky depth that ties everything together. Plus, the convenience factor is unbeatable! Simply assemble the packets, toss them on the grill or in the oven, and let them work their magic. No pots, no pans, just pure culinary bliss. Get ready to experience a taste sensation that’s both incredibly satisfying and incredibly easy!
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 pound smoked sausage, such as kielbasa or andouille, sliced into 1/2-inch thick rounds
- 2 ears of corn, shucked and cut into 1-inch thick rounds
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons Cajun seasoning (or more, to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 4 tablespoons butter, cut into small pats
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving (optional)
- Heavy-duty aluminum foil
Preparing the Foil Packs:
- Preheat your grill to medium-high heat (about 375-450°F). If you don’t have a grill, you can also bake these in the oven at 400°F.
- Prepare the vegetables: Wash and chop all the vegetables according to the ingredient list. Make sure the corn is cut into manageable rounds that will fit easily into the foil packs.
- Prepare the shrimp and sausage: Ensure the shrimp is peeled and deveined. Slice the smoked sausage into rounds. I like mine about 1/2-inch thick, but you can adjust this to your preference.
- Mix the ingredients: In a large bowl, combine the shrimp, sausage, corn, red bell pepper, green bell pepper, onion, and minced garlic.
- Add the seasonings: Drizzle the olive oil over the mixture. Then, sprinkle the Cajun seasoning, smoked paprika, dried thyme, cayenne pepper (if using), salt, and pepper over the ingredients. Toss everything together thoroughly to ensure that all the ingredients are evenly coated with the oil and spices. This is where you can really customize the flavor to your liking, so don’t be afraid to adjust the seasonings to your taste!
- Prepare the foil: Cut four large sheets of heavy-duty aluminum foil, each about 12-18 inches long. You want them to be large enough to hold the ingredients and be sealed tightly.
- Assemble the foil packs: Divide the shrimp and sausage mixture evenly among the four foil sheets. Place the mixture in the center of each sheet.
- Add butter: Top each portion with a tablespoon of butter, distributing the pats evenly over the mixture. The butter will melt and add richness and flavor as the foil packs cook.
- Seal the foil packs: Bring the long sides of the foil together and fold them over a few times to create a tight seal. Then, fold in the short ends to completely enclose the ingredients. Make sure the packs are sealed well to prevent steam from escaping during cooking. You want to create a little pocket of steam inside each pack to help cook the ingredients evenly.
Cooking Process:
- Grilling the foil packs: Carefully place the foil packs on the preheated grill. Make sure they are not directly over the hottest part of the grill to prevent burning.
- Cooking time: Grill the foil packs for about 15-20 minutes, or until the shrimp is pink and cooked through, the sausage is heated through, and the vegetables are tender. The exact cooking time will depend on the heat of your grill and the size of the shrimp and vegetables.
- Checking for doneness: To check if the shrimp is cooked, carefully open one of the foil packs (be careful of the hot steam!). The shrimp should be opaque and firm to the touch. The vegetables should be tender when pierced with a fork.
- Oven Baking (Alternative): If you’re baking the foil packs in the oven, place them on a baking sheet and bake for 20-25 minutes at 400°F, or until the shrimp is cooked through and the vegetables are tender.
Serving:
- Carefully open the foil packs: Once the foil packs are cooked, carefully remove them from the grill or oven. Be very careful when opening the packs, as hot steam will escape. I usually use tongs to hold the pack steady while I carefully peel back the foil.
- Garnish: Sprinkle the cooked shrimp and sausage mixture with fresh chopped parsley for a pop of color and freshness.
- Serve immediately: Serve the shrimp corn sausage foil packs immediately while they are hot. You can serve them directly in the foil packs or transfer them to plates.
- Optional additions: Serve with lemon wedges for squeezing over the shrimp and sausage. The lemon juice adds a bright, citrusy flavor that complements the Cajun spices. You can also serve with a side of rice or crusty bread to soak up the flavorful juices from the foil packs.
Tips and Variations:
- Spice Level: Adjust the amount of Cajun seasoning and cayenne pepper to your liking. If you prefer a milder flavor, reduce the amount of Cajun seasoning or omit the cayenne pepper altogether. If you like it spicy, add more Cajun seasoning or a pinch of red pepper flakes.
- Vegetable Variations: Feel free to add other vegetables to the foil packs, such as zucchini, yellow squash, or mushrooms. Just make sure to chop them into similar sizes as the other vegetables so they cook evenly.
- Protein Options: You can also add other types of protein to the foil packs, such as chicken or fish. If using chicken, make sure to cut it into small pieces so it cooks through evenly. If using fish, choose a firm white fish like cod or halibut.
- Cheese: For an extra layer of flavor, you can add a sprinkle of shredded cheese to the foil packs during the last few minutes of cooking. Cheddar, Monterey Jack, or pepper jack cheese would all be delicious choices.
- Foil Pack Safety: Always use heavy-duty aluminum foil to prevent tearing. Double-layering the foil can also help prevent leaks. Be extremely careful when opening the foil packs, as the steam inside will be very hot.
- Make-Ahead Option: You can assemble the foil packs ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to add the butter right before cooking. This is a great option for meal prepping or for when you’re short on time.
- Serving Suggestions: These foil packs are a complete meal on their own, but you can also serve them with a side salad or coleslaw for a more balanced meal. They’re also great for picnics, camping trips, or backyard barbecues.
- Leftovers: Store any leftover shrimp corn sausage mixture in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until heated through.
Detailed Ingredient Notes:
- Shrimp: I prefer to use large shrimp (26-30 count per pound) for this recipe, but you can use any size you like. Just adjust the cooking time accordingly. Make sure the shrimp is peeled and deveined before adding it to the foil packs. You can use fresh or frozen shrimp. If using frozen shrimp, thaw it completely before using.
- Sausage: Smoked sausage, such as kielbasa or andouille, works best in this recipe. The smoky flavor of the sausage complements the Cajun spices perfectly. You can use any type of smoked sausage you like, but I recommend choosing one that is not too fatty.
- Corn: Fresh corn on the cob is the best choice for this recipe, but you can also use frozen corn if fresh corn is not available. If using frozen corn, thaw it completely before using.
- Bell Peppers: I like to use a combination of red and green bell peppers for this recipe, but you can use any color you like. Bell peppers add a sweetness and crunch to the foil packs.
- Onion: Yellow or white onion works well in this recipe. Onion adds a savory flavor to the foil packs.
- Garlic: Fresh garlic is always best, but you can also use garlic powder if you don’t have fresh garlic on hand.
- Olive Oil: Olive oil helps to coat the ingredients and prevent them from sticking to the foil. You can also use other types of oil, such as vegetable oil or canola oil.
- Cajun Seasoning: Cajun seasoning is a blend of spices that is commonly used in Cajun cuisine. It typically includes paprika, cayenne pepper, garlic powder, onion powder, and other spices. You can find Cajun seasoning in
Conclusion:
So there you have it! These Shrimp Corn Sausage Foil Packs are more than just a meal; they’re an experience. The smoky sausage, sweet corn, and succulent shrimp, all infused with those delicious herbs and spices, create a symphony of flavors that will have everyone begging for more. I truly believe this is a recipe you’ll come back to time and time again, especially during those warm summer months when you want something easy, flavorful, and requires minimal cleanup.
Why is this a must-try? Well, beyond the incredible taste, it’s the sheer versatility and convenience. It’s perfect for a weeknight dinner, a weekend barbecue, or even a camping trip. The foil pack method locks in all the moisture and flavor, ensuring that every bite is juicy and delicious. Plus, it’s incredibly customizable! Don’t like sausage? Swap it out for chicken or chorizo. Want to add more veggies? Bell peppers, onions, and zucchini would be fantastic additions. The possibilities are endless!
Serving Suggestions and Variations:
While these foil packs are amazing on their own, here are a few ideas to take them to the next level:
- Serve with a side of crusty bread: Perfect for soaking up all those delicious juices.
- Top with a dollop of sour cream or Greek yogurt: Adds a creamy tang that complements the smoky flavors.
- Sprinkle with fresh cilantro or parsley: For a burst of freshness.
- Add a squeeze of lime or lemon juice: Brightens up the flavors and adds a zesty kick.
- Spice it up with a dash of hot sauce or red pepper flakes: If you like a little heat!
- Make it a complete meal by adding potatoes: Diced potatoes cook perfectly in the foil packs and add a hearty element.
- Consider different types of sausage: Andouille sausage will add a spicy kick, while Italian sausage will provide a more savory flavor.
- For a healthier option, use turkey sausage: It’s a lighter alternative that still delivers great flavor.
I’ve even tried adding a splash of beer or white wine to the foil packs before sealing them up. The alcohol evaporates during cooking, leaving behind a subtle, complex flavor that’s absolutely divine. Feel free to experiment and find what works best for you!
Don’t Be Afraid to Experiment!
The beauty of this recipe is that it’s incredibly forgiving. Don’t be afraid to adjust the seasonings to your liking or add your favorite vegetables. The key is to have fun and create a meal that you and your family will love. I encourage you to get creative and make these Shrimp Corn Sausage Foil Packs your own!
I’m so confident that you’ll love this recipe that I can’t wait to hear about your experience. Please, give it a try and let me know what you think! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the recipe page. I’m always looking for new ideas and variations, so don’t hesitate to share your own creations. Happy cooking, and enjoy your delicious and easy Shrimp Corn Sausage Foil Packs!
Shrimp Corn Sausage Foil Packs: Easy Recipe for Delicious Camping Meals
Easy and flavorful shrimp, corn, and sausage foil packs cooked on the grill or in the oven. A complete meal with Cajun spices, perfect for summer!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound smoked sausage, such as kielbasa or andouille, sliced into 1/2-inch thick rounds
- 2 ears of corn, shucked and cut into 1-inch thick rounds
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons Cajun seasoning (or more, to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 4 tablespoons butter, cut into small pats
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving (optional)
- Heavy-duty aluminum foil
Instructions
- Preheat: Preheat your grill to medium-high heat (375-450°F). Alternatively, preheat your oven to 400°F.
- Prep Vegetables: Wash and chop the bell peppers and onion. Cut the corn into 1-inch thick rounds.
- Prep Shrimp & Sausage: Ensure shrimp is peeled and deveined. Slice sausage into 1/2-inch thick rounds.
- Combine Ingredients: In a large bowl, combine shrimp, sausage, corn, bell peppers, onion, and garlic.
- Season: Drizzle with olive oil. Sprinkle with Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and pepper. Toss to coat evenly.
- Prepare Foil: Cut four 12-18 inch sheets of heavy-duty aluminum foil.
- Assemble Foil Packs: Divide the shrimp mixture evenly among the foil sheets, placing in the center.
- Add Butter: Top each portion with 1 tablespoon of butter pats.
- Seal: Bring long sides of foil together and fold over tightly. Fold in short ends to seal completely.
- Grill (or Bake):
- Grill: Place foil packs on the preheated grill for 15-20 minutes, or until shrimp is pink and cooked through, sausage is heated through, and vegetables are tender.
- Bake: Place foil packs on a baking sheet and bake for 20-25 minutes at 400°F, or until shrimp is cooked through and vegetables are tender.
- Check for Doneness: Carefully open one pack (watch out for steam!). Shrimp should be opaque and firm, vegetables tender.
- Serve: Carefully open the foil packs (steam!). Garnish with fresh parsley. Serve immediately, either in the foil packs or on plates. Serve with lemon wedges, rice, or crusty bread, if desired.
Notes
- Spice Level: Adjust Cajun seasoning and cayenne pepper to your preference.
- Vegetable Variations: Add zucchini, yellow squash, or mushrooms.
- Protein Options: Add chicken (cut into small pieces) or firm white fish like cod or halibut.
- Cheese: Sprinkle shredded cheese (cheddar, Monterey Jack, or pepper jack) during the last few minutes of cooking.
- Foil Pack Safety: Use heavy-duty foil. Double-layering can prevent leaks. Be careful of hot steam when opening.
- Make-Ahead: Assemble foil packs up to 24 hours in advance. Add butter right before cooking.
- Serving Suggestions: Serve with a side salad or coleslaw.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet.
- Shrimp: Use large shrimp (26-30 count per pound). Thaw frozen shrimp completely before using.
- Sausage: Smoked sausage, such as kielbasa or andouille, works best.
- Corn: Fresh corn on the cob is best, but frozen corn can be used.
- Bell Peppers: Use any color you like.
- Onion: Yellow or white onion works well.
- Garlic: Fresh garlic is always best.
- Olive Oil: Vegetable oil or canola oil can also be used.
- Cajun Seasoning: You can find Cajun seasoning in most grocery stores.
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