Shrimp Corn Potatoes Sausage Pack

Shrimp corn potatoes and smoked sausage foil packs make for the ultimate easy weeknight or barbecue meal. Everything cooks together perfectly in one neat bundle so cleanup is a breeze and everyone gets their own hearty flavorful packet. I love how these come together with minimal prep and the savory mix of shrimp and sausage is always a huge hit at my house.

I first whipped these up for a backyard picnic where we needed something mess-free and crowd-pleasing. My partner still talks about how the smoky sausage and shrimp combo stole the show.

Ingredients

• Shrimp: go for large peeled and deveined shrimp for best texture and flavor
• Andouille sausage: gives a punchy spicy element to balance the sweet corn
• Corn: fresh kernels offer crunch and sweetness use the freshest cob you can find
• Potatoes: opt for waxy potatoes like Yukon Gold for creamy bites that hold up in the pack
• Red bell pepper: brings color and a touch of sweetness look for firms ones that feel heavy
• Olive oil: helps coat everything and brings out richness choose a good quality extra virgin oil
• Cajun seasoning: jazzes up every bite with warmth and spice check your blend for no added fillers
• Black pepper: rounds out the flavors opt for freshly cracked for the best aroma

Step-by-Step Instructions

Prepare the Vegetables:

Dice potatoes into small cubes and cut corn off the cob. Toss with sliced red bell pepper in a large bowl. Drizzle with olive oil then sprinkle on the Cajun seasoning and black pepper. Toss thoroughly to ensure every piece is coated so the spices can permeate all the veggies while cooking.

Combine Shrimp and Sausage:

Peel and devein the shrimp if not already done. Slice andouille sausage into thick coins. Place both in a separate bowl and gently mix so the sausage flavors begin to mingle with the shrimp. This helps everything cook and season evenly in the foil.

Assemble the Foil Packs:

Tear off large sheets of heavy duty aluminum foil. Evenly divide the seasoned vegetable mixture across the sheets then top each with a mix of sausage and shrimp. Fold up the sides sealing the packs tightly so the steam stays inside for moist tender results.

Grill or Bake the Packs:

Place foil packs on a preheated grill or in a hot oven at 425 degrees. Cook for about 15 to 20 minutes checking that the shrimp have turned pink and the potatoes are fork tender. The sausage will deepen in flavor as it steams with all the juicy vegetables.

Serve Immediately:

Carefully open the foil packs avoiding steam. Plate and enjoy while hot. The aroma always brings everyone running to the table.

Save

Fresh corn is my favorite ingredient here. Every time I slice kernels off the cob I am reminded of summers picking corn with my family. We would always sneak a few raw bites and that sweetness comes right through in these foil packs.

Smart Storage Tips

Let leftovers cool down then store them right in their foil in the refrigerator for up to two days. Reheat by placing the foil packs back in the oven. If you need to freeze make sure to use fresh raw shrimp and sausage at the start for best results.

Ingredient Swaps

Turkey or chicken sausage brings a lighter flavor if you want less spice. Add in zucchini mushrooms or cherry tomatoes for more veggie options. Sweet potatoes work wonderfully in place of regular potatoes and give a fun color twist.

Save

Ideas for Serving

Pile the pack contents onto rice or buttery grits for a heartier meal. Offer lemon wedges or a drizzle of hot sauce on the side. For a party lay all the opened packs on a platter for a fun help yourself spread.

A Touch of History

Foil pack meals have roots in both campfire cooking and Southern seafood boils. For generations cooks have used the technique to create easy cleanup meals brimming with layers of flavor and warmth. This recipe keeps that tradition alive with a speedy weeknight spin.

Frequently Asked Questions About Recipes

→ What kind of sausage pairs best with shrimp in foil packs?

Andouille sausage offers a spicy, smoky contrast to the shrimp, enhancing the foil pack's flavor profile. Other smoked sausages, such as kielbasa, can also work well if you prefer a milder taste.

→ Can I use different vegetables in this foil pack?

Absolutely. Swap in vegetables like zucchini, squash, or green beans based on what’s in season or to match your personal preferences.

→ How do I know when the shrimp and potatoes are cooked through?

Shrimp turns opaque and pink when fully cooked, while potatoes become fork-tender. Check for these signs after about 15–20 minutes of cooking.

→ Is this meal suitable for outdoor grilling?

Yes, these foil packs are perfect for grilling. The foil seals in moisture and flavor, making them ideal for outdoor cooking without the need for extra pans.

→ How can I add even more flavor to the shrimp?

Marinate shrimp in Cajun seasoning and olive oil for 30 minutes before assembling the foil packs. This helps the spices infuse deeply into the seafood.

→ Can I prepare these foil packs ahead of time?

Yes, you can assemble the packs a few hours ahead and refrigerate until you’re ready to cook, making them convenient for entertaining or busy evenings.