Damn Delicious

Shrimp Boil Foil Packets

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up! 

Shrimp Boil Foil Packets - Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It's a full meal with zero clean-up!

The traditional shrimp boil is converted to an easy peasy foil packet dinner option.

Packed with shrimp, andouille sausage, corn on the cob, and baby red potatoes, you have a full meal right in these packets, packed with so much flavor and just the right amount of heat. You also have a grill option or oven option. You can’t go wrong either way.

And the best part comes in two – there’s zero clean-up and you can also prep this ahead of time. Win and win.

Shrimp Boil Foil Packets

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up!

10 minutes15 minutes

Ingredients:

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 pound baby red potatoes, halved
  • 2 tablespoons olive oil
  • 4 teaspoons cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
  5. Served immediately, garnished with parsley, if desired.

Notes:

*This can also be baked for 15-17 minutes at 425 degrees F.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 622.0 Calories from Fat 315
% Daily Value*
Total Fat 35.0g 54%
Saturated Fat 10.1g 51%
Trans Fat 0g
Cholesterol 377.1mg 126%
Sodium 1374.6mg 57%
Total Carbohydrate 26.7g 9%
Dietary Fiber 2.9g 12%
Sugars 4.8g
Protein 49.0g 98%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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267 comments

  1. Can I freeze the cooked packages

    • Rated 5 out of 5

      I used frozen raw shrimp, frozen corn on the cob , combined them with potatoes and sausage. Kept the packets in the freezer,  and kept them on ice til I got to campground. Placed the frozen packets directly on coals for 45 – 50 minutes and it was perfect. 

  2. We love this recipe!!!   Great summertime food

  3. Rated 5 out of 5

    This was incredibly easy and yummy! Both kids loved it, even though at first they had their doubts. I did change a couple of things. First, I did not include corn in the packet. Instead I cooked the corn on the cob and served it separately. The other thing I did was I used Creole seasoning just because I didn’t want it to be too spicy. I also used frozen raw deveined, tail-off shrimp (thawed). It was SO yummy and quick! Definitely need to do this one again. Thank you so much for yet another great recipe!

  4. Rated 5 out of 5

    When my husband says “I would serve this to company”…..you know it’s a winner!  And this won the prize!  Great recipe!  I changed it up a bit.  Used the Old Bay like the other reviewers but added smoked paprika and garlic powder.  I also used tiny, mini, baby potatoes which I halved.  No need to pre-cook those.  I did however parboil the corn.  Cooked it all on the grill at 425 for 20 minutes and came out perfect!  

  5. This is my family’s favorite summertime dinner!! LOVE it and it’s so easy to make!

  6. I love this meal! So easy and the family loves it. I do it in the oven and it takes a bit longer than suggested, but it turns out really great. I use Tony Chacheres as my cajon spices and it’s fantastic! An easy, must-try!

    • I use his creole seasoning as it is a little milder.  My family prefers sweet italian sausage.  These are delicious.

  7. Rated 5 out of 5

    My husband won’t eat anything spicy, so I’m going to substitute regular smoked sausage and some Old Bay seasoning (at least for his). I know my daughter and her fincee would love this, too!

  8. Rated 5 out of 5

    Glory be to Jesus. Did it in on the Traeger. Amazing!

  9. Rated 5 out of 5

    Great recipe

  10. Rated 5 out of 5

    Have made these many times and everyone loves them. So easy and zero cleanup! I recommend this recipe to serve to family and friends. They won’t be disappointed.

  11. Rated 5 out of 5

    Made this while we were camping and it was wonderful. Great flavor. I will be making this again!

  12. Rated 5 out of 5

    We go camping a lot, so I changed it up. I added a can of roasted corn, drained and smoked turkey sausage. Instead of individual packets I did it in a foil pan. It was easier especially when I had to double the recipe for a lot of people. Its so yummy.

    • I’m making this for camping as well and prefer to mix everything in the foil pan ahead of time rather than at the camp site, did you do that or make it there!? If so how long do you think it’ll be ok for in a cooler before cooking? 

      • I froze the packets and kept them on ice in cooler. I placed the frozen packets directly on the coals for 45 – 50 minutes and it was perfect. 

  13. Rated 4 out of 5

    I would add to the recipe to put everything in a single layer. Things didn’t cook thoroughly because it was slightly piled and the potatoes would be better boiled first then baked with the rest because they needed more time than the shrimp 

  14. Rated 5 out of 5

    I really enjoyed this recipe!! Used Tony Chacere’s and lemon pepper seasonings along with salt and pepper. I precooked my potatoes in the microwave for about 7 minutes. So delicious and easy! I made 2 foil packets…put them in the oven on 425 for about 20-25 minutes and they were perfect! Shrimp and sausage was perfectly tender, potatoes were just right, corn was tasty! I will definitely make it again. 

  15. Thanks for sharing recipe. Did mine in the oven at 425 for about 20 minutes. Came out perfect. Did precook red potatoes in microwave for 5 minutes. Used Old Bay seasoning instead of Cajun. The andouille sausage had the right amount of kick. Definitely making this again!

  16. Rated 4 out of 5

    I’ve made this several times in the past couple of years on the grill or in the oven.  I eventually cut out the cajun seasoning as the chicken andouille sausage that I use now is spicy enough for us.  We travel in our RV for months at a time and this is a quick and easy, yummy meal with no clean up. I don’t precook anything.  I often buy frozen deveined raw shrimp and frozen corn on the cob to keep in the freezer. A family favorite.

  17. Rated 5 out of 5

    Great recipes. Keep up the good work. However you have too many ads. It turned me off as soon as I visited site.

  18. Rated 5 out of 5

    Great! Baked in oven…precooked corn and potatoes! Added butter to packet & asparagus! Many compliments…will definitely make again! Yummy! Served with garlic bread.

  19. Rated 3 out of 5

    The flavors were on point but WHOA NELLY. That is a lot of cajun spice, I’ll probably use about half that next time. My corn and potatoes definitely weren’t done after 17 minutes either, I should have read the reviews. I just threw them in the microwave for a couple mins after i took them out. 🙂

  20. Made this put in the oven at 425° for the 17min.had to cook it 8 min longer potatoes and shrimp not done shrimp done potatoes still not fully cooked had to microwave for three minutes more followed your instructions and next time going to preboil potatoes

  21. I think I see tiny tomatoes in this recipe, don’t I?

  22. For faster potato cooking I use the steamable potatoes in a bag that they sell at Walmart. If you use the steamable potatoes in a bag you can put everything in the foil pack raw and it tastes just as great

  23. When you say there’s zero clean-up and you can also Prep this ahead of time. does this mean you can fix it and freeze? Or are you meaning prep ahead of time and cook later, or prep/cook ahead of time and warm up another day???

    I am asking because I was looking for a shrimp recipe like this that I could prepare ahead of time/freeze, then cook a different day. (foil freezer packets)

    I have gone ahead and cooked the sausage, potatoes, corn and spices (in oven). I am going to freeze these and then when I want it, I will heat this up and add in the shrimp (which I will cook up with same spices separately since shrimp cooks quickly). Mix it all together and ……

    Don’t know yet how this will turn out, but I needed a freezer packet meal. Please let me know if you think this will work or if I have completely ruined the dish. Thanks.

    • Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I have only prepped this ahead of time! 🙂

      As always, please use your best judgment for freezing and reheating.

  24. Love this recipe!!

  25. I use frozen diced or shredded hash browns. I defrost them half way in the microwave. Put a big heap of them right on the foil. The olive oil will mix w them. They are always cooked through and if they overlook, they are more like mashed potatoes! Delish and easy!

  26. Wow! This turned out perfect. I used frozen shrimp, and everything else as noted. Let my grill get to about 425 before putting foil packets on. Then cooked for 22 minutes before taking them out. I Let them sit for another 10 minutes before opening. Everything came out perfectly cooked. My 16 yr old niece said it is her new favorite meal. Thanks!

  27. We absolutely loved this meal! We had friends over and they raved about it too!  I read all of the reviews beforehand and was a little skeptical at first because of some of the comments but everything turned out amazing! I didn’t parboil the potatoes or the corn , I cut the potatoes into quarters instead of halves, and I left The shell on the shrimp.   I also decided to use old bay seasoning instead of the Cajun- yum! 20 minutes on the grill and done! Will definitely be making this again! 

  28. Loved! followed guidance of others and flash boiled potatoes for about 5 mins, after cutting into small bite sized pieces…cooled after. Then added all ingredients into a large bowl to mix before dividing into 4 portions on foil. And cooked on grill for about 18 mins. I did cut the cajun seasoning by about 1/3rd…and added one pad (TB) of butter to each foil packet before closing…Just Delish!! Thanks for the inspiration!!

  29. Partially cooked small red baby potatoes in microwave then cut into small pieces. Even so, the potato bites and corn weren’t cooked through in the foil packets. This recipe makes no sense cooking everything at the same time. The shrimp takes no time and the sausage is already cooked (just needs heated through). In a real shrimp boil, the potatoes and corn are ALWAYS cooked first to give them a head start. This recipe is not a quick and easy nor convenient meal.

    • Pat, thank you for your feedback. However, if small enough potatoes are used, they will cook through in the time allotted. But if you wish to use larger potatoes and/or corn, then yes, parboiling is the way to go!

  30. This was a easy dish I made this and no pans or dishes to clean up.Love it 

  31. I have frozen jumbo shrimp.
    Should I thaw them first?

  32. Made this tonight & it is delicious! I used Johnsonville Better with Chedder smoked sausage. & added mushrooms and a little lemon juice. I only seasoned to taste using Weber N’Orleans Cajun seasoning along with salt pepper & used olive oil spray. Will definitely make this again. Family loved it.

  33. Hello! Looking forward to trying this at a campout this weekend! Do you have a recipe for the cajun seasoning? Or if you use store bought, is there a particular kind that you prefer to use? I was linked to your recipe from a different site, and that person mentioned that your seasoning is so tasty in this recipe :). Thanks!

    • The seasoning is store bought, but you really can’t go wrong. Any cajun seasoning that you like or is available at your local grocery store will be fine!

    • Rated 5 out of 5

      I’ve done these many times. I found if you use the mini yellow potatoes instead of red they cook faster and are done on the grill in 15 minutes.

  34. Made it yestetday, outstanding!  Pat-boiled the potatos.  Too early for corn here, so I substituted marinated pepper strips and mushrooms.  To die for!  Thank you!

  35. I’m serving this to my priest for dinner and was wondering what you would serve with it? I’ve made several times for myself and I just eat it by itself. I was thinking french baguette??

  36. I’ve made this dish several times. The potatoes are never done in 15 to 17 minutes, and yes I used small red potatoes even cutting them in quarters. Usually takes about 40 minutes unless you parboil the potatoes. 

  37. This was an absolute winner!  My husband and kids raved about how delicious the meal was, and NO CLEANUP!!! My kids are pretty sensitive to spicy foods, but they handled the seasoning + sausage just fine.  Love, love, love this recipe!

  38. How long in advance can you make these? I am going camping on a Saturday and was hoping to prep these on Friday and bring them up in a cooler. Thanks!

    • A day or two at least but as I am not an expert on food safety, I cannot really say with certainty – sorry, Loriana! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

  39. Great flavor, everything was cooked perfectly except for the potatoes which were still rock hard after 30 minutes in the oven @ 425 degrees, Shrimp was still raw in the center at the 17-minute mark which is why I cooked packets for 30 minutes but didn’t dare cook longer for fear of over cooking the shrimp. I also added sliced red pepper to the packets, next time going to added some butter and lemon slices to the packets as well. Notice some people food wasn’t cooked enough, tip: make sure ingredients are in a single layer in your packet and not piled on top of one another which may explain extended cooking time.

  40. Cooking directly in foil is really unhealthy.  This is not new!  Putting your food in parchment paper first, or simply lining your foil with the parchment so your food only comes in contact with that is a much safer alternative.  

  41. We love this recipe.  Suggestions for everyone when cooking:

    Cut up the red potatoes and microwave them for 5 minutes first.  Easier than baking or boiling and will make them just soft enough so that they cook at the same pace as the other ingredients. If you do this, you can also use larger red potatoes if that’s what you have. 

    Cut the ears of corn into 6 rounds each instead of 4.  Looks better and like the picture

    I use Old Bay instead of Cajun spice. Just personal preference.

    If frozen shrimp are cheaper than fresh when you make this, that works fine. Thaw them in a bowl of water.  You can buy them with the shell on but deveined so you don’t have to do a lot of work.  Cook with the shell on so they have more flavor and don’t dry out.  You don’t have to pay them completely dry first- the little extra moisture will help create steam. 

    Mix everything in a big bowl first so it’s easier to coat all the ingredients with oil and seasoning.  I’ve tried it with butter and without.  The oil alone is enough for me. 

    If you aren’t concerned with equal portions, I just put this in two big foil packs and serve on one big platter.  Great presentation and everyone can eat what they like.  I also think the bigger packets steam better. 

  42. We love this recipe.  Suggestions for everyone when cooking:

    Cut up the red potatoes and microwave them for 5 minutes first.  Easier than baking or boiling and will make them just soft enough so that they cook at the same pace as the other ingredients. If you do this, you can also use larger red potatoes if that’s what you have. 

    Cut the ears of corn into 6 rounds each instead of 4.  Looks better and like the picture

    I use Old Bay instead of Cajun spice. Just personal preference.

    If frozen shrimp are cheaper than fresh when you make this, that works fine. Thaw them in a bowl of water.  You can buy them with the shell on but deveined so you don’t have to do a lot of work.  Cook with the shell on so they have more flavor and don’t dry out.  You don’t have to pay them completely dry first- the little extra moisture will help create steam. 

    Mix everything in a big bowl first so it’s easier to coat all the ingredients with oil and seasoning.  I’ve tried it with butter and without.  The oil alone is enough for me. 

    If you aren’t concerned with equal portions, I just put this in two big foil packs and serve on one big platter.  Great presentation and everyone can eat what they like.  I also think the bigger packets steam better. 

  43. Do you put the raw shrimp right in with the potatoes, corn and sausage?  Im wondering about that!  Could you use frozen already cooked shrimp?  

  44. When cooking in oven, is it best to put on a cookie sheet or place directly on the baking rack?

  45. Can you use a air fryer to make this shrimp boil packets if so how

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  46. Can this be cooked in the oven? If so, what temperature and for how long?

  47. this waa delicious but sausage was a little spicy for younger children. Can u recommend a milder type sausage?

  48. I just ordered your cook book!!
    My question is for the foil shrimp dinner will it be ok to use uncooked frozen shrimp?

  49. i see sooo many people omplaining about the BABY POTAOES!!! REALLY ITS NO THAT BIG OF A DEAL I THINK YOU CAN FIGURE OUT TO START THE SMALL POTATOES FIRST LIKE WOW!!!!! ANYWAY THE POTAOES WILL COOK IF YOU KNOW WHAT YOU ARE DOING ….. SLICE POTAOES FIRST AND GO FROM THERE !!!!!!

  50. This bitch is known for stealing recipes and stole your shrimp boil.  http://www.lecremedelacrumb.com/shrimp-boil-foil-packs/

    Here’s the kicker. She also made a video of it and it has 5 mil views in just 24 hours.  I hope you get justice for this. 
    https://www.facebook.com/cremedelacrumbblog/videos/1325780074138208/

  51. She stole your recipe.  I thought this was yours. 🙁

    http://www.lecremedelacrumb.com/shrimp-boil-foil-packs/

  52. Have you tried this over a campfire when camping?  I know a grill would work but wondering if we can cook the packets over the fire.  

    • I actually haven’t – sorry!

    • These are great camping and yes even the first night out backpacking- I freeze the packets and they thaw in the plastic bag. Paired with a good can of beer- I like inexpensive beer like 24 oz Pabst Blue Ribbon, they are a trip highlight. If we catch any trout, we re-use the aluminum foil to wrap up the fish for the coals of a small campfire. 

    • I have made this several times, always over a campfire. They turn out great. We do precook the potatoes a bit and always use raw shrimp.

  53. Hi. I am making the shrimp boil in foil packets tonight. I accidentally bought Cajun Smoked Andoullie sausage instead of just regular smoked sausage.

    Will the Cajun season be TOO much spice? Or should I go back to the store and buy the regular smoked sausage. I’m a little pressed for time.

    Another questions: would Old Bay Seasoning taste ok with the Cajun Smoked Andouille sausage?

    I hope you can reply back today.

    • If you are already using cajun smoked andouille sausage, the additional seasoning may be too much. But as always, please use your best judgment regarding substitutions and modifications.

  54. This is my 2nd time making this! It’s delicious! I precook the potatoes & corn then add it to the remaining ingredients in the foil! It’s a winner!

  55. I really should have read the comments.  The potatoes do not cook in the time suggested.  Also the instructions do not say to cut the potatoes smaller to cook better.  So my shrimp is perfect and everything else is under cooked

  56. I love love LOVE this recipe! I have made this many times and it never fails to impress!

    It is important to note that I also had trouble with my potatoes the first time. I would recommend cutting them really small and baking them with olive oil for 20-30 minutes before putting them in the packets. I know the the recipe says not to, but if I don’t it always seems that by the time the potatoes are cooked, the shrimp is way over-cooked. Better safe than sorry!

    Also, use corn off the cob. This is just a preference so that its a fork-only meal. I LOVE putting this in a bowl over orzo pasta. Open the packet over the orzo and the juices make it moist, delicious, and definitely filling!

  57. Perfect recipe for the day 🙂 Just wondering, what if I don’t want corn, what is the best replacement?

  58. Can all these ingredients be placed in a pan covered with foil instead of making foil packs?

  59. I made this tonight! Taste pretty good but the cooking times are a bit off. I made mine in the oven at 425 and when I took it out after 17 minutes the shrimp was still uncooked. I ended up going 25 minutes. Everything is cooked except the potatoes are still pretty raw. And trust me they are cut small!!

  60. After read your organized and easily understandable “Shrimp Boil Foil Packets” recipe article now I am confident to make it myself . Hope as soon as possible I will prepare it according your recipe and taste it. However, thanks for sharing with us.

  61. Y’all, try this with Tony Chachere’s. It won’t disappoint!

  62. Thank you for the recipe. We combined all ingredients in a deep disposable aluminum pan and baked in the oven for 35-40 minutes at 400 degrees.

  63. Girl, I cannot stay off of this page. I mean how could I after catching a glimpse of this?! Looks amazing!

  64. These shrimp boil packets look amazing!  I love foil packets because it means I can enjoy a tasty meal with minimal clean-up!

  65. An interesting idea! I will try it soon.

  66. I want to make these in the oven how long
    Would I cook it for and on what temperature ? 

  67. DO NOT FOLLOW THIS RECIPE WHATEVER YOU DO. I had to cook everything for almost an hour before the potatoes were even close to edible and I followed the recipe to the letter.

    Made for a very grumpy family with dinner being over 30 minutes late.

  68. Since fresh corn is out of season, could you use those already cut cobs that I see in the frozen section?  I am unfamiliar with these little frozen beasts. Thank you for giving my family the BEST at home dinners that they have had in years!!!

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  69. Do you think if I added 3 or 4 small clams they would open up and cook well enough in 15 min cook time?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  70. Result was perfection! I made 10 for the football game Sunday…went out at halftime to gather ingredients to make 10 more! I used whote Red Potatoes with small cuts. Quartered corn. 1.5 ounces of sausge and 8 shrimp per.(along with oile and sesonaings) Grill med-high 14 minutes and EVERYTHING was cooked perfect!

  71. I love this recipe! I have made it several times now. I tried using canned veggies as the corn was hard to cut through. It still worked! I have used corn and green beans so far! Delicious!

  72. Made this tonight and my husband and I both loved it!  Easy clean up is a plus too!  Thank you 

  73. This was perfect for a busy day/night. My husband compared it to Joes Crab shack. I got a big thumbs up. And clean up was great. Thank you!

  74. My family LOVES this recipe!! Added fresh green beans to it tonight. Think this might be the secret seasoning to get them to eat more veggies

  75. I tried this tonight and like others the potatoes were not cooked at all, but we did cut wedges from a large potato. Next time I might use potato cubes, pre-boil, or skip them. The cajun seasoning I made from scratch made this too salty, but I’ll make these modifications next time and go lighter on the seasoning. I used 3/4 t per packet and it was too strong. Good flavor, we liked it a lot and will make it again. Thanks for sharing!

  76. Can you use small frozen corn?? When I make the low country boil that is what we use.

  77. This was so good!! It’s just me, so I halved the recipe, and I made it in the oven. I didn’t have sausage, so I omitted that. I used old bay instead of Cajun seasoning, country crock spread instead of olive oil, and I didn’t put salt/pepper, but I did add about 1/4 tsp garlic powder per packet. I read all the reviews (I love when recipes have reviews – helpful ones!) and took some of the advice. I “parboiled” (sorta) my potatoes by cutting the big ones into fourths and the small ones into halves, and microwaving them on a paper plate for about 4 1/2 minutes. Then I put everything into the packet and baked it for 15 minutes at 425, and it came out perfectly cooked and delicious!! This is so much faster than the stovetop version, and doesn’t make 4,729 lbs. (a plus when it’s just me!). I am gonna try crawfish maybe next time. Found this from Pinterest (it wasn’t your first recipe I’ve tried), and it’s a keeper! Thank you, and thanks everyone for the helpful reviews! 

  78. I made this on the grill for  the first time tonight – delicious. I bought regular red potatoes, so thank you to the person who suggested par-boiling. That worked out really well. I did substitute 1T butter per packet for the olive oil. It cuts a bit of the heat, but more importantly, combines with the seasoning and liquid from the shrimp to make a fantastic “sauce” to dip the corn in, or sop up with some crusty bread. I’ll definitely be making this again.

  79. I made this two nights in a row – it was that easy and delish!! I used tiny Yukon Gold potatoes and cut them into quarters or eights depending on their size and they cooked through just fine in 15 minutes. My grill on high cooks at about 500°. Everything was perfect! Loved it!

  80. This is another great recipe I will make again. I only made one substitution, linguica instead of the smoked andouille sausage. It was such an easy dish to make with virtually no clean up!

  81. Amazing! Prepared this tonight, in addition I squeezed fresh lemon juice over shrimp before tossing and cooked on gas grill for approx 14 mins and it was PERFECT. I was skeptical about potatoes being fully cooked, but they were awesome. I used a pecan audotulle sausage.
    My family says this is a new favorite.

  82. These look totally delicious.

  83. Is the andouille sausage you used pre-cooked before putting it on the grill or can we put it with everything while raw?

  84. We love Cajun food, and miss the South. The andouille sausage is delicious, but too much grease for us, so we tried a chicken sausage and it was delicious! Thanks for the sharing the recipe.

  85. Want to make this tomorrow nite, do I have to pre cook the corn as well as the potatoes?

  86. I made this tonight and followed the recipe. It’s great but requires a lot more time if you are cooking in the oven. I ended up adding butter to produce steam and it finally cooked in 42 minutes. I also thought it needed more seasoning. 

  87. Made this tonight super yummy

  88. Could I use a small square foil cake pan and cover that with foil?

  89. Can I lay the foil packs directly on the ovrn rack

  90. Hi. This looks delicious. I’m going to try it tonight. I know you can substitute chicken in this dish but since my husband is ONLY allergic to shrimp, are there any other seafood variations you would recommend using with the other ingredients?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

  91. Love your recipes

  92. Easy and yummy however the potatoes didn’t cook through ….I think I’m going to parboil potatoes first next time.

  93. This looks yummy, but my daughter is allergic to shellfish.  I’m wondering what I could substitute for the shrimp in hers. I’m thinking perhaps a mild pre-cooked chicken sausage should work. If I use cut up raw chicken breast, will that work?  What about other fish options?  (She loves and can eat fish other than shellfish.)  Any other ideas for substitutions for her? 

  94. This was so tasty! Thanks! We plan to use it camping too.

  95. I want so much to try this, but the carbs, & sodium are so high……

    • Try subbing the potatoes and corn for less starchy veg. Like zucchini and summer squash, onion, green or red bell pepper. You can even slip in carrots and celery for color and flavor. I would also add several cloves of garlic and butter for more taste but EVOO will work fine too. Since you aren’t dealing with potatoes and corn the cook time is quicker. Otherwise the squash will be mush.

  96. This looks awesome. Going to make it for dinner tonight. Read the comments about the potatoes not cooking all the way through for some of the people. I was going to try and either parboil them or cut the potatoes into smaller pieces (like 1/4 or 1/6 depending on the size of each potato). Was going to be pressed for time a little and was leaning towards cutting them smaller. Was wondering what your thoughts might be or if you had any suggestions. I will be baking them in the oven. Thanks a bunch!

  97. I just cooked the same recipe and it’s delicious ! Really amazing. Thanks for the advice, really appreciated.

  98. Cooked tonight, yummy recipe however shrimp turned to mush.  We used gas grill on high and timed 12 minutes.  Potatoes and corn were perfect and used chourice which was great, used jumbo shrimp which were way overcooked.  Next time I will put shrimp on a grill basket by themselves.

  99. Have you tried cooking the packets in a slow cooker? I have done that with others before with no problem. I was worried the shrimp might get over cooked though (I have only done chicken in the slow cooker). 

  100. This looks so good, but my kids won’t go near andoille sausage. Do you think using kielbasa would work as a substitute?

  101. should the sausage be pre-cooked or still raw?

  102. Great recipe and spot on! I made this last weekend using the hot Down Home sausage, instead of the andouille, and received nothing but rave reviews! Everything cooked perfectly! I used the small red potatoes and cut them into quarters (some into sixths). This is now in my regular rotation! Thanks for the recipe!! 

  103. Followed to the letter and everything was still raw.  

    Most of the time when cooking in foil, you have something added that creates steam.  Nothing in this creates enough steam to cook it properly in an oven.  

    Add some butter to the foil pack and you will have a different result

  104. Flavor=FABULOUS

    Cooking time=way off

    Such a great recipe! I ended up having to boil my potatoes a little first and then add them to the rest of my meal. My shrimp were frozen so that may have helped time wise. I ended up cooking in over for 30 minutes.

    Once again great idea! And very yummy!

    Thanks!

  105. Is this recipe assuming the sausage is already cooked or raw?

  106. Per the nutrition info you listed it says 622 calories per serving, is that correct or is it meaning 622 for all 4 servings?

  107. I’ll bookmark your blog and check again here frequently because it’s very exciting

  108. okay this is DELISH!!!!! BUT… YOU HAVE TO PAR cook potatoes – no seriously have too!! and we will do again and add shrimp in mid way!! potatoes were TENY TINY and still needed more time and BIG shrimp wayyyy overdone!!!! 
     
    So par bake potatoes and add shrimp in half way and it will be amazing !!!!!! Great camping meal!

  109. Omg I made this tonight for a party and I have received the best compliments !! Awesome meal!!!

  110. I tried this for Easter dinner this year and it was a huge hit with my three sons.  I made enough individual packs so everyone could have seconds and also take one home.  Now I know how to get them to visit!

  111. Awesome recipe,  I have tried ant it tastes wonderful, my husband really loves it. Thanks

  112. Made this on the grill last night and wife and daughter loved it. Neither particularly love spice or shrimp but they loved this.

    When I make this again though I’ll pay more attention to the size of the baby potatoes. I missed the part where they were supposed to be halved so the little ones were done all the way but the larger ones were not. On the larger ears of corn, I halved the quarters again and used 2 tbs of butter for each packet.

  113. This is an interesting idea but did not work perfectly.  Taste was close to frogmore stew and it was easier.  However, I did not have a grill so I used the oven.  I pre cooked the corn and potatoes for about 10 minutes in old bay as other reviewers suggested.  Once in the oven after 17 minutes  the shrimp were not cooked.  I had to add a small amount of liquid to the pan in order  to completely cook the shrimp.  I put all ingredients in a foil lined baking pan and covered the top with more foil.  Once the liquid was added it was only a matter of about 5 minutes for the shrimp to completely cook.  They were moist and delicious.  I did leave the shells on.  My suggestion is  if making this in a larger batch, add liquid (about 1/2 cup) to the pan at the beginning.  I used beer.  I will try this on a grill once I replace my old one.  This is an alternative way to make frogmore stew without the hassle and with very similar results.  I would never have thought to make frogmore stew this way if it weren’t for this recioe.  Thanks!

  114. Just made this for dinner and it was AWESOME!  I read the comments and wisely parboiled the corn and the (small as in littlest) red potatoes that I cut up into fourths. I used turkey sausage and threw it on the grill for a few minutes to get some nice grill marks. I sliced the sausage after I grilled it. So basically, the only thing that wasn’t “cooked” ahead of time was the shrimp. It was perfect that way.  I also tossed all ingredients into a huge bowl first so that everything got coated well!. I then grilled the foil packets on the Big Green Egg for 15 minutes at 425 degrees! I sprinkled some Old Bay on it afterwards and it was the bomb!!! My hubby dipped his in come cocktail sauce! Everyone loved it! Super easy! Thanks for the great recipe!!!

  115. Ok, this looked so good to me so I thought I’d give it a try.  I bought baby reds, cut them into fourths and took everyone’s advice and par – boiled them and the corn first. I used jumbo frozen shrimp peeled and deveined with the tail on. They did NOT overcook in the 15 minutes on the grill. They were cooked perfectly.  I think it’s because they were jumbo and frozen. I know the recipe is meant to be healthy, but after sprinkling with parsley, I finished he packets with a good dousing of melted butter. I have picky eaters, but EVERYONE loved this!! It’s definitely going into the rotation.

  116. I am making this tonight….there is a problem with the amount of time it takes to cook in the oven. I have has this in the oven for an hour at 425 and it still is not done. Maybe a little more info on size of ingredients would be helpful

    • I am actually worried about your oven temperature – poor calibration can affect cooking time substantially. You can read more about it here.

  117. Do you use frozen shrimp or fresh? If frozen do they need to be thawed first?

  118. What is your preferred Cajun seasoning if buying off the shelf? Assuming we don’t want to make our own. 🙂

  119. I made this last night for dinner. I didn’t have potatoes (for some odd reason) or sausage so I just added onions and red peppers. It was a great combination and it cooked fast. No messy cleanup and it made enough for leftovers for work tomorrow. Great recipe! 

  120. If using Cajun Style Andouille do I omit the Cajun spice?

  121. I made this today and it was super easy and delicious! I bought those tiny red potatoes and quartered them. We grilled our packets for 15 minutes and everything was cooked through nicely. I followed the directions for how to cut the different parts. I will definitely make this again! Lots of compliments all around.

  122. This was amazing! My whole family loved.  I bought regular red potatoes so I cut and boiled them first.  Added green beans and bacon and a little title old bay seasoning.  Will make again. 

  123. Would this work in a baking dish lined and covered with foil?

  124. This was a delicious recipe, but the potatoes didn’t cook in the time listed in the oven (not even close). I wish I’d read the comments before cooking. I’d recommend adding an addendum to your notes as there are quite a few comments here regarding the potato cook time. 

  125. Can I freeze these packets and pop in the oven for an adjusted amount of  time?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  126. I’m making this recipe tomorrow but I could not find any Cajun seasoning, but I did find Cajun marinade, is it still possible to make this recipe with the marinade?

    • Renee, I recommend using Cajun seasoning, not the marinade. There are many easy DIY Cajun seasoning recipes available online.

  127. How much ahead of time can these packets be made ahead?

  128. I accidentally purchased precooked shimrp…should I sautee the shrimp separately to ensure I don’t overcook them??

  129. hi i just wanted clarification .. is it 4tsp of cajun seasoning per foil pack? thank you 

  130. Can I use butter instead of olive oil?

  131. Made this tonight, after a long day, it was easy and delicious! Cooked in oven for 20 minutes at 425, everything was fully cooked. Thanks for the great recipes and photos, I check your blog often for inspiration and love your taste!

  132. This recipe was amazing. The flavor was over the top and so easy to make. The only issue I had was it was too salty. I’ll have to figure out how to reduce the sodium next time I make this again. Maybe use turkey sausage, reduced sodium? Thank you for sharing.

  133. Too many compliment but I wan’t to say a thing that it’s over my expectation of this dish. It actually makes my day!

  134. This is fabulous and couldn’t be easier!! I am terrible in the kitchen and have little time or patience to experiment, and freak out at recipes with more than a few ingredients, but have a family to feed. This is the first of your recipes that I tried and it came out PERFECT! I assembled the packets and my hubby threw them on the grill for the specified time and it all came out delicious!! I was afraid the potatoes or corn might not be fully cooked but it was all great. (I did make sure to cut the potatoes into fairly small pieces and quarter the corn as specified.) Our only issue was it was a bit spicy for our wimpy palates so I may cut back on the Cajun seasoning or try something different (maybe Old Bay?) for next time. But I would even entertain on a summers evening with this, it was so good with a cold adult beverage : ) My hubby thought it was fabulous too, and he’s a tough customer. Thanks for the great recipe!!

  135. This was awesome! I love how you can personalize each packet. I LOVE spice. My hubby and little one not so much. Two I made with a seafood seasoning because finding Cajun spice in the Islands is hard, and the other two I use salt and pepper. I also omitted parsley from my little ones so I got no complaining from her. Our potatoes didn’t cook through either but I used regular red potatoes (didn’t want to waste gas trying to find on the island) which I thought I cut small enough but I didnt’. Anywho….I made 4 packets and we are three….so I discovered, because I left the 4th packet in the oven while we devoured the other three that if you leave your packets in the oven for 30 additional minutes with the over off….the reg red potatoes cook though nicely I cut them into 16th (quarter then quarter again). Also I added a crab packet with ghee and garlic….OMG AWESOMENESS!! Side of rice because hubby and the little one have to have rice. This will be a regular. Thank you from the bottom of my heart. I was not a slave to the kitchen today!! I love cooking but I don’t always have the time to cook 3 hour prep and cook meals anymore. Looking forward to trying even more of your meals.

  136. Hello! I am going to try this for dinner tonight but there are only 2 of us. Can this whole recipe be halved and it still work?

  137. Heyya., It looks so easy and delicious!! We grill all the time — for us it’s a way of life. Besides all that, we love shrimp boil or Hoppin John!! Thank you for sharing this great way to fix one of our favorite recipes. Luv it.. <3

  138. This looks so good. I’m going to try it with ham or bacon instead of sausage though, as I’m not a fan of sausage .

  139. Really great photos! Looks very tasty, thank you!

  140. One way to avoid overcooking the shrimp is to leave the shell on. You add a ton of flavour by cooking in the shell and it protects the shrimp from overcooking. I also had to add about 10 minutes to the cook time in the oven.
    Great recipe by the way!

  141. In my house, this has always been called Low Country Grill. Tasty stuff. Good choice!

  142. I made this for dinner tonight and it was so easy and tasted great! I couldn’t find andouille sausage in our grocery store, so I used smoked beef sausage. My husband loved the Cajun flavor and everything was cooked perfectly in 15 minutes on the grill! This recipe is a keeper!

  143. I was pumped to try these but the oven timing is way off. We had to cook everything, including the baby red potatoes, for about 40 minutes. Next time I’ll try par boiling the corn and potatoes to move things along.

  144. Hi,
    What can you use instead of the cajun seasoning? Would chili be OK? Don’t want it to be too spicy. Thanks, looks delicious and want to try it!

    • Cajun seasoning is comprised of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt and pepper – that being said, you can add any of these seasonings, to taste.

    • Old Bay Seasoning would be an awesome replacement.

  145. Would chicken work as a substitute for shrimp?

  146. Great way to treat family & guests to a football game tailgate party in my own back yard! Since we might have a rain, would it be possible to do individual steaming bags/parchment paper/ or freezer bags in the microwave over?

    • Yes, this is an absolute must for tailgating! 🙂

      The individual steaming bags/parchment paper/freezer bags sounds like a great idea but without having tried this myself, I cannot really say with certainty. Please use your best judgment.

  147. jUST WANT YOU TO KNOW I LUV LUV LUV YOUR RECIPES AND I PRINT AND/OR SAVE THEM ALL !!! I SO LOOK FORWARD TO SEE DAMN DELICIOUS IN MY IN-BOX !! I GET A LOT OF SITES, BUT YOU ARE ABSOLUTELY MY FAVORITE !!!!

  148. I tried this tonight for a trial run in the oven at 425′ it didn’t work. The timing is WAY off I had to leave in for 40 min. The shrimp got way over cooked. Oh well, 🙁

    • Jennifer, the time frame is certainly an estimate but it is best to use baby red potatoes and quartered corn to ensure a short cooking time.

    • Agreed. I’m so irritated. Everything was still cool to the touch at 17 minutes. I guess I’ll try doubling the time.

      • I made this last night and it was delicious. I partially boiled my potatoes to make sure they would be done at the same time as the rest of the food. It did take a little longer to cook but that was okay because I cook by sight and not by time. My family is still talking about the meal.
        I will do this again next week!!

  149. The directions say 4 teaspoons of Cajun seasoning, divided. But I don’t see where you use it twice.

  150. Lady, you are the QUEEN! I absolutely love all of your recipes. They’re all so rich in flavor but I don’t feel like I need to run 12 miles afterward! lol. I’m going to make this tomorrow night! (:

  151. It looks so easy and delicious!! We grill all the time — for us it’s a way of life. Besides all that, we love shrimp boil or Hoppin John!! Thank you for sharing this great way to fix one of our favorite recipes.

  152. Could you also put these in the oven? I live in an apartment with crappy campground grills we don’t like to use.

  153. This looks like a perfect weeknight dinner! Just to confirm, everything goes in raw (or not cooked in the potatoes case?). I am just wondering if the potatoes will cook in that short amount of time. Thanks!

    • Yes, that’s exactly right. It is best to use small baby potatoes to ensure a short cooking time.

      • I’d par boil the potatoes first. They don’t cook in 17 mins in the oven. (Tried recipe to the letter).

        • Asako, cooking time will vary depending on the size and thickness of the potatoes – the smaller the better! 🙂

          • I tried this Friday, and I had small red potatoes and I cut them into small bite size pieces (bite size for kids) and my potatoes were not cooked through. Next time I make this I will pre-cook the potatoes some first. But other than the potatoes not being cooked through this was delish! My husband who hates corn on the cob even said it was the best corn ever and wanted more!

    • Yes everything raw I cut my small red potatoes in half then another half made it was so delicious but my pothole where a little on the hard side making it again now

      • I wish I would have read through the reviews on this site cause this happened to me. The petite potatoes were quartered and they were definitely hard.

  154. An old favorite without
    the messy cleanup–what a clever idea! I love it!

  155. Mmmm I can smell it now and it smells like a beach BBQ dinner! This would be great to have for one last summer hoorah!

  156. can these be made on a George Forman electric grill and if so is it the same amount of time

  157. This is awesome! In our home, easy and no clean up are the magic words. That this looks like a delicious meal is a bonus!

    • Andouille sausage AND four teaspoons of cajun seasoning!! Warn any guests that have a problem with peppery foods. I have fibromyalgia and cannot eat anything with cayenne, etc. But your dishes look wonderful. Glad I just got an email about your site. We moved to cajun country. Duh. Which means I have to cook crawfish bisque at home or just order desserts when we go out for dinner.

      • I have never used Andouille because of its hot spicy taste. We have always used Hilshire Sausage, any type of it (even the low fat taste good) and the sausage is nearly always the most popular. I serve it with a champagne mustard. It’s really good! Cherchise Champagne Mustard is the best but I had to resort to making it since it is no longer sold in my market.
        Also, I use Bays Seafood Seasoning instead of cajun.

    • I made this for the second time today and it was awesome..I pre cooked the potatoes and used shrimp boil for the seasoning along with some butter and olive oil.  I also used Italian as sage instead f andouille.  This is a great recipe

    • Can you do these as a meal prep and freeze them?

      • Hi Vickie! You certainly can use them as meal prep, however, we haven’t tried freezing these ourselves yet, so I can’t answer that question with certainty. If you do try and freeze it, please use your best judgement when freezing and reheating. But please let us know how it goes!