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- 1 pound large shrimp, peeled and deveined - 1 pound Andouille sausage, sliced - 2 cups baby potatoes, halved - 1 bell pepper, diced (any color) - 1 medium onion, diced - 4 cloves garlic, minced - 2 tablespoons Cajun seasoning - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients is the first step to your Cajun shrimp and sausage foil packs. Start with fresh, large shrimp. They should be peeled and deveined for easy eating. Next, grab a pound of Andouille sausage. This spicy sausage adds great flavor. Don’t forget baby potatoes. Halve them to ensure they cook evenly. Now, let’s add some color and taste. Choose a bell pepper in your favorite color. Dice it up along with a medium onion. Garlic is a must for that rich flavor; you’ll need four cloves minced. Finally, reach for Cajun seasoning. This spice mix brings the heat and depth. You will need olive oil to help everything blend. Add salt and pepper to taste. Fresh parsley makes a great garnish. It adds a pop of color and fresh taste to your dish. For the full recipe, check out the detailed instructions above. - Preheat your oven to 400°F (200°C). If you want to grill, preheat it to medium-high. - In a large bowl, combine the shrimp, sausage, baby potatoes, bell pepper, onion, and garlic. - Tear off four sheets of aluminum foil, each about 12x18 inches. - Divide the shrimp and sausage mixture evenly among the foil sheets, placing it in the center of each. - Drizzle the olive oil over the mixture, then sprinkle with Cajun seasoning, salt, and pepper. Toss everything well to coat evenly. - Fold up the sides of the foil over the mixture to create a sealed packet. Make sure there are no openings. - Place the foil packs on a baking sheet or directly on the grill. Cook for 20-25 minutes. The shrimp should turn pink and cooked through, and the potatoes should be tender. - If you choose to grill, keep the same cooking time. After cooking, unwrap the foil packs carefully. Steam will escape, so watch out! Garnish with fresh parsley before serving. You’ll find the full recipe gives you a flavor-packed meal that’s easy to enjoy. You can adjust the Cajun seasoning to fit your taste. Start with a little and add more if you like it spicy. This dish should taste bold yet balanced. The shrimp should cook until they turn pink. Check that the potatoes are tender too. You want both to be perfect and ready to enjoy. I love to garnish with fresh parsley for a pop of color. Lemon wedges add a bright flavor that pairs well with the dish. Serve the foil packs right on the table for a rustic feel. This makes for a fun and casual dining experience. If you have a larger group, consider doubling the recipe. This way, everyone gets enough to eat. Use larger foil sheets to hold all the tasty ingredients. You can easily make more servings without any fuss. Enjoy cooking for your friends and family! For the complete details, check the Full Recipe. {{image_2}} You can switch the shrimp and sausage for other proteins. Chicken works well, as does fish. For a lighter meal, try using cod or tilapia. You can also explore different vegetables. Zucchini, corn, or asparagus add great flavor and color. Feel free to mix and match based on what you have. Want more heat? Add extra Cajun seasoning or a splash of hot sauce. You can also try different herbs or spices. Paprika, thyme, or even a bit of lemon zest can enhance the dish. Don’t be afraid to get creative with your spice blends. Each change can bring a new twist to this meal. You can add cheese for a creamy touch. Try cheddar or pepper jack for a fun kick. You can also drizzle your favorite sauce before sealing the foil. This adds a nice layer of flavor. For a fun outdoor experience, cook these foil packs over a campfire. It’s a perfect way to enjoy nature while eating a tasty meal. For the full recipe, check out the details above. After you enjoy your Cajun shrimp and sausage foil packs, store any leftovers promptly. Place the foil packs in a shallow dish to cool. Once cooled, transfer them to airtight containers. Use glass or plastic containers with tight-fitting lids. This helps keep the shrimp and sausage fresh. Store them in the fridge for up to three days. When you're ready to eat your leftovers, reheating them safely is key. You can use the oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the foil pack on a baking sheet and heat for about 10-15 minutes. If using a microwave, remove the foil. Place the food on a microwave-safe plate. Heat in short bursts, checking every minute until warm. To keep the flavor and texture, avoid overheating. Freezing is a great way to save your foil packs for later. To freeze, let the cooked packs cool completely. Wrap them tightly in plastic wrap, then place them in freezer bags. This prevents freezer burn. You can store them for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat as mentioned before to enjoy a tasty meal again. Cajun Shrimp & Sausage Foil Packs cook quickly. In the oven, they need about 20-25 minutes at 400°F (200°C). On the grill, they take the same time. The key is to check the shrimp. They should turn pink and curl up. Potatoes should be tender. If needed, cook a few more minutes. Yes, you can make the foil packs ahead of time. Just prepare the packs and store them in the fridge. It’s best to use them within 24 hours for fresh taste. If you want to keep them longer, freeze them. When ready to cook, thaw in the fridge overnight. These foil packs go great with many sides. Here are a few ideas: - Rice or quinoa for a filling meal - A fresh green salad for crunch - French bread to soak up the juices - Coleslaw for a cool contrast You can mix and match these sides to fit your taste! For the full recipe, check out the details above. This blog post covered a tasty recipe for Cajun Shrimp and Sausage Foil Packs. We discussed the key ingredients, preparation steps, and cooking methods. I shared tips for perfecting the dish and suggestions for serving. You can even customize the recipe with different proteins or spices. Remember to follow storage and reheating tips to enjoy leftovers later. This dish is fun, simple, and great for gatherings. Try it out, and enjoy a flavorful meal that friends and family will love.

Cajun Shrimp & Sausage Foil Packs

Savor the flavors of the South with these Cajun Shrimp & Sausage Foil Packs! This easy recipe combines succulent shrimp, spicy Andouille sausage, and tender baby potatoes, all seasoned to perfection. Perfect for grilling or baking, these foil packs are not only delicious but also quick to prepare and clean up. Click through to discover step-by-step instructions and impress your family with this mouth-watering dish tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 pound Andouille sausage, sliced

2 cups baby potatoes, halved

1 bell pepper, diced (any color)

1 medium onion, diced

4 cloves garlic, minced

2 tablespoons Cajun seasoning

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). If using a grill, preheat it to medium-high.

    In a large bowl, combine the shrimp, sausage, baby potatoes, bell pepper, onion, and garlic.

      Drizzle the olive oil over the mixture, then sprinkle with Cajun seasoning, salt, and pepper. Toss everything well to coat evenly.

        Tear off four sheets of aluminum foil, each about 12x18 inches.

          Divide the shrimp and sausage mixture evenly among the foil sheets, placing it in the center of each.

            Fold up the sides of the foil over the mixture to create a sealed packet, ensuring there are no openings.

              Place the foil packs on a baking sheet or directly on the grill. Cook for 20-25 minutes, or until the shrimp are pink and cooked through and potatoes are tender.

                Carefully unwrap the foil packs (steam will escape) and garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    - Presentation Tips: Serve the foil packs directly on a plate for a rustic look. Optionally, place a lemon wedge on the side for an extra zing.