Can I use a different type of sausage?

Absolutely! You can swap out the andouille sausage for any smoked sausage you like, such as kielbasa or even a plant-based sausage alternative.

Can I prep the vegetables in advance?

Yes, you can prepare the veggies ahead of time. Just keep them refrigerated in an airtight container until you're ready to assemble the foil packets. Don't prep more than 24 hours in advance or they might get soggy.

What can I use if I don't have Old Bay seasoning?

If you don't have Old Bay seasoning, you can create a similar flavor profile by combining paprika, cayenne pepper, black pepper, celery salt, dry mustard, and a pinch of cloves.

How do I know when the foil packets are done?

Cooking times may vary depending on your oven or grill. Check for doneness by ensuring the shrimp is pink and opaque, and the potatoes are tender when pierced with a fork.

Can I add other vegetables to the foil packets?

Feel free to add other vegetables like zucchini, bell peppers, or even corn on the cob. Just be sure to cut them into similar sizes for even cooking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Picture this: a warm summer evening, the smell of the grill filling the air, and a table full of friends and family eagerly awaiting a delicious meal. That's where this Foil Packet Shrimp Boil with Andouille Sausage comes in. It's not just a recipe; it's an experience. One of my best memories is teaching my daughter how to make this meal. She makes it at least once a month now!

This recipe is perfect for those lazy weekends when you want something flavorful and satisfying without spending hours in the kitchen. The beauty of foil packets is that they're incredibly easy to prepare and clean up is a breeze. My friend Sarah always complains about dishes – this is HER kind of meal!

The combination of succulent shrimp, spicy andouille sausage, tender potatoes, and sweet corn, all infused with the smoky flavor of the grill (or oven), creates a symphony of tastes that will leave you wanting more. Plus, it’s a crowd-pleaser! What's not to love, right? Did I forget to mention that it is gluten free too?

Foil Packet Shrimp Boil with Andouille Sausage

Name: Foil Packet Shrimp Boil with Andouille Sausage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Crockpot-and-Camping
Ingredients: 1 pound Red Potatoes; 2 ears Corn on the Cob; 1/2 pound Andouille Sausage; 1 pound Shrimp (large, peeled and deveined); 2 tablespoons Olive Oil; 2 tablespoons Old Bay Seasoning; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1/2 teaspoon Smoked Paprika; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper; 4 tablespoons Butter; 1 Lemon; 2 tablespoons Fresh Parsley (optional, for garnish)

Enjoy a flavorful and easy Foil Packet Shrimp Boil with Andouille Sausage! This recipe combines shrimp, sausage, potatoes, and corn in convenient foil packets for a delicious, crowd-pleasing meal with minimal cleanup.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

📖 Instructions

Get started by preheating your grill to medium-high heat, around 375°F (190°C). If you're using an oven, preheat it to the same temperature.
Tear off four large sheets of heavy-duty aluminum foil, each about 18 inches long. These will be your foil packets. Make sure they’re big enough to hold all the ingredients with room to seal.
In a large bowl, gently toss the red potatoes, corn on the cob (halved or quartered if large), and sliced andouille sausage with 2 tablespoons of olive oil, Old Bay seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Make sure everything is evenly coated with the spices.
Divide the mixture evenly among the four foil sheets, placing it in the center of each sheet. This ensures that each packet has a balanced amount of all the ingredients.
Top each pile with the shrimp, spreading them evenly over the vegetables and sausage. This allows the shrimp to cook properly and absorb the flavors.
Add a pat of butter (about 1 tablespoon) and a squeeze of lemon juice over each packet. This adds richness and brightness to the dish. I’m telling ya, the lemon really makes it sing!
Carefully fold each foil sheet in half, bringing the edges together. Crimp the edges tightly to create a secure seal, ensuring no steam can escape. Roll up the sides to seal completely. This step is CRUCIAL; you don't want any of those delicious juices leaking out!
If grilling, place the foil packets directly on the preheated grill grates. If using an oven, place the packets on a baking sheet. This will help to catch any drips and make cleanup easier.
Grill for 20-25 minutes, or bake for 25-30 minutes, or until the potatoes are tender and the shrimp is pink and opaque. The cooking time may vary depending on your grill or oven, so check for doneness. The smell alone will drive you wild!
Carefully remove the foil packets from the grill or oven. Be cautious when opening the packets, as hot steam will escape. I’ve burned myself more than once rushing this step!
Open the packets carefully and garnish with fresh parsley, if desired. Serve immediately and get ready to dive into a flavor explosion!
Serve those beautiful packets with some extra lemon wedges and hot sauce on the side. And some crusty bread never hurt anyone, to mop up all the juices! You can also try serving with a side of coleslaw for a complete meal.

📝 Notes

For extra flavor, add a splash of beer or white wine to each foil packet before sealing.
Adjust the amount of Old Bay seasoning to your taste preference.
Be careful when opening the foil packets, as steam will escape.

🍎 Nutrition

Calories: 450 kcal

Protein: 30 g

Fat: 25 g

Carbohydrates: 30 g

Fiber: 4 g

Calcium: 150 mg

Camping meals

foil packet shrimp boil with andouille sausage

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