Description
A quick and easy weeknight dinner that captures the bold, buttery, Cajun-spiced magic of a traditional seafood boil, cooked in individual foil packets for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 12 ounces smoked sausage (andouille preferred), sliced into 1/2-inch rounds
- 2 ears corn, each cut into 3–4 pieces
- 1 pound baby potatoes, halved or quartered if large
- 1 lemon, sliced into thin rounds
- Fresh parsley, chopped for garnish
- 1/2 cup unsalted butter (1 stick)
- 6 cloves garlic, minced
- 2 tablespoons Cajun seasoning (e.g., Tony Chachere’s or Slap Ya Mama)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon hot sauce (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
- Parboil the potatoes: Place halved baby potatoes in a microwave-safe bowl with 2 tablespoons water. Microwave on high for 3-4 minutes until just fork-tender. Drain and set aside.
- Make the Cajun garlic butter sauce: In a small saucepan over medium heat, melt the butter. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in Cajun seasoning, smoked paprika, cayenne, thyme, oregano, black pepper, salt, and hot sauce (if using). Whisk until combined and bubbling. Remove from heat.
- Prepare foil packets: Tear off four large sheets of heavy-duty foil, each about 18 inches long. Fold each in half and open like a book to create a double layer.
- Assemble packets: Divide parboiled potatoes, corn pieces, and sliced sausage evenly among the four foil sheets. Top each with a quarter of the shrimp (about 4-5 ounces). Lay 2-3 lemon slices on top of each pile.
- Add butter sauce: Pour about 2-3 tablespoons of sauce over each packet. Reserve extra sauce for serving if desired.
- Seal packets: Bring the two long sides of foil together over ingredients and fold down tightly. Fold short ends inward, crimping firmly to seal. Leave a little air space inside.
- Bake: Place packets on prepared baking sheet. Bake for 12-15 minutes until shrimp are pink and opaque, potatoes tender, and corn bright yellow.
- Rest and serve: Let packets rest for 2-3 minutes. Cut open at the table (careful of steam), garnish with fresh parsley, and serve with extra lemon wedges and hot sauce.
Notes
Pat shrimp dry to avoid diluting the butter sauce. Don’t skip parboiling potatoes. Seal packets tightly to prevent leaks. Let guests open their own packets for the full experience. Make extra sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 foil packet
- Calories: 520
- Sugar: 6
- Sodium: 890
- Fat: 32
- Carbohydrates: 28
- Fiber: 4
- Protein: 35
Keywords: seafood boil, foil packs, Cajun, garlic butter, shrimp, easy dinner, 30 minute meal