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Flavorful Smoked Sausage and Shrimp Boil Foil Packets

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An easy and smoky seafood boil foil packet recipe perfect for summer grilling or baking, combining smoked sausage, shrimp, potatoes, and corn with bold seasoning.

Ingredients

Scale
  • 12 ounces smoked sausage (kielbasa or Andouille), sliced into 1/2-inch rounds
  • 1 pound raw shrimp, peeled and deveined (medium or large size)
  • 1 pound baby red potatoes, halved or quartered
  • 2 ears corn on the cob, cut into thirds
  • 3 large garlic cloves, minced
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon smoked paprika
  • 1 tablespoon Cajun seasoning
  • 1 lemon, juiced (plus wedges for serving)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • Salt and pepper to taste

Instructions

  1. Prep the Ingredients (10 minutes): Wash and halve the baby red potatoes. Cut the corn into thirds, slice the smoked sausage, and peel and devein the shrimp if not already done. Mince the garlic finely.
  2. Toss the Vegetables and Sausage (5 minutes): In a large mixing bowl, combine the potatoes, corn, sliced sausage, and minced garlic. Add melted butter, smoked paprika, Cajun seasoning, salt, and pepper. Stir well to coat everything evenly.
  3. Assemble the Foil Packets (10 minutes): Tear off four large sheets of heavy-duty foil, about 12 by 18 inches each. Divide the potato, corn, and sausage mix evenly among the foil sheets, placing it in the center. Top each pile with an even portion of shrimp. Squeeze fresh lemon juice over each packet.
  4. Seal the Packets: Fold the foil over the ingredients and crimp the edges tightly to form sealed packets. Make sure no gaps remain to trap steam inside.
  5. Cook on the Grill or Bake (12-15 minutes): Place the foil packets on a preheated grill over medium-high heat or on a baking sheet in a 400°F (200°C) oven. Cook for about 12-15 minutes, flipping once halfway through if grilling. You’ll know it’s done when potatoes are tender, shrimp turns pink, and the sausage is heated through.
  6. Rest and Garnish (2 minutes): Carefully open the packets (watch out for steam). Sprinkle with chopped fresh parsley and serve immediately with lemon wedges.

Notes

Double-wrap foil packets to avoid leaks when grilling. Slice potatoes small or par-boil for 5 minutes if in a hurry. Add lemon juice to brighten flavors. If potatoes are firm after cooking, reseal and cook 3-5 minutes longer. Can be prepared ahead and refrigerated for up to 24 hours; add extra cooking time if chilled.

Nutrition

Keywords: smoked sausage, shrimp boil, foil packets, summer recipe, seafood boil, grilled seafood, easy dinner, Cajun seasoning, smoky flavor

Find it online: https://emmayum.com/flavorful-smoked-sausage-and-shrimp-boil-foil-packets-easy-recipe-for-summer/