Cajun Shrimp in Foil


8-12 pieces corn on the cob, 4 full cobs cut in half or in thirds


4 red potatoes, washed and cubed and quartered


20-30 uncooked shrimp, peeled or not, it’s up to you


1 pound smoked sausage, cut into chunks


Melted butter, or olive oil, to taste


1/2 cup chicken broth, you may not need that much


Cajun/Creole seasoning, Tony Chachere’s brand is the best, to taste


Salt and pepper, to taste


Additional ingredients to try in a foil packet (optional, and to your taste)


Italian sausage


Chicken (cut in bite size pieces)


Bell peppers




Red onions







Heat grill to 400-degrees. You can do this in your oven at the same temperature.


Microwave the potatoes for a few minutes to soften them before you put them in the oven.


Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12×18 inches each).


Drizzle melted butter and about 2 tablespoons of chicken broth over each foil packet.


Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.


Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.


Grill 30-40 minutes or until potatoes are tender, flipping once half-way through


Be careful opening the packets to ch

eck for doneness, the steam inside is very hot!


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