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Cajun Foil Packets

Kara Westerlund
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On the grill, in an oven, or on a campfire, this meal is a no-fail burst of flavor that is certain to impress! No matter what type of seafood or meat you have on hand, you can easily make this recipe your own. Serves 3-4.

Ingredients

1 pound of your choice of protein (shrimp, salmon, sirloin, etc.), cut to 1″ cubes if necessary

1/2 sliced red onion

3/4 pound diced red or yellow potatoes

2 ears of corn, cut into 4 pieces

2 handfuls of green beans or 2 zucchini or summer squash, diced

2 andouille sausages (can be pork or chicken)

1 lemon

1 handful of parsley

2 garlic cloves, minced

4 tablespoons butter

2 teaspoons Old Bay Seasoning

1 tablespoon of cajun or creole seasoning

1 teaspoon of cayenne (optional, depending on preference)

Instructions

  1. Place diced veggies in a large bowl
  2. Cut sausages to quarter size and add to bowl
  3. Clean shrimp or cut fish or sirloin, and add to bowl
  4. In a separate pan or dish, melt butter with seasonings, parsley, and garlic, then pour mixture over the meat and veggies
  5. Roll out one large piece of tin foil for each serving, and divide mixture evenly on each piece
  6. Wrap the mixture and cook in your preferred or available way – reference tips below for more

Recipe Tips

Try this recipe using frozen shrimp placed at the top of the foil packet. Since shrimp cooks so quickly, this allows the veggies a bit more time to soften. When camping at a site with a fire pit, the packets can be placed in a dutch oven over a fire or coals, but be sure to rotate the packets from bottom to top.

Submitted By

Linda Fuhrman

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