Cajun Shrimp Foil Packets

Good food is often at its best when it is practical. In my world, practical means “quick to make, fun to eat and easy to clean up.”

Sometimes I need a good meal that doesn’t require a whole lot of preparation and still tastes like we went out to the restaurant. Stuff the foil in your pantry with my Cajun Shrimp Foil Packets – no plates or silverware required. Feed your family’s carnal instincts with a dish that is fun to eat with your hands or with a fork for the more culturally in-tune. When the food is done – everyone can easily discard their foil – and continue the fun.

Minimal clean-up is required.





Cajun Shrimp Foil Packets



  • 1 lb. large shrimp peeled and deveined
  • 1 package andouille sausage sliced
  • 2 ear corns, cut into 1-inch pieces
  • 1 lb. baby red potatoes cut into 1 inch
  • 2 tbsp. Cajun seasoning
  • 1 garlic clove sliced
  • 2 tbsp. of Bari Butter Olive Oil
  • 2 tbsp. Chopped Fresh parsley
  • Salt and pepper to taste
  • 1 large lemon


Step 1: Prep work

  • Heat oven 425 degrees.
  • Cut four sheets of aluminum foil about 10 in long.

Step 2: Prepare Ingredients

  • In a large pot with boiling water cook potatoes for 10 minutes, drain and add to a large mixing bowl.
  • Add to the mixing bowl all the ingredients and toss to combine.
  • Divide all ingredients into each aluminum foil, fold the sides and seal the packets closed.

Step 3: Cook packets

  • Place packets in the oven rack and cook for 15 minutes.

Step 4: Serve

  • Garnish with more parsley and with lemon wedges.
  • Serve immediately.



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