These Cajun shrimp and sausage foil packets are easy to make, have easy clean-up, and are perfect for a quick weeknight meal, or for a meal while camping.
Disclaimer: This post has been sponsored by The Wild Mountain Music Festival and I have received monetary compensation. All opinions are, as always, my own.
These easy as can be, Cajun shrimp and sausage foil packets just might be my new favourite meal. Tasty, no dishes, ready in under a half hour, can be made up ahead of time, and the kids all gobbled it up. That, my friends, is the perfect meal.
Of course, I did make it slightly differently for the kids, since they’re not really fond of spicy food, so Cajun seasoning is a little much for them. But the beauty of foil packet meals like this is that they can be made individually and cater to everyone’s tastes without a lot of hassle. I used seafood seasoning for the kids, Cajun seasoning for the adults, and no red peppers for my daughter because she’s crazy – and everyone was happy.
We are hoping to do some camping this year with the kids – they’re quite upset about the fact that they’re the only kids at school that haven’t ever gone camping (I take leave to doubt that!) – and these Cajun shrimp and sausage foil packets will be making an appearance when we do. They can be made a day ahead of time and then just tossed on the BBQ for 10-15 minutes when you’re ready to eat. They make the perfect camping meal as the little camping BBQ will work just fine for these – and there’s no dishes afterwards either!
Unfortunately we are already busy the weekend that The Wild Mountain Music Festival is going on – or we might have made that their first camping experience. Music festivals and camping just go together don’t they? And this one looks perfect for families, with a kids’ area for crafts, and drop-in programming also included. Plus the music lineup includes something for everyone, even the kids!
And if you’re going to go camping and enjoy some music, there’s no better place then in the picturesque Alberta Rockies – the festival is just outside of Hinton and the views of the mountains in Jasper National Park are amazing. I’m pretty sure Jasper is where we want to try and get some camping in….although I might be too late this summer – it’s probably all booked up already!
If you’re wanting to head to the mountains to camp but are like me and haven’t booked anything yet, you could always head to The Wild Mountain Music Festival and camp there. You can find tickets here – or, if you’re an Alberta resident, you can enter the draw below the recipe for a free festival pass that I’m giving away to one lucky reader.
If camping isn’t your thing though, these Cajun shrimp and sausage foil packets can be made at home too for a super fast weeknight meal. Toss them on the grill, or bake them in the oven – either way they’re fantastic!
Tips for perfect Cajun Shrimp and Sausage Foil Packets:
- Use heavy duty aluminum foil if you have it, or double the regular foil so you don’t have the packets tearing or leaking on you.
- You can prepare these foil packets up to 24 hours ahead of time, and refrigerate them until you’re ready to cook.
- We enjoy these served with biscuits or dinner rolls.
- You can easily customize the foil packets for the individuals that you’ll be serving. If you don’t like your food too spicy you can use seafood seasoning instead of Cajun seasoning – my kids enjoyed them this way, or just decrease the amount of Cajun seasoning that you use to adapt it to your tastes.
- Here are some more great grilling recipes that could also be used while camping: Chili Lime Baked Salmon (baked but could easily be cooked on the grill in the foil packet instead), Greek Chicken Kabobs with Tzatziki, and Grilled Pork Tenderloin with Strawberry Kiwi Salsa
- 1 pound (454g) large shrimp, peeled and deveined (fresh or frozen and thawed, rinsed and patted dry)
- 500 gram package (17oz) smoked chicken sausage (fully cooked), sliced
- 2 medium zucchini, halved lengthwise and sliced
- 2 red peppers, cut into one inch chunks
- 8-10 mushrooms, quartered
- 3 tablespoons olive oil or melted butter
- 2-3 tablespoons Cajun seasoning
- fresh chopped parsley and lemon wedges for serving
- Preheat the grill or oven to 400 degrees F (medium-high heat on the grill).
- Place 4-6 large pieces (about 18” long) of aluminum foil on the counter (heavy duty foil or doubled regular foil).
- In a large bowl, toss together the shrimp, sausage, red peppers, mushrooms, olive oil and cajun seasoning until everything is evenly coated.
- Divide the mixture between the four pieces of foil, piling it in the centre of each piece.
- Fold the long sides of the foil together over top of the shrimp mixture, turning it over twice to seal the contents. Fold up the ends and seal the packet closed.
- Repeat for all the packets.
- Place the foil packets on the preheated grill (or on a rimmed baking sheet in the oven) and grill for 10-14 minutes, or until the shrimp are cooked through.
- If you are baking the packets in the oven, bake for 14-18 minutes or until the shrimp are cooked through.
- Open the foil packets carefully and serve hot with chopped parsley and lemon wedges.
The foil packets can be made up and refrigerated up to 24 hours ahead of time. They can also be cooked either on the grill or in the oven.
The amount of cajun seasoning you use will be determined by how spicy you like your food - if you’re not sure use a little less, you can always add more after it’s cooked if it’s not spicy enough. If you don’t like spicy food, or a few people in the family don’t, you can use seafood seasoning instead - that’s what I used in the packets for my kids and they loved it. You can divide it into more packets if you like - I made five packets out of this for my family and it was perfect.
You can also just mix the ingredients in the foil packets if you like, instead of in a bowl and then dividing it up, but I find it easier to mix it in a bowl first.
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Serving Size:1 packet
Amount Per Serving: Calories: 553 Total Fat: 29g Saturated Fat: 7g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 362mg Sodium: 4372mg Carbohydrates: 15g Fiber: 4g Sugar: 6g Protein: 59g
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