Foil Packet Cajun Shrimp and Andouille Boil with Corn and Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Total Time: 47 minutes

Quick Ingredients

• 1 1/2 lb large shrimp (16/20 count), peeled and deveined
• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 1 1/2 lb baby Yukon gold potatoes, halved
• 3 ears corn, cut into 2-inch rounds
• 1 small yellow onion, thinly sliced
• 4 garlic cloves, minced
• 4 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning (store-bought or homemade)
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt (reduce if your Cajun seasoning is salty)
• 1/4 tsp black pepper
• 1/4 cup low-sodium chicken broth
• 1 lemon, cut into wedges
• 2 tbsp chopped parsley (optional)

Do This

• 1) Heat oven to 425°F. Bring a pot of water to a boil.
• 2) Parboil potatoes 8 minutes; add corn and boil 2 minutes more. Drain well.
• 3) Stir melted butter, olive oil, Cajun seasoning, paprika, cayenne, thyme, oregano, garlic, salt, and pepper.
• 4) Divide potatoes, corn, onion, and andouille among 4 foil packets; drizzle with half the sauce and 1 tbsp broth per packet; seal tightly.
• 5) Bake 15 minutes. Carefully open, add shrimp, drizzle with remaining sauce, reseal.
• 6) Bake 7 minutes more, until shrimp are opaque and curled and potatoes are tender. Rest 2 minutes, then serve with lemon and parsley.

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Why You’ll Love This Recipe

• Boil-style flavor without the big pot: you get that steamy, buttery, spicy Cajun vibe right in the foil.
• Perfectly cooked shrimp: the two-stage bake keeps shrimp tender instead of rubbery.
• Easy cleanup: foil packets mean minimal dishes (and maximum flavor).
• Great for weeknights or camping vibes: oven-friendly, grill-friendly, and easy to scale up.

Grocery List

• Produce: 1 1/2 lb baby Yukon gold potatoes, 3 ears corn, 1 small yellow onion, 4 garlic cloves, 1 lemon, fresh parsley (optional)
• Meat & Seafood: 1 1/2 lb large shrimp (peeled and deveined), 12 oz andouille sausage
• Dairy: unsalted butter
• Pantry: Cajun seasoning, smoked paprika, cayenne pepper (optional), dried thyme, dried oregano, kosher salt, black pepper, olive oil, low-sodium chicken broth, heavy-duty aluminum foil

Full Ingredients

Seafood & Sausage

• Large shrimp: 1 1/2 lb (680 g), peeled and deveined (tails on or off)
• Andouille sausage: 12 oz (340 g), sliced into 1/2-inch rounds

Vegetables

• Baby Yukon gold potatoes: 1 1/2 lb (680 g), halved (quarter any large ones)
• Corn on the cob: 3 ears, husked and cut into 2-inch rounds (about 12 pieces)
• Yellow onion: 1 small, thinly sliced
• Garlic: 4 cloves, minced
• Lemon: 1, cut into wedges
• Parsley: 2 tbsp, chopped (optional garnish)

Cajun Butter Sauce

• Unsalted butter: 4 tbsp (56 g), melted
• Olive oil: 2 tbsp
• Cajun seasoning: 2 tbsp
• Smoked paprika: 1 tsp
• Cayenne pepper: 1/4 tsp (optional, for extra heat)
• Dried thyme: 1/2 tsp
• Dried oregano: 1/2 tsp
• Kosher salt: 1/2 tsp (use 1/4 tsp if Cajun seasoning is very salty)
• Black pepper: 1/4 tsp

For Steaming in the Packets

• Low-sodium chicken broth: 1/4 cup (60 ml), divided (1 tbsp per packet)

Optional for Serving

• Hot sauce: to taste
• Crusty bread: for soaking up the Cajun butter

Step-by-Step Instructions

Step 1: Heat the oven and prep your foil

Position a rack in the middle of the oven and preheat to 425°F. Tear off 4 large sheets of heavy-duty aluminum foil (about 18 x 24 inches each). Set them on a counter and lightly oil the center of each sheet (a quick swipe of olive oil helps prevent sticking).

If you only have regular foil, use a double layer for each packet to prevent leaks.

Step 2: Parboil the potatoes and corn

Bring a large pot of water to a boil. Add the halved potatoes and boil for 8 minutes. Add the corn rounds and boil for 2 minutes more.

Drain very well and let the vegetables sit in the colander for a minute so excess water steams off. This keeps your packets from getting watery while still giving you that “boil” tenderness.

Step 3: Mix the Cajun butter sauce

In a medium bowl, whisk together the melted butter, olive oil, Cajun seasoning, smoked paprika, cayenne (if using), thyme, oregano, minced garlic, kosher salt, and black pepper.

Tip: If your Cajun seasoning is salt-heavy, start with less added salt. You can always sprinkle a touch more at the end.

Step 4: Build the foil packets

Divide the parboiled potatoes, corn, sliced onion, and andouille evenly among the 4 foil sheets, piling everything in the center.

Drizzle about half of the Cajun butter sauce over the 4 piles (just eyeball it). Then add 1 tablespoon chicken broth to each packet. The broth is the “steam engine” that helps everything cook like a mini boil.

To seal: bring the long sides up to meet in the middle and fold down tightly several times. Then fold in the ends, creating a snug, leak-resistant packet with a little headspace for steam.

Step 5: Bake the packets (first stage)

Place packets on a rimmed baking sheet (this is helpful in case of drips). Bake at 425°F for 15 minutes.

This first stage finishes tenderizing the potatoes and infuses the corn and sausage with smoky Cajun flavor before the shrimp goes in.

Step 6: Add the shrimp and finish cooking

Carefully open each packet (hot steam will rush out). Divide the shrimp evenly among the packets, nestling them into the hot potatoes and corn. Drizzle the remaining Cajun butter sauce over the shrimp.

Reseal the packets tightly and return to the oven for 7 minutes, or until the shrimp are opaque and pink and curled into a “C” shape, and the potatoes are fully tender when pierced with a fork.

Step 7: Rest, garnish, and serve boil-style

Let the packets rest for 2 minutes (the steam finishes the last bit of cooking and keeps the shrimp juicy). Open and top with lemon wedges and chopped parsley if you like.

Serve straight from the packets for a fun, rustic feel, or carefully pour each packet into a shallow bowl so you can catch every drop of that spicy, smoky butter.

Pro Tips

• Don’t skip draining: after parboiling, drain the potatoes and corn very well so the packets steam with butter and broth, not plain water.
• Even sizing matters: keep potato pieces similar in size so everything finishes together.
• Two-stage cooking saves shrimp: shrimp cook fast; adding them later prevents overcooking.
• Seal like you mean it: tight seams keep steam inside, which is what creates the “boil-style” texture.
• Adjust heat at the table: if cooking for a crowd, keep the base moderately spicy and offer hot sauce and extra Cajun seasoning to finish.

Variations

• Grill method: Preheat a grill to medium-high (about 400°F). Grill sealed packets for 15 minutes, open and add shrimp, reseal, then grill 6–8 minutes more with the lid closed.
• Add shellfish: Replace 1/2 lb of the shrimp with 1/2 lb cleaned mussels (add mussels with the shrimp; discard any that don’t open).
• Extra veggies: Add 1 red bell pepper (sliced) or 2 cups green beans (trimmed) to the packets in the first stage.

Storage & Make-Ahead

Make-ahead: You can parboil the potatoes and corn up to 24 hours ahead. Cool, refrigerate in an airtight container, and assemble packets just before baking. You can also mix the Cajun butter sauce up to 3 days ahead (re-melt to use).

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Shrimp are best fresh, but leftovers are still tasty.

Reheating: Reheat gently to avoid rubbery shrimp: place in a covered dish with a splash of broth or water and warm at 300°F for 10–12 minutes, or microwave at 50% power in 45-second bursts until hot.

Nutrition (per serving)

Approximate, based on 4 servings: 610 calories, 34 g protein, 34 g fat, 46 g carbohydrates, 6 g fiber, 1,650 mg sodium. Values vary by Cajun seasoning and sausage brand.