Onion Boil Shrimp Sausage (Printable)

A vibrant dish with shrimp, sausage, potatoes, corn, and classic Cajun seasoning cooked in foil packets.

# Components:

→ Seafood & Meats

01 - 1 pound large raw shrimp, peeled and deveined
02 - 12 ounces smoked sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 1 large onion, cut into wedges
04 - 2 ears corn, each cut into 4 pieces
05 - 1 pound baby potatoes, halved or quartered if large
06 - 2 cloves garlic, minced

→ Seasoning & Oils

07 - 2 tablespoons olive oil
08 - 2 teaspoons Old Bay or Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1 lemon, sliced

→ Optional Garnishes

13 - 2 tablespoons fresh parsley, chopped
14 - Additional lemon wedges for serving

# Method:

01 - Preheat oven to 425 degrees Fahrenheit or preheat grill to medium-high heat
02 - In a large bowl, combine shrimp, sausage, onion, corn, potatoes, and garlic
03 - Drizzle with olive oil, then sprinkle with Old Bay or Cajun seasoning, smoked paprika, salt, and black pepper. Toss until everything is evenly coated
04 - Cut 4 large sheets of heavy-duty aluminum foil, approximately 12 by 16 inches each
05 - Divide the mixture evenly among the foil sheets, placing in the center of each. Top each with lemon slices
06 - Fold the long sides of the foil over the mixture, then roll up the ends tightly to seal and create packets
07 - Arrange packets on a baking sheet for oven cooking or directly on the grill. Bake or grill for 20 to 25 minutes, until potatoes are tender and shrimp are cooked through
08 - Carefully open packets watching for steam, garnish with fresh parsley and serve with extra lemon wedges if desired

# Expert Advice:

01 -
  • Everything cooks together in one packet, which means less cleanup and more time enjoying your meal.
  • The foil traps steam and seasoning, making every bite taste like it came from a proper seafood boil without the mess.
  • You can prep these in advance and toss them on the grill or into the oven whenever hunger strikes.
02 -
  • Seal your foil packets tightly or the steam escapes and you end up with dried-out shrimp and half-cooked potatoes.
  • Don't skip cutting the potatoes into similar sizes because some will be tender while others are still crunchy if you don't.
  • Shrimp overcooks in seconds, so pull the packets out as soon as the potatoes feel tender to a fork.
03 -
  • Cut your potatoes slightly smaller than you think is right because they always take longer to cook than everything else in the packet.
  • Use heavy-duty foil, not the thin stuff from the dollar store, because it won't tear when you're folding and it holds the steam better.
  • If you're cooking for a crowd, prep all your packets in advance and refrigerate them, then bake them straight from cold with just a few extra minutes added to the timer.
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