Mmmmm…. I love this recipe! It reminds me of beach vacations growing up. Next time I get to camp on the beach, you can bet this will be on the menu!
Low country boils are one of my favorite meals. My mom is from Savannah, GA and recipes from Paula Dean were a regular occurrence growing up.
I’m always experimenting with new foil pack recipes to bring camping. They’re so easy to meal prep and there’s nearly no clean up! Figuring out how to wash dishes while camping isn’t always easy.
The best part about this one? You don’t have to bring your entire spice cabinet on your next camping trip! The main flavor from this all comes from the cajun seasoning.
You could make your own cajun seasoning, but its just so much easier to get a perfectly spiced cajun mix.
Whenever I make this, I make one of the foil packs without shrimp (my boyfriend hates it). But it’s equally delicious with just the kielbasa sausage.
You can substitute the kielbasa sausage with Andouille smoked sausage for a more authentic low country recipe.
I use a lot of smoked sausages in camping recipes. Since they’re already fully cooked, I’m less worried about them going bad on a camping trip. (You should still keep them in a cooler though! But, if you’re bringing these on a short overnight backpacking trip, they’ll still be fine.)
Here’s the full recipe for these delicious cajun shrimp foil packs!
Cajun Shrimp & Sausage Foil Packs
- 1 smoked sausage (kielbasa or andouille)
- 1 pound shrimp fresh or frozen
- 3 ears of corn
- 4 red potatoes
- 2 zucchini
- 4 tablespoons cajun seasoning
- 4 tablespoons butter
- vegetable or olive oil
- Prep and wash all of the vegetables. Quarter the corn. Dice the red potatoes. Slice the zucchini.
- De-vein and peel the shrimp.
- Slice the sausage.
- Put all of the ingredients into a large mixing bowl. Toss with 4 tablespoons of the cajun seasoning and a drizzle of vegetable oil until all of the ingredients are evenly coated.
- Divide evenly among four large sheets of aluminum foil. Top each packet with a tablespoon of butter. Fold the foil and roll the ends to tightly wrap the packet.
- Cook the entire foil pack on the grill over medium heat for about 18 minutes or until the potatoes are soft when poked with a fork and shrimp is fully cooked.
To prepare the ah-mazing cajun foil pack chop all of the veggies and sausage. Coat everything with the cajun seasoning. I also add a drizzle of vegetable oil when mixing to help keep the bottom veggies for scorching at the bottom of the foil.
How to Cook the Cajun Shrimp Foil Packs Over the Campfire
Bringing these on your next camping trip?
They’re are great both over a grill or the campfire! (You can also pop the foil packs into the oven at 350 degrees for 20 minutes.)
To prepare over the campfire, place the foil packs on hot coals. I always bring tongs and place a couple of hot coals on top, so the foil packs are partially buried.
The foil will help trap in the heat, so they can cook from just the bottom, but burying the packets slightly will help them cook faster and more evenly.
The cooking time over fires is much more variable, so be sure to check that the shrimp is fully cooked. If your coals aren’t even (I always seem to have one hotter side of the fire!)
Let me know what you think of this recipe by leaving a comment below!