HOW TO MAKE CAJUN SHRIMP IN FOIL
You’ll feel like your tongue is on fire from the rich and flavorful tastes of Cajun spices, shrimp, corn, and sausage that have been grilled. And there is absolutely NO CHAOS. The season’s favorite pastime, grilling, is in full swing. And we couldn’t be more pleased!
Your taste buds will be doing flips for hours on end as a result of the tasty punch that is provided by the shrimp, corn, and sausage that are prepared in a Cajun style. And there won’t be any messes left behind since all you have to do is open the foil package, pour the contents into your grill pan, and wait for the magic to happen!
In the summer, our go-to supper is Cajun Shrimp foil packets, and we make them all the time! As the temperature begins to climb into the triple digits, I will do everything in my power to prevent the heat from entering my kitchen. They are a hit with every member of the family, and they don’t make a mess. They are not only practical, but also delicious since they include shrimp, andouille sausage, corn, potatoes, and a great deal of Cajun seasoning in their interiors.
In the end, though, the fact that these foil packages can be assembled with such relative ease is perhaps the feature that stands out the most about them. Simply combine all of the ingredients in a single bowl or measuring cup (I use a measuring cup), place some foil on a cookie sheet (or aluminum foil if you’re using a grill pan), and place the cookie sheet over a grill, a campfire, or even in the oven. There is no need to fuss with individual pots or pans for this recipe.
THE INGREDIENTS LIST:
Corn on the cob; I used 6 full cobs halved.
4 red potatoes; cut into cubes.
25-peeled shrimp.
1 Lb.Of smoked sausage; cut into chunks.
1/2 Cup.Of melted butter.
1/2 Cup.Of chicken broth.
1 Tbsp.Of Cajun or Creole seasoning.
salt and pepper.
PREPARATION:
1st Step
Prepare grill to temperatures of 400 degrees. You may get the same results in your oven if you keep the temperature the same.
2nd Step
Place an equal amount of corn, potatoes, shrimp, and sausage on each of the four sheets of heavy-duty foil that are roughly 12 by 18 inches each.
3rd Step
Pour 2 tablespoons of chicken stock and the melted butter into each foil packet. Evenly and liberally season to taste with salt, pepper, and Cajun spice.
4th Step
Fold the edges of the foil packets up over the contents, and then fold the ends of the packages up close over the seam. This will make a strong seal.
5th Step
Cook on the grill for 30 to 40 minutes, turning once halfway through, or until the potatoes are cooked. Immediately serve after cooking. (Be careful, the steam might be very hot)
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