Cajun Shrimp Boil Packets

Oh. My. God. This is one of our favorite meals for any time–it’s delicious. It’s easy. And it’s quick. Sure, it’s not the healthiest thing in the world, but if you have a big salad, I think you can easily assuage your guilt. I’ll let the photos speak for themselves…


Serves: 4

Prep time: 10 minutes

Total time: 25-30 minutes



1 pound uncooked shrimp

1 1/2-2 pounds new potatoes/red potatoes, cut in bite-sized pieces

2 cobs of corn, cut in 2 inch rounds

12 ounces (one package) andouille sausage, sliced in 1/2 inch rounds

2 tablespoon unsalted butter, cut into small chunks for faster melting

1 tablespoon olive oil

2 teaspoons salt

1/2-1 teaspoon freshly ground pepper

3-4 teaspoons Cajun seasoning

1 teaspoon dried parsley


Cookie sheet or cake pan

Aluminum foil



This recipe barely warrants instructions. That’s how easy it is.

Preheat your oven to 425 degrees. Start by boiling the potatoes in salted water for 5-10 minutes, until just tender.

While the potatoes are cooking, cut up the andouille sausage and corn, if you haven’t already.

Combine the shrimp, sausage, corn, butter, oil, and spices in a large bowl. When the potatoes still have a slight bite, drain, and add to the rest of the ingredients. Mix.

Grab a cookie sheet and put down one layer of aluminum foil (don’t cut it yet–you’ll double it over the contents). Carefully pour the mixture on the foil, leaving space at the edges so you can crimp it closed.

If the butter hasn’t melted from the hot potatoes, try to make sure it is evenly distributed. Carefully take the foil and pull it over the contents. Now you can cut it, allowing enough room for the edges to be crimped closed.

Stick the entire cookie sheet in the oven and cook for 15-20 minutes. After 15 minutes, take a peek. If it’s hot throughout and the shrimp is cooked, peel that bad boy open (watch out for the steam!) and enjoy!




You could also cut two large pieces of foil to fit the pan and crimp the edges closed, but one piece seemed to work best for me. I’ve seen people do multiple, individual packets too, but my husband and I like to eat this straight off the pan with some paper towels handy.

If you’re feeling truly decadent, add more butter and up the seasonings at the beginning and add cooked spaghetti or other pasta to the cooked packets. Swirl it in that buttery goodness and enjoy. Carb-heavy? Sure. Delicious? Absolutely.

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