Onion Boil Shrimp Sausage (Print)

Juicy shrimp and sausage paired with potatoes and corn, seasoned with Cajun spices and cooked in foil packets.

# Ingredients:

→ Seafood & Meats

01 - 1 lb large raw shrimp, peeled and deveined
02 - 12 oz 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 lb 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

# Directions:

01 - Preheat oven to 425°F 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 Tips:

01 -
  • Everything cooks together in one foil packet, which means minimal cleanup and maximum flavor because all those tastes are literally steaming together.
  • You can prep this in 20 minutes and have dinner on the table in under an hour, making it perfect for weeknight dinners or when unexpected guests arrive.
  • The seasoning is bold enough to taste restaurant-quality but not so spicy that it overshadows the natural sweetness of the corn and shrimp.
02 -
  • Don't overcrowd the foil packets or the potatoes won't cook evenly; it's better to use slightly more foil and give everything breathing room than to cram it all in.
  • If you're grilling, position the packets away from the hottest part of the grill because direct heat can char the foil on the bottom—medium heat is your friend here.
03 -
  • Use a sharp knife to slit the foil instead of trying to peel it back with your hands, which gets messy and burns you with the steam.
  • If you want extra sauce, add a splash of white wine or seafood broth to each packet before sealing—it creates a beautiful light gravy that's perfect for soaking up with crusty bread.
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