Cajun Shrimp & Andouille Sausage Boil Foil Packets

Easy, make-ahead foil packets packed with shrimp, sausage, corn, zucchini (aka croquettes) and potatoes. It’s a full meal with zero clean-up. Also known as the Beaufort Boil, Tidewater Boil, Frogmore Stew – though it is frog-less and is not a stew. The Low Country Boil is from South Carolina and is the answer to the New England Clambake and the Louisiana Seafood Boil. But where I come from, Southern California, it is called Shrimp Boil. And we love anything you can throw onto the grill and is fast.

And you pronounce Andouille, an-do-lee. It is French and Cajun. And used in many Cajun dishes. But you can use hot Italian sausage too.

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Ingredients:

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced (hot Italian sausage can be used)
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1-pound baby red potatoes, halved
  • 2 zucchinis, cut into large pieces (aka: croquettes)
  • 6-8 mushrooms, halved
  • 2 tablespoons olive oil
  • 4 teaspoons Cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • Heavy Duty Grilling Foil

Directions:

  1. Preheat a gas or charcoal grill over high heat.
  2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn, zucchini and potatoes into 4 equal portions and add to the center of each foil in a single layer. If the potatoes are large, cut them in half.
  3. Fold up all 4 sides of each foil packet. Add olive oil, Cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 18-20 minutes.
  5. Served immediately, garnished with parsley, if desired.

Music Credit

  • Thug Dub, from YouTube’s music library. Download July 2, 2019.
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