Saturday, February 15, 2025
Feistycook

Grilled Shrimp-Sausage-Corn-Potatoes Foil Pack Part 2

There’s an original recipe for Grilled Shrimp-Sausage-Corn-Potatoes Foil Pack posted back in 2017. I’ve made this many times since then but for this year I’ve actually combined the seasonings myself instead of relying on Old Bay or Creole. PLUS, I used 2 kinds of sausages, andouille and air-fried sausages which Scott and I had to buy from a local Mom & Pop Country store. Same kind of air-dried sausages from these recipes: Air Dried Spicy Sausages With Onions & Green Peppers and Spaghetti With Meatballs & Air-Dried Sausages.

Also, I’ve changed a method for this recipe. Instead of mixing everything together with seasoning and melted butter before wrapping in foil, I did the potatoes, corn, sausages, and shrimp separately. I added dots of butter as I filled the sheets of foil with the stars of the dish. This process takes a little bit of time so I suggest you start early to give yourself plenty of time before grilling. The prep work could be tedious but doing it step-by-step 2 hours beforehand makes it easier. For me anyway. Oh, and I’ve managed to record a video so I hope it helps your own cooking experience.

Grilled Shrimp-Sausage-Corn-Potatoes Foil Pack Part 2

Ingredients
  

SEASONING

  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cajun powder
  • 1/2 tsp black pepper

FILLING

  • 4-5 medium potatoes quartered
  • 3 ears corn on the cob husked, cut up
  • 1 pack andouille sausage sliced
  • 1 pound air-dried sausages sliced
  • 1 pack thawed raw shrimp peeled
  • water for parboiling
  • 1 1/2 stick butter divided (1/2 is melted)
  • lemon/lime slices

Instructions
 

  • In a small boil, combine salt, garlic powder, onion powder, paprika, chili powder, black pepper, and Cajun powder. Set aside.
  • Wash the potatoes thoroughly. Slice in quarters. Boil in water until fork tender. Take out of the water to place in a bowl. Season with the seasoning mixture.
  • Husk and cut up the corn. Use the same water from the potatoes to boil the corn for 3 minutes. Take 'em out of the water. Place in a bowl. Season with the seasoning mixture.
  • Drop the andouille sausage into the already hot water(from potatoes and corn) to blanch for a couple of minutes. Take 'em out of the water. Place in a bowl. Season with the seasoning mixture.
  • Drop the sliced air-dried sausages into the already hot water(from potatoes and corn) to blanch for a a minute. Take 'em out of the water. Place in a bowl. (No need to season these.)
  • Season the thawed raw shrimp with the seasoning mixture.
  • Divide the fillings between the foil sheets. Fold the sides upwards then fold again plus the short sides to secure the packs. (REFER TO THE VIDEO)
  • Time to grill.
  • Grill each packet for 10-12 minutes. Use a grilling tong or spatula when picking them up so you don't burn your hands.

Carefully open the foil sheets because there will be steam coming out and you don’t want to hurt yourself. Also, the food is HOT! 🤷‍♀️☺️

Squeeze lime or lemon juice all around. Drizzle melted butter on top too. Stir everything together and ENJOY!

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's also a proud Bibliophile and loves being a bargain fashionista & SHOEHOLIC!

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