Onion Boil Shrimp Sausage (Printable version)

Juicy shrimp, smoked sausage, potatoes, corn, and Cajun spices come together in foil for a vibrant, easy main dish.

# What You'll Need:

→ 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 tbsp olive oil
08 - 2 tsp Old Bay or Cajun seasoning
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp black pepper
11 - 1/2 tsp salt
12 - 1 lemon, sliced

→ Optional Garnishes

13 - 2 tbsp 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 while watching for steam. Garnish with fresh parsley and serve with extra lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one packet, which means less cleanup and more time actually enjoying the people you're cooking for.
  • The foil traps all those buttery, seasoned juices, so every bite tastes like it came from a fancy restaurant.
  • You can prep these hours ahead and throw them in the oven whenever you're ready, no last-minute scrambling.
02 -
  • Do not skimp on the foil thickness or you'll end up with a puddle in your oven and disappointment on your plate; heavy-duty foil is worth the small extra cost.
  • Cut your potatoes smaller than you think you need to—I learned this the hard way when half my potatoes came out chewy while the shrimp was already overcooked.
03 -
  • If your potatoes are on the larger side, parboil them for 5 minutes before assembling the packets to make sure nothing is undercooked when the shrimp is perfect.
  • Double-check your foil seals by running your finger along the edges—a tiny tear now means a flooded oven later, and that's a lesson learned the hard way.
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