Friday, June 9, 2017

Cajun Shrimp and Sausage Foil Packets

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I was at the grocery store with my mom recently to pick up ingredients for this amazing foil packet dinner when I noticed the shrimp was from Indiana.

Luckily for my mom (wink wink), I know a lot about Indiana shrimp, so of course, I was very eager to share that knowledge with her!

Did you know that Indiana produces some of the best shrimp in the world? I realize that sounds like a crazy claim to make about our landlocked state, but it’s true! Just like soybeans and corn, shrimp is produced in indoor shrimp farms throughout the state. The shrimp grow and develop in large above ground pools.

There are about a dozen shrimp farms in the state, and RDM Aquaculture is the largest. They sell about 250,000 shrimp each month! Farm-raised shrimp is supposed to be a good alternative to wild ocean shrimp because of the growing concern of water pollution.

I was feeling pretty proud about this spiel until I realized the sign said the shrimp was actually from India, not Indiana. Oh well. Onto the recipe!

These foil packet dinners with shrimp, sausage, corn and potatoes are so tasty! And there are minimal ingredients – the flavor comes from just a little creole seasoning and butter.

I have a few tips before you try out this great recipe!

First of all, I recommend sticking each ear of corn in the microwave for about 30 seconds. Otherwise, the cob will be very hard to cut through.

Also, I recommend microwaving the potatoes for about 1 minute before you cut them and put them in the foil packets. This is because the potatoes will take longer to cook on the grill than everything else.

Also, my dad brought to my attention that apparently a new study shows cooking with aluminum foil can cause health issues. I’m not sure if there’s any merit to this, and it’s predominantly with acidic foods. But if you’re uncomfortable cooking your food straight on the aluminum foil, just lay a piece of parchment paper in the foil packet before adding your ingredients.

Also, just to clarify, everything goes into the foil packet raw and it cooks on the grill!

Cajun Shrimp and Sausage Foil Packets
Yield: Makes about 4 foil packets
  • 4 ears of corn on the cob, shucked and cut into thirds
  • 1 pound red potatoes, cut into fourths
  • 1 pound uncooked shrimp, peeled and deveined
  • 1 pound Andouille sausage, cut into 1-inch chunks (turkey sausage works well too)
  • 4 Tablespoons Challenge butter
  • 3 Tablespoons Cajun / creole seasoning (I use Tony Chacheres Creole Seasoning)
  • Parsley for garnish, if desired
  • 4 teaspoons minced garlic

  1. Preheat grill to 400 degrees
  2. Cut 4 sheets of 12-inch aluminum foil and spray with non-stick cooking spray
  3. Evenly distribute corn, potatoes, shrimp and sausage into the center of each foil packet
  4. Sprinkle 2 teaspoons creole seasoning evenly over ingredients in each foil packet and add 1 Tablespoon of butter and 1 teaspoon of minced garlic to each center
  5. Seal foil packets by folding up the sides over the ingredients and sealing edges, allowing some room for heat circulation
  6. Place foil packets on the grill and cook for about 12 to 15 minutes or until shrimp are no longer pink and veggies are cooked
  7. Garnish with parsley and serve immediately

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