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cajun shrimp & vegetable foil packets with oven mitt in background

Cajun Foil Packets

Whether you're camping or need a really easy dinner that requires zero clean-up, these super simple cajun foil packets are perfect. They're filled with shrimp, potatoes, corn and other seasonal veggies.
Course dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Author Rebecca


  • Tin Foil
  • cutting board
  • knife
  • Mixing bowl
  • Measuring Spoons
  • Measuring Cups
  • tongs


  • 1 ear fresh corn
  • 1/4 pound yukon gold potatoes
  • 1/2 medium zucchini
  • 1 link andouille sausage
  • 1/4 pound frozen shrimp
  • 1 teaspoon cajun seasoning
  • 1 tablespoon extra virgin olive oil
  • salt & pepper to taste


  • Preheat grill (or oven) Cut 1-2 sheets of tin foil (about 14-16 inches long). Use 1 heavy duty sheet per packet, or 2 if not heavy duty tin foil. Set aside. 
  • Quarter ear of corn by scoring the cob and breaking it into 4 pieces. Cut 1/4 lb potatoes into 6-8 similar sized bites, also cut 1/2 whole zucchini into bite sized pieces. 
  • Slice one andouille sausage with a good serrated knife. Add all ingredients (including 1/4 lb frozen shrimp) into large mixing bowl.
  • Pour olive oil and sprinkle cajun seasoning over ingredients, mix until well combined. 
  • Place tin foil on baking sheet or flat counter to assemble packet. Pour mixture into center of tin foil sheet. Pull up sides and fold over to create a packet. Place packets on grill and cook for 15 minutes. Check doneness of potatoes. Remove when potatoes are tender. Serve immediately.



  • Use Yukon gold or russet potatoes. And chop small, so they cook quicker. They can take forever!
  • Use whatever vegetables you have on hand. Zucchini is best & easiest, but all veggies can go nearly everywhere!
  • Make sure to use frozen shrimp, they will cook perfectly and contribute some liquid to the foil dinners.
  • Bake in a 425 degree oven if you don't have a grill or fire.