Cajun Shrimp in Foil Packets 8.000

Quentin Bacon

Make It, Freeze It, Take It Jan 5, 2016

Open one of these packets and you'll find a celebration of aroma, color and flavor: andouille sausage, Cajun/Creole seasoning, zucchini, corn and fresh bell peppers. Don't be afraid to be bold with the spices.

Make Ahead: The uncooked packets can be refrigerated for up to 1 day in advance or frozen in zip-top bags for up to 2 months; add 5 minutes to the baking time if refrigerated and about 25 minutes if frozen.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 2 tablespoons salt-free Cajun or Creole seasoning blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/4 pounds peeled and deveined large (26-30 count) shrimp
  • 2 cooked andouille sausage links (6 ounces total), cut into thin rounds
  • 1 pound (about 2 medium) zucchini, cut into thin rounds
  • 2 large red bell peppers, seeded and cut into thin strips
  • 3 cups frozen/defrosted corn kernels
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh basil
  • 1 cup dry white wine, such as pinot grigio
  • 1/3 cup olive oil


Combine the Cajun or Creole seasoning, salt and pepper in a mixing bowl, then add the shrimp and toss to coat.

Lay out 8 large (10-by-18-inch) pieces of heavy-duty aluminum foil on a flat surface.

Divide the andouille sausage, zucchini, bell peppers and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (6 or 7); sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil. Drizzle each with 2 tablespoons of the wine and about 2 teaspoons of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet.

If baking right away, preheat the oven to 425 degrees. Arrange the packets on one or two baking sheets; bake for about 13 minutes or until the shrimp is cooked through and the vegetables are crisp-tender.

To serve, open the packets slowly, being careful to avoid the hot steam. Transfer the shrimp, vegetables and sauce that has accumulated to individual bowls or rimmed plates.

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Recipe Source

Adapted from “You Have It Made: Delicious, Healthy, Do-Ahead Meals,” by Ellie Krieger (Houghton Mifflin Harcourt, 2016).

Tested by Mary-Denise Smith.

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