Cajun Shrimp Sausage Hobo Pouches Recipes
CAJUN SHRIMP FOIL PACKETS
You will love grilling up these Cajun Shrimp Foil Packets. The Cajun flavors give the shrimp, sausage and corn so much flavor, and there is NO MESS!
Provided by Erica Walker
Categories Dinner Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Heat grill to 400-degrees. You can do this in your oven at the same temperature. Bring all the ingredients to your work area.
- Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12x18 inches each). Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet. Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.
- Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
- Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
- Serve immediately. (Be careful the steam is HOT)
Nutrition Facts : Calories 854 kcal, Carbohydrate 62 g, Protein 30 g, Fat 56 g, SaturatedFat 26 g, Cholesterol 236 mg, Sodium 1623 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
CAJUN SHRIMP & SAUSAGE HOBO POUCHES
My family just loves these. I do make a couple extra for my husband with just sausage since he doesn't eat shrimp. They go pretty fast!
Provided by Amy H.
Categories Seafood
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 475 degrees or Grill on high heat.
- 2. par-boil potatoes for about 10 min.
- 3. Cut corn into quarters
- 4. Spray aluminum foil sheets about 12 inches long with butter flavor cooking spray.
- 5. Divide potatoes, corn, shrimp and sausage evenly onto 6-8 pieces of foil about 12 inches per sheet. Sprinkle with salt & pepper, Cajun seasoning and fresh parsley. Place a pat of butter on top of each sheet.
- 6. Fold foil over mixture and seal edges into a pouch.
- 7. Bake in a 425 degree oven for 20 minutes or grill over hot coals for 20 minutes.
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- In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
- Place four 18x12-inch pieces of heavy aluminum foil on counter. Place the shrimp and sausage mixture in the center of the foil. Double fold top and ends of each piece of foil, leaving space for steam to gather.
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