Shrimp and Andouille Sausage get tossed in a Cajun seasoning, loaded with onions, bell peppers, celery and red potatoes, grilled in a foil pack for an easy seafood foil packet dinner.

You know I love Cajun flavors (hello, Cajun rice skillet), so these Cajun Foil Packets are right up my alley. Smoky andouille sausage, tender shrimp, Cajun-seasoned vegetables, and buttery red potatoes all cook together in their own little foil packs, which makes dinner feel fun and easy at the same time. Everyone gets their own packet loaded with flavor, and cleanup is basically nonexistent afterward. If you like a little extra sauce situation, drizzle everything with my creamy Cajun ranch sauce before serving.

I love making these shrimp foil packets in the oven because they’re easy enough for weeknights year-round, without needing to fire up the grill. The oven method gives you tender potatoes, juicy shrimp, and perfectly cooked vegetables all in one easy packet with minimal cleanup. But during the warmer months, these Cajun shrimp and sausage foil packets are also perfect for grilling season, camping trips, lake weekends, or easy patio dinners. The recipe below walks you through the oven method step-by-step, and if you’d rather cook them outdoors, you can easily use my grilled foil packet method for an easy 30-minute summer dinner.

ingredients to make cajun foil packets

This foil pack recipe is loaded with smoky Cajun flavor, plenty of colorful vegetables, and hearty red potatoes to make it feel like a full meal in one easy foil packet.

The classic Cajun “holy trinity” of onion, celery, and bell pepper adds so much flavor as everything cooks together, while the shrimp and andouille sausage make these packets hearty and satisfying. I like to finish everything with a little grated Parmesan cheese to balance the spice and add a salty finish, but you can absolutely leave it off if you’re dairy free. The full ingredient list is in the recipe card below.

How To Make Cajun Shrimp and Sausage Foil Packs

Prep your potatoes: The potatoes will take approx 10-12 minutes longer to cook through than the other veggies, shrimp and sausage. You can either roast or boil, and prep everything else while potatoes get a start.
Toss to combine: to a large bowl, mix together veggies, cajun shrimp and andouille sausage with your favorite Cajun seasoning and avocado oil. You can easily make your own Cajun blend at home, or store-bought is also fine.
Prepare the foil: You’ll need 4 big sheets of foil, about 1 1/2 feet long. I would recommend using heavy-duty aluminum foil for these Cajun Shrimp and Sausage Foil Packs. If you do not have heavy-duty foil, I suggest doubling the foil when making your packs for easy cleanup.
Assemble the packs: Divide the ingredients equally among 4 packets; place all the ingredients into the center of the foil packet. Wrap and roast!
Cook the Cajun Shrimp and Sausage Foil Packs: Bake at 400 degrees F for approx 20 minutes. minutes. Squeeze fresh lemon juice over the Cajun shrimp, and top with grated Parmesan cheese.

Reheating Leftovers

This foil pack recipe reheat surprisingly well, making it great for easy lunches or quick dinners the next day. I recommend storing the shrimp, sausage, vegetables, and potatoes in an airtight container in the refrigerator for up to 2-days.

For the best texture: reheat leftovers in a skillet over medium heat with a small splash of water or broth until warmed through. You can also reheat everything in the microwave in 30-second intervals, stirring in between, until hot. If the Cajun Shrimp seems a little dry after reheating, squeeze fresh lemon juice over the top before serving to brighten everything back up.