Easy Seafood Boil Foil Packets

Big seafood boil flavor… little cleanup! These seafood boil foil packets are loaded with shrimp, sausage, corn, and potatoes tossed in Cajun seasoning for an easy meal that’s perfect for grilling, camping, or busy weeknights.

When the kids were younger, we went on a lot of camping trips. Then they joined scouting and camping trips became a regular part of our lives. We have cooked many dutch oven recipes over the years, but when it came to cooking for large groups, nothing beats foil cooking.

Foil packet meals are awesome for camping. They are no fuss, require no fancy equipment and each person can assemble and prepare their own meals.

This seafood boil foil brings two favorites in one meal – all the flavors and fun of a seafood boil, but made easy in a foil packet.

Laura says :

Why this recipe works

• Customize It: Let everyone build their own seafood boil foil packet with their favorite seafood, sausage, vegetables and seasonings. No picky eaters, no complaints!
• Seafood Boil Made Easy: Skip the giant stockpot! Everything cooks in individual foil packets for all the classic flavors with a fraction of the work.
• Big Flavor: Cajun seasoning, fresh herbs, and lemon infuse every bite with the bold flavors of a classic seafood boil.
• Easy Cleanup: Everything cooks inside the foil packet, so cleanup is quick and you’ll have fewer dishes to wash.

Ingredients needed

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

• Seafood: You can use your favorite kind of seafood. If using fish, cut into small chunks so it will cook evenly with the other items. Some favorite options: shrimp, shrimp, salmon, mussels, clams, crab legs and crawfish.
• Sausage: I like a spicy sausage so I typically gravitate towards andouille, but you can also use sweet Italian sausage or any other favorites.
• Corn: One corn on the cub can be cut into 3-4 pieces so each portion can get a nob of corn.
• Potatoes: I like to use the firm waxy white or red potatoes versus the starchier russets. The small purple and finger potatoes work well here, too.
• Cajun seasoning: You can use a spice mix or mix your own using paprika, cayenne pepper, garlic powder, onion powder, mustard powder, salt, black pepper, thyme and oregano.
• Fresh herbs: I like to add a sprig of thyme for extra flavor. You can also use parsley, oregano, chives or skip altogether.
• Extra virgin olive oil: I coat everything with a little olive oil for moisture and flavor. You can also use a neutral vegetable oil.
• Serve with lemon wedges and a baguette (optional).

Step by step directions

1. Prepare the coals. You don’t want a raging fire, but hot coals. If you have your fire going and it’s not dying down, create a corner free of fire, but still hot with ash and coals for medium high heat.
2. Season everything. Place seafood, sausage and veggies in a large bowl. Toss evenly with olive oil, Cajun seasoning and salt.
3. Prep the foil packets. Divide evenly into six servings and place each in the center of a large piece of heavy duty foil. Top with a sprig of fresh thyme (if using).
4. Seal the foil packets. Fold opposite sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges, forming a sealed packet.
5. Cook the food. Place packets seam side up in the campfire ring, surrounded by ash and coals – not directly in the flames. Rotate the foil packages for even cooking. Cook until potatoes are soft and seafood is opaque.
6. Serve. Carefully open foil packets (there will be hot steam) and serve with lemon wedges and baguette (optional).

Expert tips and recipe FAQs

If using mussels or clams, discard any that don’t open after steamed. Crab legs can get big, so if using, cut them down to fit your foil packets. I used snow crab legs and separated the clusters.

Use heavy duty foil and not regular aluminum foil. If you are concerned cooking food in foil, you can place it a sheet of parchment paper over the foil and place your food on that. Then wrap it all up. Just be sure that all of the paper is covered in foil or it will burn.

Cooking for a large group? Bring a sharpie so you can write names on each foil packet.

You can can also cook these packets on a grill or in your home oven at 425°F for 15 to 20 minutes.

These camping food packets are also known as hobo meals or a hobo dinner, since they require no fancy equipment, just some foil and fire.

Seafood Boil Foil Packets

Laura Bashar

Enjoy all the flavors of a classic seafood boil without hauling out a giant stockpot! These easy seafood boil foil packets are filled with shrimp, sausage, corn, potatoes, and Cajun seasoning, then cooked in the oven or on the grill for a customizable dinner with almost no cleanup.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 514 kcal

Ingredients

  

1x2x3x

• 1 lb large shrimp peeled and deveined
• 1 lb medium scallops
• 13 oz andouille sausage sliced
• 2 snow crab legs clusters
• 2 corn on the cob cut into thirds
• 1 lb red potatoes cut in half
• 3 tablespoon extra virgin olive oil
• 2 tablespoon cajun seasoning
• ½ teaspoon kosher salt
• 3 sprigs of fresh thyme
• 1 lemon cut into wedges
• 1 baguette optional

Get Recipe Ingredients

Instructions

 

• You don’t want a raging fire to cook your food, but hot coals. If you have your fire going and it’s not dying down, create a corner in your fire pit free of fire, but still hot with ash and coals for medium high heat.
• Place seafood, sausage, and veggies in a large bowl. Toss evenly with olive oil, Cajun seasoning, and salt.
• Divide evenly into six servings and place a each in the center a piece of heavy duty foil (approximately 18-by-12-inch). Top with a small sprig of thyme.
• Fold opposite sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges, forming a sealed packet.
• Place packets seam side up in the campfire ring, surrounded by ash and coals. Do not put directly in the flames. You want medium heat to steam the food. Rotate the foil packages for even cooking.
• Cook for 15 minutes or until potatoes are soft and seafood is opaque.
• Carefully open foil packets and serve with lemon wedges and baguette (optional).

Notes

You can use your favorite kind of seafood. If using fish, cut into small chunks so it will cook evenly with the other items. Some favorite options: shrimp, shrimp, salmon, mussels, clams, crab legs and crawfish.

I like a spicy sausage so I typically gravitate towards andouille, but you can also use sweet Italian sausage or any other favorites.

One corn on the cub can be cut into 3-4 pieces so each portion can get a nob of corn. You can always add more corn. I like to use the firm waxy white or red potatoes versus the starchier russets. The small purple and finger potatoes work well here, too.

I like to add a sprig of thyme for extra flavor. You can also use parsley, oregano, chives or skip altogether.

Instead of store bought cajun seasoning, you can mix your own:

• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon mustard powder

If using mussels or clams, discard any that don’t open after steamed. Crab legs can get big, so if using, cut them down to fit your foil packets. I used snow crab legs and separated the clusters.

You can can also cook these packets on a grill or in your home oven at 425°F for 15 to 20 minutes.

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 2-3 days. Just be aware that shrimp can get a little tough and rubbery when reheated. You can reheat in the microwave, sauté in a pan or wrap in foil again and reheat over a campfire.

Nutrition

Serving: 1packetCalories: 514kcalCarbohydrates: 42gProtein: 29gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 148mgSodium: 1399mgPotassium: 850mgFiber: 4gSugar: 6gVitamin A: 1376IUVitamin C: 18mgCalcium: 108mgIron: 4mg

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!