Seafood Boil Foil Packets

A seafood boil dinner cooked into a foil packet.

Seafood Boil Foil Packets

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Servings

Calories 514kcal

Author Laura Bashar

Ingredients

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

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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.

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