Onion Boil Shrimp Sausage (Printable)

Savory shrimp and sausage meld with potatoes and corn, seasoned with Cajun spices and roasted in foil.

# Required Ingredients:

→ Seafood & Meats

01 - 1 lb large raw shrimp, peeled and deveined
02 - 12 oz smoked sausage, sliced into 1/2-inch rounds

→ Vegetables

03 - 1 large onion, cut into wedges
04 - 2 ears corn, each cut into 4 pieces
05 - 1 lb baby potatoes, halved or quartered if large
06 - 2 cloves garlic, minced

→ Seasoning & Oils

07 - 2 tablespoons olive oil
08 - 2 teaspoons Old Bay or Cajun seasoning
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt
12 - 1 lemon, sliced

→ Optional Garnishes

13 - 2 tablespoons fresh parsley, chopped
14 - Additional lemon wedges, for serving

# Preparation Steps:

01 - Preheat oven to 425°F or preheat grill to medium-high heat.
02 - In a large bowl, combine shrimp, sausage, onion, corn, potatoes, and garlic.
03 - Drizzle with olive oil, then sprinkle with Old Bay or Cajun seasoning, smoked paprika, salt, and black pepper. Toss until everything is evenly coated.
04 - Cut 4 large sheets of heavy-duty aluminum foil, approximately 12 by 16 inches each.
05 - Divide the mixture evenly among the foil sheets, placing in the center of each. Top each with lemon slices.
06 - Fold the long sides of the foil over the mixture, then roll up the ends tightly to seal and create packets.
07 - Arrange packets on a baking sheet for oven cooking or directly on the grill. Bake or grill for 20 to 25 minutes, until potatoes are tender and shrimp are cooked through.
08 - Carefully open packets, watching for steam. Garnish with fresh parsley and serve with extra lemon wedges if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one packet, which means less cleanup and more time enjoying your meal with people who matter.
  • The foil traps steam and flavor so the shrimp stays juicy while the potatoes get tender, and nothing ever turns out dry.
  • It's the kind of dish that looks fancy enough to serve guests but simple enough that you won't stress about it.
02 -
  • Overcrowding the packets is the fastest way to ruin this—give ingredients room to cook evenly or some things will stay raw while others turn to mush.
  • If your potatoes are on the large side, cut them smaller or parboil them for five minutes first; nothing's worse than tender shrimp and crunchy potatoes.
03 -
  • Pat your shrimp dry before adding them to the bowl—any extra moisture makes the seasoning slide off instead of sticking.
  • If you're worried about foil packets bursting, double up your sheets or use heavy-duty foil and seal the edges slowly rather than rushing it.
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