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Cajun Shrimp Sausage & Veggie Foil Packets

Cajun Shrimp, Sausage & Veggie Foil Pack Meals

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 servings (large)
Author Laurel- Southern Parm


Meat & Produce

  • 1/2 lb shrimp, peeled and deveined
  • 6 oz sausage, andouille or smoked
  • 1 zucchini, medium
  • 1 summer squash, medium
  • 1/2 onion, large, diced
  • 1/2 bell pepper, red
  • 1/2 bell pepper, orange


  • 2 tbsp olive oil, divided
  • 4 tsp cajun seasoning, divided
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • parsley, fresh, minced

Kitchen Gadgets

  • large sheet pan
  • aluminum foil


  1. Preheat oven to 400 degrees.

  2. For veggies: cut zucchini & squash into thick coins then in half. Dice bell peppers & onions into large squares. 

  3. For sausage, cut into thick coins. 

  4. Into medium sized bowl, add 1/2 tbsp olive oil, 1 tsp cajun seasoning & a pinch of salt and pepper. Stir together. Next add shrimp into bowl & toss until all shrimp are coated.

  5. Into a large bowl, add 1.5 tbsp olive oil, 3 tsp cajun seasoning & the rest of the salt & pepper. Stir together. Add in all vegetables and sausage. Mix until all are coated in "seasoning".

  6. Create 3 equal size large aluminum foil squares. Add 1/3 of vegetable mix & 1/3 of shrimp into each square. Fold all 4 sides until sealed (leave a little space so has room to steam.

  7. Place foil packs onto baking sheet & place in oven. Bake for 15 minutes until vegetables are soft & shrimp is cooked through.

  8. Remove foil packs from oven. Allow a few minutes to cool down then carefully open packs to release steam. Serve immediately & enjoy!

Recipe Notes

Depending on how you feel about reheating shrimp, you can keep in refrigerator for up to 5 days in air tight container.