Foiled “Boil” is our favorite way to enjoy a seafood boil without the big pot, mess, or complicated cleanup. Shrimp, sausage, sweet corn, and tender new potatoes are seasoned with butter, garlic, onion, and your favorite seafood seasoning, then sealed in individual foil packets and cooked until everything is hot, tender, and infused with delicious flavor.
What makes this method especially fun is the customization. Each person can build their own packet, choosing the sausage, seafood, vegetables, and spice level they prefer. It’s an easy, flexible meal that works just as well for a casual family dinner as it does for a backyard gathering or cookout.
And when dinner is over, cleanup is about as easy as it gets—just open the packets, enjoy, and discard the foil.
Foiled “Boil”
Ingredients
- 7 oz sausage cut into 1 inch pieces, your choice (i.e. Eckrich)
- 7 each shrimp peeled and deveined
- 1 each corn on the cob cut in half
- 8 small new potatoes red or white
- 2 tablespoons butter
- 2 tablespoons seafood spice Old Bay, Zatarain's, Cajun or Creole, or ……. be inventive
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Prepare the Foil Packets
- Preheat your oven or grill to 375°F.
- Prepare a sheet of heavy-duty aluminum foil for each serving, approximately 12 × 12 inches.
- Place the sausage, shrimp, potatoes, and corn in the center of each foil sheet.
- Add the butter, desired seafood seasoning, garlic powder, onion powder, and salt and pepper to taste. Add a few ice cubes to each packet to create steam while cooking.
- Bring two opposite edges of the foil up to meet in the center. Fold them together several times to create a tight seal. Fold the remaining two edges tightly toward the center to completely seal the packet. Make sure there are no gaps or openings where steam can escape.
Cook the Packets
- Place the foil packets directly on the oven rack or grill grates.
- Cook until the potatoes are tender and the shrimp and sausage are cooked through, about 30–40 minutes in the oven or approximately 20–30 minutes on the grill, depending on the size of the potatoes and the heat of your grill.
- The potatoes should be easily pierced with a fork before serving.
Serve
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
