Embrace the summer grilling season with these delightful Grilled Cajun Shrimp and Sausage Parcels. Not only are they simple and fun to assemble, but cleanup is a breeze, allowing you to fully enjoy your outdoor gatherings without any hassle!
How Can I Prevent Cajun Shrimp & Sausage Parcels From Burning?
To avoid burning your foil parcels, opt for heavy-duty aluminum foil and ensure a secure seal by double-wrapping them. Some also prefer to layer parchment paper between the ingredients and the foil for added protection. Additionally, placing the parcels on indirect heat or lowering the grill temperature can prevent excessive charring.
Can I Incorporate Different Ingredients in the Same Parcel?
Certainly! Foil parcels offer versatility, enabling you to combine various ingredients. However, it’s crucial to consider the cooking times of each component. Cut denser vegetables and proteins into smaller pieces to ensure even cooking. Alternatively, you can partially precook certain ingredients before assembling the parcels.
What Other Seasonings Can I Use Besides Cajun?
While Cajun seasoning provides a bold and spicy kick, feel free to experiment with other seasoning blends to match your taste preferences. Options like Italian seasoning, barbecue rubs, lemon herb, or garlic and herb blends can offer exciting flavor variations. Don’t hesitate to get creative and tailor the seasonings to your liking!
Can I Prepare Foil Parcels in the Oven Instead of on the Grill?
Absolutely! If grilling isn’t an option, you can still enjoy these delectable parcels by baking them in the oven. Simply place the foil parcels on a baking sheet and bake at a similar temperature (around 200°C or 400°F) for approximately the same duration. This allows you to savor these flavorful parcels year-round, regardless of the weather.
Ingredients:
- 1 package (16 ounces / 454 grams) shrimp, peeled and deveined, tail on
- 1 pound (454 grams) andouille sausages, thickly sliced
- 2 medium zucchini, halved lengthwise and sliced (about 20 centimeters / 7.9 inches each)
- 2 red peppers, cut into 1-inch chunks (about 2.5 centimeters)
- 2 corn cobs, cut into 1-inch rounds (about 2.5 centimeters)
- 2 large red potatoes, cut into 1-inch cubes (about 2.5 centimeters)
- 1/4 cup (60 milliliters) melted butter
- 2 tablespoons (30 milliliters) Cajun seasoning
- Fresh chopped parsley
Instructions:
- Preheat the grill to medium-high heat (about 220°C or 425°F).
- Bring a large pot of salted water to a boil. Add corn and potatoes and cook for 5 minutes. Remove from heat, drain, and set aside.
- Place 4-6 large pieces of heavy-duty aluminum foil on the counter, approximately 45 centimeters long. Optionally, line the foil with parchment paper.
- In a large bowl, toss together shrimp, sausage, red peppers, potatoes, corn cobs, olive oil, and Cajun seasoning until evenly coated.
- Divide the mixture between the foil pieces, placing it in the center of each.
- Fold the long sides of the foil over the mixture, folding them twice to seal. Fold up the ends and seal the parcels closed.
- Repeat for all parcels.
- Place the foil parcels on the grill and cook undisturbed for 10-14 minutes, or until shrimp are cooked through.
- Carefully open the foil parcels and serve hot, garnished with chopped parsley.
