Instructions:
1. Pre-cook the potatoes:
Boil the baby potatoes for about 10–12 minutes until just tender (not fully cooked), then drain and set aside.
2. Make the seasoned butter:
In a bowl, mix the melted butter, olive oil, Old Bay (or Cajun), paprika, garlic powder, salt, and pepper.
3. Assemble foil packs:
Tear 4 large sheets of foil (about 12×18 inches each). On each sheet, divide the potatoes, corn, shrimp, and sausage evenly. Drizzle with the seasoned butter mixture and toss to coat.
Fold the foil over and seal tightly into a packet (double fold the edges if needed to prevent leaks).
4. Cook the foil packs:
Option A – Grill:
Preheat grill to medium-high heat. Place foil packs over direct heat and cook for 12–15 minutes, flipping halfway through.Sausage and potato skilletSausage packet meal
Option B – Oven:
Preheat oven to 400°F (200°C). Place foil packs on a baking sheet and bake for 20–25 minutes.
Option C – Campfire:
Place foil packs on hot coals and cook 12–15 minutes, turning once.
5. Serve:
Carefully open the foil packs (watch for steam!). Garnish with chopped parsley and a squeeze of lemon.
Tips & Variations:
Add bell peppers, zucchini, or onion slices for more veggies.
For extra heat, sprinkle with crushed red pepper or add a dash of hot sauce before sealing.
Use precooked sausage to keep everything cooking evenly.
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