Cajun Shrimp and Sausage Foil Veggie Packets

A lighter version of Cajun cooking. Vary the veggies by the season and what you have on hand. Anything goes!-- Barb L.

Yield: 4-5 foil packets


1 pound large shrimp, peeled and deveined

13-14 ounce pork, chicken, or turkey smoked sausage, sliced

2 medium yellow squash, sliced

2 medium zucchini, sliced

1 pt cherry tomatoes or 2-3 medium-sized tomatoes, sliced

1 onion, sliced

1-2 bell peppers, cut into chunks (I like to use orange for more color in this dish, but it’s all what you have on hand)

Salt and pepper

3 Tbsp Flying Olive Extra Virgin Olive Oil. Suggestion: Chipotle, Harissa, Baklouti Green Chili, Garlic, Lemon, Gremolata, or a Combination (Our favorite is half Baklouti, half Garlic—a little green pepper flavor and spiciness, but perfect for our wimpy spice level)

3 Tbsp Cajun Seasoning such as (our favorite) Joe’s Seasoning


Heat the oven to 400 degrees F, or start the grill.

In a large bowl, add the shrimp, sausage, yellow squash, zucchini, bell pepper, salt and pepper. Add the Flying Olive EVOO(s) of Choice to a small bowl. Place 4-18x12” pieces of heavy duty aluminum foil on the counter and brush with the Flying Olive EVOO. Add the rest to the bowl along with the Cajun Seasoning and mix (I use my clean hands, but up to you). Divide the shrimp/sausage/veggiecombination among the 4 packets.

Double fold the top and ends of each piece of foil, leaving a little space for the steam to gather and cook the meat and veggies.

Place the packets on the grill and cover or place them in the oven. Grill or bake at 400 degrees for about 15-20 minutes or until the shrimp and veggies are cooked through. Remove from heat and let sit for 5 minutes to cool off a bit. Carefully open the packets (the steam is SUPER hot) and serve.

Submitted by Barb L.