Campfire Cajun Shrimp and Andouille Foil Packets
Toss potatoes, peppers, corn and sliced andouille with oil and Cajun seasoning, seal in foil packets, and cook over medium coals for 18 to 20 minutes. Open the packets, add seasoned raw shrimp and butter, reseal, and cook 8 to 10 minutes more until the shrimp are pink and opaque (145°F). Total time is about 50 minutes, with one bowl and no dishes.
This is a low-country boil shrunk down to a single foil packet. Potatoes and sausage go on first. The shrimp go in at the end, so they stay tender instead of turning to rubber.
Everything gets chopped at home, so camp work is mostly mixing and folding foil. Keep the shrimp cold until the last minute and you get a hot, buttery lunch with almost no cleanup.
Campfire Cajun Shrimp and Andouille Foil Packets
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium coals
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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