Cajun Shrimp Sausage Hobo Pouches Recipes

CAJUN SHRIMP FOIL PACKETS

Cajun Shrimp Foil Packets image

You will love grilling up these Cajun Shrimp Foil Packets. The Cajun flavors give the shrimp, sausage and corn so much flavor, and there is NO MESS!

Provided by Erica Walker

Time 45m

Number Of Ingredients 15

Ingredients

18 pieces corn on the cob ((6 full cobs cut in half or in thirds))
4 red potatoes ( washed and cubed)
25 uncooked shrimp ( peeled or not, it's up to you)
1 pound smoked sausage ( cut into chunks)
1/2 cup melted butter ( or olive oil, to taste)
1/2 cup chicken broth ( you may not need that much)
1 Tbsp Cajun/Creole seasoning ( we like to use Tony Chachere's brand, to taste)
salt and pepper ( to taste)
Italian sausage
chicken ((cut in bite size pieces))
bell peppers
mushrooms
red onions
celery
carrots

Steps:

Heat grill to 400-degrees. You can do this in your oven at the same temperature. Bring all the ingredients to your work area.
Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12x18 inches each). Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet. Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.
Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
Serve immediately. (Be careful the steam is HOT)

Nutrition Facts : Calories 854 kcal, Carbohydrate 62 g, Protein 30 g, Fat 56 g, SaturatedFat 26 g, Cholesterol 236 mg, Sodium 1623 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

SPICY CAJUN SHRIMP AND SAUSAGES

Spicy Cajun Shrimp and Sausages image

Delicious over rice. The original recipe ingredients are for 1 tablespoon Cajun or Creole seasoning - this seemed like a lot for us, so adjust per your taste. The original recipe also used Creole mustard and I used Dijon mustard (reducing the amount that was called for). Recipe source: Bon Appetit (February 2007)

Provided by ellie_

Categories Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb large shrimp, peeled and deveined
1 tablespoon creole seasoning (or to taste see my comment in description) or 1 tablespoon cajun seasoning (or to taste see my comment in description)
2 tablespoons vegetable oil, divided
12 ounces andouille sausages, cut crosswise into diagonal 3/4-inch pieces (or your favorite smoked sausage)
1 onion, halved, thinly sliced
1 green pepper, cut into 1/2 inch wide strips (or use a red bell pepper for a prettier dish)
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 cup chicken broth
3 tablespoons Dijon mustard (the original recipe suggested 5 tablespoons Creole mustard)
2 teaspoons red wine vinegar

Steps:

Toss shrimp with the Cajun seasoning in a medium bowl and set aside.
In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes).
Transfer sausage to a large bowl.
Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage.
Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes).
Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes).
Return sausage and shrimp to skillet and simmer until heated through (1 minute).
Season with salt and pepper if desired.

Nutrition Facts : Calories 511, Fat 33, SaturatedFat 9.6, Cholesterol 221.7, Sodium 1521.5, Carbohydrate 10.2, Fiber 1.5, Sugar 3.1, Protein 41.7

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