There is a specific kind of magic that happens when you toss local ingredients together, wrap them in foil, and let fire do the rest. It isn’t just a meal. It’s the feeling of a Saturday evening where the only thing on your to-do list is “linger a little longer.”
This recipe was born from our obsession with that classic, messy, hands-on Low-Country boil experience, the kind that usually requires a massive pot and a lot of cleanup.
But, we’ve tweaked this version to make it work in a real kitchen, or on a backyard grill. By using Mountain View Meat Company’s Cajun Andouille Sausages, we’re bringing one of Oklahoma’s best-kept culinary secrets to the table. It’s smoky, spicy, and, when paired with sweet corn and buttery shrimp, it creates unforgettable flavor.
We love to make these foil packets when we want a mini-adventure without leaving our zip code. Here’s why we’re obsessed:
Q. Why do I need to boil the potatoes first?
A. Potatoes take much longer to cook than shrimp or zucchini. Pre-boiling them ensures every ingredient in the pack reaches peak deliciousness at the exact same time.
Q. What if I don’t have a grill?
A. No worries! Simply bake them on a large sheet pan in your oven at 425 degrees F for 15-20 minutes for a result that is just as legendary.
Q. Can I make these ahead of time?
A. Absolutely. You can assemble the foil packs and keep them in the fridge for a few hours before you’re ready to fire up the oven. It makes for super-easy hosting with friends.
Q. Why is my sauce too thin?
A. The zucchini and onions release moisture as they steam. If you prefer a thicker sauce, carefully open the packs for the last 5 minutes of cooking to let some of that extra steam escape.
This is a hearty, all-in-one meal, but we love pairing it with a crusty loaf of bread to soak up the leftover butter. You can serve these packets alongside cold Oklahoma craft beers or extra-sweet tea from Milo’s, which is made in Oklahoma.
Heat oven to 425 degrees F, or fire up an outdoor grill to medium-high heat. On the stove, bring a large pot to a boil over high heat. Cook potatoes in salted, boiling water until done, about 15 minutes. Remove potatoes and set aside. Add corn to boiling water and cook in boiling water for about 8 minutes.
Place cooked corn and potatoes in a large bowl. Add the sausage, shrimp, onion, and zucchini. Season with salt and pepper.
In a small bowl, combine butter, lemon juice, garlic, Worcestershire sauce, Cajun seasoning, and parsley. Pour butter mixture over the corn and potato mixture.
Create the foil packs by laying out six pieces of heavy-duty aluminum foil (18-by-12-inches) on your counter. Evenly divide the ingredients between the foil pieces. Fold the top and ends of each piece of foil to enclose each packet. Transfer the packs to a large baking sheet.
Bake in the oven or over the grill for 15-20 minutes. Carefully unseal to packets, making sure to protect your hands with steam. Top packet contents with more chopped parsley. Serve with extra butter for dipping.