Sausage and Shrimp Boil Foil Pouch At Camp

Like seafood and looking for an easy camp recipe to try? Check out this recipe for sausage and shrimp boil foil pouch made at camp.

Sausage and Shrimp Boil Foil Pouch At Camp

This is such a simple camp recipe. Because this is a foil pack dinner recipe, it makes for an easy clean up too. This sausage and shrimp boil foil pouch recipe makes three pouches. But it can easily be doubled or tripled.

If you are looking for other camping recipes, here are a few to check out.

• Foil Pack Campfire Cooked Salmon
• Chicken And Squash Dutch Oven Casserole Over Campfire
• How To Cook Muffins Over Campfire In A Pie Iron
• Pie Iron Recipe For Camping – Pepperoni Grilled Cheese
• Spicy grilled shrimp skewers

Makes: 3 pouches
Prep time: about 15 minutes
Cook time: about 30 minutes

Ingredients Need:

• 3 Ears of Corn
• 1 lb Shrimp – Peeled
• 13 oz Cajun Andouille Sausage (or flavor of choice)
• 8 Red Potatoes – Quartered
• 1 Tbsp Lemon Juice
• 2 Tbsp Minced Garlic
• 1 Tbsp Old Bay Seasoning
• 1 Stick Butter – Melted

How To Make This Foil Pack Dinner At Camp:

In a small dish, mix butter, garlic, Old Bay, and lemon juice together until they are fully combined.

Then shuck/husk the corn and make sure it is free from the silk strains. Then chop or break the ears into about 1 1/2” pieces.

Slice the sausage into about 1-inch pieces.

Place the sausage, corn, shrimp, and potatoes in a mixing bowl. Now pour butter seasoning mixture over it. Stir around until everything is coated well.

Next, evenly divide the mixture onto 3 foil sheets. Depending on the foil, you may want to double up the foil for durability.

Fold the pouches closed leaving small openings at the top, and place them on the grill or the grill of the fire.

Cook for 20-30 minutes. The pouches are done when potatoes can be easily stabbed with a fork.

If you open and they are not tender enough yet, fold it back closed and cook a little longer.

When done, unwrap and eat!