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Shrimp Boil Foil Pouch Dinner opened up on table with two more in background

Sausage and Shrimp Boil Foil Pouch At Camp

Such an easy camp recipe with easy clean up! I will show you how to make this sausage and shrimp boil foil pouch at camp!

Course Dinner
Cuisine American
Keyword shrimp boil, foil pack, foil pouch, camp recipe, grill recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3


  • 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


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

  2. 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.

  3. Slice the sausage into about 1-inch pieces.

  4. 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.

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

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

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

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

  9. When done, unwrap and eat!