Crawfish Boil Foil Packets (Print View)

Grilled crawfish, corn, potatoes, and sausage cooked together in foil for bold, smoky flavors and easy serving.

# Ingredient List:

→ Seafood

01 - 1 pound cooked crawfish tails, peeled
02 - 12 large shrimp, peeled and deveined, optional

→ Vegetables

03 - 2 ears corn, cut into 4 pieces each
04 - 12 baby potatoes, halved
05 - 1 red onion, cut into wedges
06 - 1 lemon, sliced

→ Sausage

07 - 8 ounces andouille or smoked sausage, sliced

→ Seasonings

08 - 2 tablespoons Cajun seasoning blend
09 - 1 teaspoon garlic powder
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon cayenne pepper, optional

→ Fats and Liquids

14 - 4 tablespoons unsalted butter, melted
15 - 2 tablespoons olive oil

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat grill to medium-high heat, approximately 400 degrees Fahrenheit.
02 - In a large mixing bowl, combine crawfish tails, shrimp if using, corn, potatoes, onion, sausage, and lemon slices.
03 - Drizzle with melted butter and olive oil. Sprinkle with Cajun seasoning, garlic powder, smoked paprika, black pepper, salt, and cayenne pepper. Toss thoroughly to coat all ingredients evenly.
04 - Cut four sheets of heavy-duty aluminum foil, approximately 16 inches each. Divide seasoned mixture evenly among sheets, piling ingredients in the center of each.
05 - Fold up short sides first, then long sides, sealing each packet tightly to prevent leaks.
06 - Place packets seam-side up on grill. Cook for 20 to 25 minutes, turning once halfway through, until potatoes are fork-tender and seafood is heated through.
07 - Carefully open packets to release hot steam. Garnish with fresh parsley and serve hot with lemon wedges.

# Expert Tips:

01 -
  • No massive pot of boiling water taking over your kitchen or outdoor space—just toss everything in foil and let the grill do the work.
  • Every packet is a complete meal that stays hot and fragrant until you're ready to eat, making serving effortless at any gathering.
  • The flavors intensify and mingle in that enclosed steam, creating something richer than the sum of its parts.
02 -
  • If your potatoes aren't quite fork-tender after the grill time, don't panic—parboil them for 5 minutes before assembling packets and they'll cook perfectly, no undercooked centers.
  • Heavy-duty foil is non-negotiable; regular foil tears under the weight and heat, and discovering a leak halfway through cooking is a lesson nobody wants to learn twice.
03 -
  • Don't crowd the grill—leave space between packets so heat can circulate and cook everything evenly rather than creating steam-only pockets.
  • The moment you can smell the sausage fat and spice mingling in the steam is when you know it's about 10 minutes from done, so use your nose as your timer.
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