Crawfish Boil Foil Packets (Printable Version)

Spicy crawfish, corn, and potatoes grilled in foil for a flavorful and mess-free meal.

# What You'll Need:

→ 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 & Liquids

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

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - In a large mixing bowl, combine crawfish tails, shrimp if using, corn, potatoes, onion, sausage, and lemon slices.
03 - Drizzle mixture 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 large sheets of heavy-duty aluminum foil, approximately 16 inches each. Divide seasoned mixture evenly among the sheets, arranging ingredients in the center of each sheet.
05 - Fold the short sides of foil upward, then fold the long sides, sealing each packet tightly to prevent steam and juices from escaping.
06 - Place packets seam-side up on the preheated grill. Cook for 20 to 25 minutes, turning once halfway through cooking, until potatoes are fork-tender and seafood is heated through.
07 - Carefully open packets, watching for hot steam. Garnish with fresh parsley and serve immediately with extra lemon wedges on the side.

# Expert Advice:

01 -
  • Every packet is a personal treasure chest of seafood, sausage, and vegetables cooked perfectly in their own steamy packet.
  • The foil method means your grill does the heavy lifting while you enjoy company instead of standing over a stove.
  • Cleanup is almost embarrassingly easy—just toss the foil and you're done.
02 -
  • Never skip the foil sealing step or you'll lose all your juices to the grill grates and end up with dry seafood, which is the opposite of what you want.
  • If your potatoes are large, parboil them for five minutes before assembling—I learned this the hard way when half my packet was done and the potatoes were still crunchy.
03 -
  • Mark your foil packets with a marker so people know whose is whose if you're cooking for a crowd—saves confusion and complaints when someone opens the wrong one.
  • If you're worried about foil punctures, use a double layer or invest in the extra-heavy-duty stuff, it's worth the peace of mind.
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