Crawfish Boil Foil Packets (Printable)

Grilled foil packets combine spicy crawfish, corn, potatoes, and sausage for a mess-free, flavorful dish.

# What You 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 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 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 well to coat all ingredients evenly.
04 - Cut four large sheets of heavy-duty aluminum foil, approximately 16 inches each. Divide the mixture evenly among the sheets, piling ingredients in the center of each.
05 - Fold up the short sides, then the long sides, sealing each packet tightly to prevent leaks.
06 - Place packets seam-side up on the 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, watching for hot steam. Garnish with fresh parsley and serve hot with extra lemon wedges if desired.

# Expert Hints:

01 -
  • All the bold, spicy crawfish boil flavors wrapped up neat and tidy—no seafood shells scattered across your stovetop.
  • Your guests get their own individual packet, which feels fancy but takes zero extra effort on your part.
  • The grill does all the heavy lifting while you relax with a cold drink instead of standing over a steaming pot.
02 -
  • Parboil your potatoes for 5 minutes before assembling if you're worried they won't soften in time—I learned this after serving undercooked spuds to my in-laws.
  • Double-check your foil seams are tight, or you'll lose all those precious juices to the fire and end up with a dried-out mess.
03 -
  • Use heavy-duty foil, not the thin stuff—it won't puncture and ruin your dinner.
  • If you're cooking for a crowd, assemble all your packets on a large tray so you can transfer them to the grill as a unit instead of juggling them one at a time.
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