Crawfish Boil Foil Packets (Printable Version)

Grilled foil packets filled with spicy crawfish, corn, potatoes, and sausage for easy, flavorful meals.

# 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 - 0.5 teaspoon ground black pepper
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon cayenne pepper (optional)

→ Fats & 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°F.
02 - In large 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 sheets of heavy-duty aluminum foil, approximately 16 inches each. Divide seasoned mixture evenly among sheets, piling ingredients in center of each.
05 - Fold up short sides, then long sides of foil, sealing each packet tightly to prevent leaks during cooking.
06 - Place packets seam-side up on grill. Cook 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 Suggestions:

01 -
  • Everything cooks inside its own foil packet, so cleanup is genuinely just tossing trash—no pots, no pans, no regret.
  • The butter and seasonings steam together and infuse every single ingredient, so nothing tastes separate or boring.
  • You can prep these hours ahead and just throw them on the grill when guests arrive, making you look far more organized than you actually are.
  • Crawfish, sausage, and corn together create that authentic Low Country flavor without needing a massive outdoor setup or special equipment.
02 -
  • Parboiling potatoes for five minutes before assembly changes everything—you avoid waiting for undercooked potatoes while the crawfish overcooks, and the timing becomes actually manageable.
  • Heavy-duty foil is not optional; regular foil tears and leaks butter all over your grill grates, which I learned the hard way and then again the next week.
03 -
  • If your grill doesn't maintain temperature well, wrap a second sheet of foil loosely around each packet for the first ten minutes to protect them from direct heat, then uncover for the remaining time.
  • Make these packets the morning of your gathering and refrigerate them; the flavors meld overnight, and you literally just grab and grill when people arrive.
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