Crawfish Boil Foil Packets (Printable)

Bold crawfish with corn, potatoes, and sausage grilled in foil for easy serving and cleanup.

# Components:

→ 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

→ Fats and Liquids

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

→ Garnish

16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat your 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 ensure all ingredients are evenly coated.
04 - Cut four sheets of heavy-duty aluminum foil, each approximately 16 inches in length. Divide the mixture evenly among the sheets, placing ingredients in the center of each.
05 - Fold up the short sides, then the long sides, creating a tight seal on each packet to prevent liquid from escaping.
06 - Place packets seam-side up on the grill. Cook for 20 to 25 minutes, turning once halfway through, until potatoes are tender when pierced with a fork and seafood is heated through.
07 - Carefully open packets, watching for escaping steam. Garnish with fresh parsley and serve hot with additional lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks together in its own little packet so the flavors meld perfectly while you're not even watching.
  • The mess stays contained in foil instead of splashing all over your kitchen, which is a legitimate reason to make this on a Tuesday.
  • You get tender potatoes, sweet corn, spicy crawfish, and smoky sausage all in one bite without any fancy techniques.
02 -
  • If your potatoes aren't cut small enough, they'll still be hard when everything else is done, which is why halving baby potatoes makes all the difference.
  • Don't seal the packets until the last second before they hit the grill because the foil can sweat and the ingredients can start cooking before you're ready.
03 -
  • Parboil your potatoes for just five minutes before assembling the packets if you're worried about them not cooking through, which gives you peace of mind and cuts down grill time.
  • Don't skimp on the butter because it's what keeps everything moist and connects all the flavors, especially the crawfish which can dry out quickly.
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