Crawfish Boil Foil Packets (Printable)

Grilled crawfish, corn, potatoes, and sausage cooked inside foil packets for bold, easy flavors.

# 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, each cut into 4 pieces
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

# How To:

01 - Preheat your 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 melted butter and olive oil over the mixture. 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 the seasoned mixture evenly among the sheets, piling ingredients in the center of each.
05 - Fold up the short sides, then the long sides of each foil sheet, sealing packets tightly to prevent leaks during cooking.
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 Tips:

01 -
  • Everything cooks in one packet, which means minimal cleanup and maximum flavor trapped right where it belongs.
  • You get that authentic crawfish boil spice and richness without the traditional massive pot and the inevitable butter-splattered clothes.
  • It's fancy enough to impress but easy enough that you're not stressed the whole time you're cooking.
02 -
  • If your potatoes are larger than a marble, parboil them for 5 minutes before assembling—I learned this the hard way when half my potatoes stayed crunchy while the rest turned soft.
  • Heavy-duty foil is non-negotiable; regular foil tears and you'll lose all those precious buttery juices onto the coals before you even know something went wrong.
03 -
  • If you're cooking for a crowd, you can assemble all the packets an hour or two ahead and refrigerate them—just add a couple extra minutes to the grill time.
  • The seam of the foil packet should face up on the grill so that any moisture that does escape drips back into the packet instead of onto the coals.
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