Crawfish Boil Foil Packets (Printable Version)

Grilled crawfish, corn, potatoes, and sausage cooked together in foil packets with bold Cajun seasoning.

# 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

# Step-by-Step:

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 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 mixture evenly among sheets, piling ingredients in center of each.
05 - Fold short sides upward, then fold long sides, sealing each packet tightly to prevent leaks during cooking.
06 - Place packets seam-side up on 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 lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks together in one packet, which means your hands stay clean and your dishwasher stays empty.
  • The foil traps steam and infuses every bite with buttery, spiced goodness that tastes like a restaurant-quality crawfish boil without the mess.
  • You can prep these ahead of time and just throw them on the grill whenever you're ready, making it perfect for weeknight dinners or casual entertaining.
02 -
  • If your potatoes are thick-cut instead of halved, parboil them for five minutes before assembling the packets or they'll still be crunchy when the crawfish is done.
  • Heavy-duty foil is non-negotiable—I learned this the hard way when regular foil split open on the grill and I had to salvage the entire packet with extra foil, which felt chaotic and defeated the whole purpose.
03 -
  • If you want restaurant-quality seasoning, toast your spice blend in a dry skillet for 30 seconds before mixing it in—it wakes up the flavors and makes the whole dish taste more intentional.
  • Don't skip the lemon slices; they're not just garnish—they're working the entire time the packets cook, releasing acids that brighten the butter and prevent the dish from tasting heavy.
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