Late Summer Foil Pack Series: Cajun Sausage, Potato & Green Bean Pouches

August 19, 2020

Part of our Late Summer Foil Pack Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Cajun Sausage, Potato & Green Bean Pouches

Baby potatoes and early season green beans so sweet and delicious are perfectly accented by smoky sausage and a little kick of Cajun seasoning. A few minutes before the dish is fully cooked, you can very carefully open the foil pouch (watch out for steam burns) and crack in a whole egg. Close the pouch back up and let the egg cook, this could transform the way you do breakfast on the weekends!

Ingredients:

• ¾ lb. smoked sausage, thinly sliced (we like to use Andouille or Johnston’s Farmer sausage)
• 1 lb. baby red potatoes, quartered
• 1 lb. fresh green beans, trimmed
• ½ lb. fresh mushrooms, halved
• 1 medium onion, chopped
• ¼ cup butter, divided
• ¼ cup Cajun seasoning, divided
• 2 tablespoons chopped fresh parsley leaves

Instructions:

1. Pre-heat your BBQ to about 400F.
2. Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer. Add butter & Cajun seasoning.
3. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes, until the potatoes are fork tender.
4. Served immediately, garnished with parsley.

Prep Time: 10 Minutes.

Cook time: 12-15 Minutes

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