Cherchies Blog

cajun seasoning

Easy Shrimp and Sausage Foil Packs Recipe

entrees, grilling, lunch, partiesSheri SpalloneComment

Shrimp and Sausage Foil Packs Recipe

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Servings: 4

One of our family's favorite summer meals is these Easy Shrimp & Sausage Foil Packs. Whether we're cooking on the grill while friends are over or popping them into the oven on a busy weeknight, they're always a hit.

They're everything a summer meal should be:

  • Fun to assemble

  • Ready in no time

  • Easy cleanup

  • Completely customizable

Everyone gets their own little foil packet filled with their favorite ingredients.

One of the best things about foil packs is how easy they are to customize. Everyone can build their own with the ingredients they enjoy most. Not in the mood for shrimp? Simply substitute kielbasa, andouille sausage, chicken, or another favorite protein.

We love entertaining, especially during the summer, and these foil packs have become our go-to meal. They remind me of the sheet pan dinners everyone seems to be making these days, but I think they're even more fun because everyone gets their own individual foil packet to open at the table. Watching everyone open their own little foil "present" and discover what's inside always brings a smile to my face.

For this version, we seasoned everything with Cherchies® Cajun Seasoning, giving it those classic Cajun boil flavors we all love. The best part is that this recipe can become an entirely different meal simply by changing the seasoning blend.

Not sure which seasoning to choose? Each one brings its own unique flavor profile, so don't be afraid to experiment. You may just discover your new family favorite!

Here are a few of our favorites:

It's amazing how one simple recipe can create an entirely different flavor experience just by changing the seasoning.

If you love Cajun-inspired meals, be sure to check out our Cajun Shrimp Boil Recipe—another family favorite packed with shrimp, sausage, corn, potatoes, and plenty of bold flavor.

Whether you're feeding the family on a busy weeknight or hosting friends for a backyard cookout, these Easy Shrimp & Sausage Foil Packs are packed with flavor, incredibly easy to customize, and leave you with almost no cleanup—which means more time to relax and enjoy summer.

Thanks for stopping by! 😊 I hope these Easy Shrimp & Sausage Foil Packs become a favorite at your house just like they have at ours. If you make this recipe, we’d love to hear how it turned out! Leave a comment below and let me know which Cherchies® Seasoning you used—or share your favorite combination of proteins and vegetables.

Happy cooking!

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Ingredients

  • 1 pound large shrimp, peeled and deveined

  • 12–14 ounces fully cooked kielbasa or andouille sausage, sliced

  • 1 pound baby potatoes, halved or quartered

  • 2 ears fresh corn, cut into thirds

  • 1 zucchini, sliced into ½-inch half-moons (optional, but cook in a separate foil pack)

  • 1 yellow squash, sliced into ½-inch half-moons (optional, but cook in a separate foil pack)

  • 1 red bell pepper, cut into 1-inch pieces (you can use whatever pepper you have on hand)

  • 1 small onion, cut into 1-inch pieces

  • 2–3 tablespoons olive oil

  • 2–3 tablespoons Cherchies® Cajun Seasoning (or your favorite Cherchies® seasoning)

  • Fresh parsley, chopped (optional)

  • Lemon wedges, for serving (optional)

Preparation

Preheat your grill or oven to 400°F.

If needed, par-boil the potatoes for 5–7 minutes until just beginning to soften. Drain well.

In a large bowl, combine the potatoes, corn, zucchini, squash, bell pepper, onion, sausage, olive oil, and Cherchies® Cajun Seasoning. Toss until everything is evenly coated.

Gently fold in the shrimp.

Divide the mixture evenly among four large sheets of heavy-duty aluminum foil. Fold and seal the foil packets tightly.

Grill or bake the foil packets for 15–20 minutes, or until the shrimp are pink and cooked through and the vegetables are tender.

Carefully open the foil packets (watch for the hot steam!), garnish with fresh parsley and lemon if desired, and serve immediately.

A Few Tips

  • Use baby potatoes, cut in half or even thirds. If they're on the larger side, par-boil them for 5–7 minutes before assembling the foil packets since shrimp cook so quickly.

  • We prefer fully cooked kielbasa or andouille sausage, sliced into bite-sized pieces. They cook perfectly alongside the vegetables and shrimp.

  • If you're using raw Italian sausage, we recommend cooking it beforehand or preparing it in a separate foil packet to ensure it reaches a safe internal temperature.

  • If you're grilling, consider cooking the vegetables in separate foil packets. They often need a little longer than the shrimp, so everything finishes cooking at the same time.

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Cajun Shrimp and Cheesy Grits Recipe

entrees, lunch, gluten freeSheri SpalloneComment
Cajun Shrimp and Cheesy Grits Recipe

Cajun Shrimp and Cheesy Grits Recipe

Prep time: 15 MINUTES

Cook time: 20 MINUTES

Difficulty: Easy 

Yields: 4 servings

Print Recipe

Shrimp and grits always felt like one of those dishes best left to elegant restaurant menus — rich, comforting, and just fancy enough to seem like more trouble than it was worth to make at home.

Then one night I had a serious craving for a warm, smoky, cheesy bowl of shrimp and grits, but I couldn’t get my hands on it — not even in a restaurant.

So I did what I usually do when a craving will not quit: I went into the kitchen, looked at cookbooks, and figured it out. This Cajun-inspired version, featuring Cherchies® Cajun and Garlic Seasonings, has all the things I wanted in that moment — plump shrimp, savory sausage, bold flavor, and creamy cheddar grits — in a dish that feels special but comes together easily.

It is hearty, flavorful, and just indulgent enough to feel a little special. Whether you are making it for family dinner, serving it to guests, or simply in the mood for something warm and seriously satisfying, this one delivers.

Thanks for stopping by:) Comment below if you have made this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Enjoy!

Ingredients

  • 1 pound sweet Italian sausage, cooked and sliced

  • 1/2 to 3/4 pound shrimp, peeled and deveined, fresh or frozen

  • 4 cups chicken broth

  • 1/2 cup yellow corn grits

  • 1/2 teaspoon Cherchies Garlic Seasoning

  • Pepper, to taste

  • 4 ounces cream cheese, room temperature

  • 2 cups shredded sharp cheddar cheese

  • 4 tablespoons olive oil, divided

  • 4 teaspoons Cherchies® Cajun Seasoning, plus more to taste

  • 1/2 teaspoon smoked paprika

  • 1 cup water

  • 1 tablespoon cornstarch

  • 2 green onions, chopped

  • 2 slices of bacon, cooked and chopped, optional

Preparation

Preheat the oven to 350°F. Place the sausage in a shallow baking pan and cook until it reaches an internal temperature of 160°F. Remove it from the oven, let it cool slightly, then slice it into 1/2-inch pieces and set aside.

Prepare the grits in a medium saucepan by bringing the chicken broth to a boil. Whisk in the grits slowly, then reduce the heat to low. Cover and simmer for about 7 minutes, stirring occasionally to prevent sticking.

Make the grits cheesy by stirring in the cream cheese, cheddar cheese, Cherchies Garlic Seasoning, and pepper once the grits have absorbed the liquid. Mix until smooth and creamy, then cover and remove from the heat.

Place the shrimp and sliced sausage in a large mixing bowl, add 1 Tablespoon (Tbsp) Olive oil, Cherchies® Cajun Seasoning,  smoked paprika, and toss until the shrimp is coated. In a small bowl, combine the water and corn starch and mix until smooth (This is called a slurry).

Heat the remaining 3 Tablespoons (Tbsp) of olive oil in a large pan over medium high heat. Add the shrimp and sausage, stirring occasionally, until shrimp is pink and tender (about five minutes total). Add the cornstarch/water mixture (aka slurry) to the pan in the last minutes of cooking to allow the slurry to thicken. (**I did not use enough cornstarch when I first photographed the shrimp mixture, so I had to sprinkle more in. DO NOT add the cornstarch directly to the mixture, as it will clump and you will get white lumps in your dish. Take the extra time to make the slurry separately to make the dish correctly).

To assemble the shrimp and grits add a heaping serving of grits to bowls or plates, top with shrimp and sausage mixture, chopped green onions, and chopped bacon (optional).

**When I first made this recipe, I chopped up chives from my garden instead of the green onions.

Enjoy!

Tips

  • Frozen shrimp work just fine here — just thaw them before cooking.

  • Add a little extra Cherchies® Cajun Seasoning for more heat.

  • Chives are a great substitute for green onions.

  • Serve this right away while the grits are still hot and creamy.

Final Thoughts

This Cajun Shrimp and Cheesy Grits recipe is rich, cozy, and full of bold, savory flavor. Between the creamy cheddar grits, smoky sausage, and perfectly seasoned shrimp, it is the kind of meal that feels like a treat without being overly complicated.

Honestly, those are my favorite kinds of recipes — the ones that taste like something special, but still feel doable in your own kitchen.

This recipe is adapted from https://www.bobsredmill.com/ and https://www.maebells.com/shrimp-and-creamy-cheesy-grits/.

*Note- some recipes I have researched call for substituting milk for the broth. I have not tried milk, but this recipe is flexible and you can use whatever liquid you like.

Cajun Shrimp and Cheesy Grits Recipe

Cajun Shrimp and Cheesy Grits Recipe

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20 Sweet & Savory Compound Butter Recipes

glaze marinade & sauce, grillingSheri Spallone6 Comments
20 Sweet & Savory Compound Butter Recipes

20 Sweet & Savory Compound Butter Recipes

So what is “churning” in our kitchen today? Compound butter! If you have never made compound butter, then you are missing out! Compound butter is a cinch to make, and it adds a rich finish to pretty much everything, meats, seafood, bread, vegetables, pancakes, waffles, and so much more. We wanted to share 20 of our favorite compound butter combinations below (using, you guessed it, Cherchies® products) and directions on how to make them.

So what exactly is compound butter? It is softened butter infused with sweet or savory ingredients. The possibilities are endless for what can go into butter-herbs, cheese, fruit, mustard, spices, jams, fruit, bacon, etc. Talk about a blank canvas!

Sweet compound butter pairs well with scones, rolls, pancakes, waffles, biscuits, croissants, etc., whereas savory compound butter is better with meats, seafood, bread, vegetables, popcorn, and pasta. And sometimes, the sweet and savory are paired together to create something unusually delicious, such as Blackberry Preserves, Champagne Mustard, and butter.

Compound butter is perfect for holidays and parties or anytime you feel fancy, but it also makes an ideal gift for the food-lover in your life. Wrap it up or spread the love into a pretty bowl or container, and voila, an instant homemade gift!

So what are you waiting for? Mix up your favorite Cherchies® products today and make tasty compound butter. You will not be disappointed! Comment below and let us know your favorite combinations or if you have a new mix to share. Have fun!

Enjoy!

Sweet Compound butters- Use on scones, rolls, pancakes, waffles, French Toast, biscuits, corn bread, croissants, and toasted bagels.

  • Fig, cinnamon, and honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Fig Preserves with Cinnamon, and 1 Tablespoon honey.

  • Strawberry honey butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon honey.

  • Cranberry Butter with Champagne- Combine 1/2 c. (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Cranberry Preserves with Champagne, and 1 teaspoon (tsp) orange zest.

  • Blackberry Bourbon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Seedless Preserves, 2 teaspoons (tsp) honey, and 2 teaspoons (tsp) Bourbon (optional).

  • Cherry Vanilla Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Cherry Butter Spread, and 1 teaspoon (tsp) vanilla.

  • Apple Cinnamon Honey Butter- Combine 1/2 c. butter (8 Tablespoons) unsalted softened butter with 1/4 cup Cherchies® Apple Butter Spread, and 1 Tablespoon honey.

  • Strawberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Strawberry Butter Spread, and 1 Tablespoon (Tbsp.) lemon zest.

  • Blackberry Lemon Butter- Combine 1/2 c. (8 Tablespoons) unsalted softened butter, 1/4 cup Cherchies® Blackberry Preserves, and 1 Tablespoon (Tbsp.) lemon zest.

Savory Compound Butters- Add to meats, seafood, breads, vegetables, popcorn, and pasta.

Here is how it is done

Soften Butter

It all starts with this key ingredient...butter! Make sure to use unsalted butter so you can control the salt, unless directed otherwise. Allow the butter to come to room temperature. I usually leave the butter out on my counter for a couple of hours, but some sources suggest cutting the butter into chunks and setting aside.

Mix

Once the butter is softened, combine the desired ingredients in a bowl with a whisk, rubber spatula, or a hand mixer. I will often soften several sticks of butter and divide them into ramekins so I can make several flavors.

Chill
Once the butter is in your desired container, chill the butter in the refrigerator for a couple of hours. The butter should be nice and firm when it is ready. Experiment and have fun!

  • Cylinder/log- Turn the mixture out onto a long sheet of plastic wrap, aluminum foil, or parchment paper. Use the wrap/foil to roll the butter into a cylinder. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once the butter has chilled, slice the butter into discs or “coins” as some like to say.

  • Bowl- For a more rustic presentation, spread the butter into a pretty bowl or container. Presented this way would make perfect gifts.

  • Shape it- Spread the butter on a baking sheet and once it is chilled, use cookie cutters to create festive shapes OR spread the butter into plastic candy molds before chilling.

Up the coolness factor at your next family gathering or party and make these tasty compound butters today.

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Cajun Eggs Benedict Recipe

breakfast, entrees, lunchSheri SpalloneComment
Cajun Eggs Benedict Recipe

Cajun Eggs Benedict Recipe

I did not think breakfast could get better than classic Eggs Benedict, but I was mistaken. What is not to love about perfectly poached eggs, rich, tangy Hollandaise sauce, savory Canadian bacon, and lightly toasted English muffins? To me, it is heaven on a plate; or at least that was my thought until I recently changed up my favorite breakfast meal.  I swapped out the Canadian Bacon for Andouille sausage, added Cherchies Cajun Seasoning to the Hollandaise sauce, and created this bold, Louisiana-inspired dish to share with you.  I present to you, Cajun Eggs Benedict Recipe. 

Oh my!  Talk about a flavor party in your mouth! This classic breakfast dish went from awesome to sinfully delicious!  So, if you're looking to spice things up at breakfast or brunch and wow your guests, consider making this robust version of Eggs Benedict and savoring the bold flavors of Louisiana.  I guarantee, this simple recipe will soon become a family favorite!

PRINT RECIPE

Let us know when you try this decadent recipe and thank you for visiting our blog!  

Ingredients

Eggs Benedict Ingredients (this recipes serves 4)

  • 2 English muffins, fork split in half, lightly toasted

  • 4 eggs, room temperature

  • 2 links of Andouille sausage, cooked and sliced in half

  • 2 Tablespoons (Tbsp) chopped fresh chives for garnish

  • Hollandaise sauce (below)

Homemade Hollandaise sauce:

Preparation

Add egg yolks, lemon juice, salt, Cherchies Cajun Seasoning, and Cherchies® Champagne Mustard to a blender.  Blend until ingredients are incorporated.  Turn the blender on again and slowly add the melted butter.   *The emulsion process (thickening) works better when the eggs are at room temperature.  If the hollandaise sauce gets too thick, blend in a few teaspoons of water to loosen it before serving.  Set aside.

In a large deep skillet or 2 quart pan, add two inches of water.  Bring the water to a boil.  Turn the temperature down so the the water is at a gentle boil.  Gently break the eggs, one at a time into a coffee cup, small bowl or measuring cup.  Or, so the eggs can cook at the same time, use four different cups.  Carefully pour the eggs into the slow boiling water as close to the water as possible.  This will begin the poaching process.   See link from Betty Crocker.

While the eggs are cooking, toast the English muffins until lightly toasted.  Now it's time to assemble the Eggs Benedict.  Place the English muffin halves on plates.  Slice the Andouille sausage in half and in half again and equally divide among the English muffin halves.  Carefully remove the poached eggs from the water with a slotted spoon and place on top of sausage.  (The eggs should be slightly jiggly).  Dollop the eggs with the hollandaise sauce and garnish with the chopped chives.  Sprinkle the eggs with a little more Cajun Seasoning for effect.

Look at that, heaven on a plate!  Enjoy!

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