Easy Shrimp and Sausage Foil Packs Recipe

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:

• Cherchies® Cajun Seasoning – Bold Louisiana-inspired flavor with just the right amount of heat.

• Cherchies® Garlic Seasoning – A savory, family-friendly option that pairs beautifully with shrimp, sausage, potatoes, and corn.

• Cherchies® Lemon Dill Seasoning – Bright, fresh flavors that are perfect for seafood and summer vegetables.

• Cherchies® Lem 'N Pepper Spicy Blend – Citrusy with a peppery kick that's fantastic on shrimp.

• Cherchies® Chardonnay Lime & Cilantro Seasoning – Fresh citrus flavor that gives these foil packs a delicious Southwestern twist.

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.

Mini Salmon Cakes Recipe

Mini Salmon Cakes Recipe

Looking for an easy recipe that feels a little special? These Mini Salmon Cakes are just the thing. They’re tender on the inside, lightly golden on the outside, and full of bright, savory flavor. Whether you’re planning a casual lunch, setting out appetizers for guests, or stocking the freezer with something delicious for later, this is one of those recipes you’ll be glad to have on hand.

Made with salmon, onion, pepper, parsley, breadcrumbs, and a blend of Dijon mustard and Cherchies® Champagne Mustard, these mini salmon cakes come together with simple ingredients and big flavor. They’re finished with a creamy Lime Aioli made with garlic, fresh lime juice, and Cherchies® Chardonnay Lime & Cilantro Seasoning for a bright, zesty finish that pairs perfectly with the salmon.

One of the best things about this recipe is its flexibility. You can make it with fresh salmon fillet or canned salmon, prep the cakes ahead of time, freeze them for later, and bake or air fry them when you’re ready to serve. They’re easy enough for a weeknight and just right for entertaining too.

However you serve them, these Mini Salmon Cakes with Lime Aioli are an easy, flavorful recipe to keep on repeat. Thanks for stopping by! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using our favorite Cherchies® gourmet products.

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Salmon Cake Ingredients

• 2 lb fresh salmon fillet (or use canned wild-caught salmon, drained and flaked)

• 1 Tablespoon olive oil

• ¼ cup finely chopped red or green bell pepper (optional — for added crunch & color)

• 1 small onion, finely diced

• 2–3 TBSP chopped fresh parsley

• 1 large egg (or 2 egg whites), beaten

• 3 TBSP mayonnaise or Greek yogurt (*See Note)

• 2 Tablespoons Dijon mustard

• 2 Tablespoons Cherchies® Champagne Mustard

• ⅔ cup breadcrumbs (*See Note)

• 2 Tablespoons lime juice (plus zest, if you like more limey brightness)

• ½ tsp smoked paprika

• Salt and freshly cracked black pepper, to taste

• Olive oil (if pan-frying) or simply a parchment-lined baking sheet (if baking)

Spicy Lime Aioli Ingredients

• ½ cup Mayo (Greek yogurt. *See dairy-free option in notes)

• 1–2 TBSP fresh lime juice (adjust to taste)

• 1 clove of garlic, finely minced

• 1/4 tsp. Cherchies® Chardonnay Lime & Cilantro Seasoning

• Pepper to taste

Preparation

Preheat oven to 400°F (or heat a skillet with a bit of olive oil if frying). If using fresh salmon: bake until cooked, then flake. If using canned, drain and flake. Allow salmon to cool.

While the salmon cooks, sauté the onion and green pepper in a skillet over medium heat until the onion is translucent and the peppers are softened. Remove from heat and cool. (Forgot to photograph the onions and peppers this time. Sometimes we omit the peppers based on what we have at the moment.)

In a large bowl, combine flaked salmon, cooled onion and peppers, parsley, breadcrumbs, mayo, mustard, egg, lime juice & zest, paprika, salt, and pepper. Mix gently but thoroughly — you want a cohesive mixture that holds together when pressed.

Form into small balls (or mini-cakes), about 1 inch wide. (If mixture feels too loose, chill for 15–20 min or add a bit more binder (bread crumbs/almond flour). We used a small cookie dough scooper to keep the cake size uniform and then rolled them into balls. Bake on a parchment-lined sheet for 15–20 min until golden and firm.

Meanwhile, whisk together the dip ingredients (mayo, lime juice, garlic, Cherchies® Chardonnay Lime & Cilantro Seasoning, pepper).

Serve the salmon cakes warm with the spicy lime aioli on the side, and lime (or lemon) wedges for extra brightness.

Enjoy!

Why You’ll Love These Mini Salmon Cakes

These mini salmon cakes are:

• easy to make ahead

• freezer-friendly

• perfect for appetizers or light meals

• easy to make gluten-free or lower-carb

• delicious baked or air-fried

The combination of Cherchies® Champagne Mustard in the salmon cakes and Cherchies® Chardonnay Lime & Cilantro Seasoning in the aioli adds just the right balance of tangy, fresh flavor without overpowering the salmon.

Serving Ideas

Serve these Mini Salmon Cakes warm with the Lime Aioli on the side for dipping, or pair them with a simple salad, rice, or roasted vegetables for an easy meal. They also make a great addition to a brunch spread, lunch board, quinoa bowl, or party table.

*A Few Helpful Notes

• Fresh salmon works beautifully in this recipe, but canned salmon is a great shortcut if you need one. If using canned salmon, simply drain it well and skip the first baking step.

• For a gluten-free or lower-carb option, swap the breadcrumbs for almond meal. And if you like to plan ahead, these mini salmon cakes freeze well, making them a convenient option for busy days or last-minute entertaining.

• For a dairy-free option, substitute the Greek Yogurt for dairy-free yogurt.

• Substitute lemon juice for the lime juice if you prefer. We often substitute lemons for limes, depending on what we have on hand.

• If using an air fryer, cook the cakes at 400 for 8-10 minutes or until golden brown.

Adapted From Taste and See

Taco Bowl With Cilantro Lime Dressing Recipe

Taco Bowl With Cilantro Lime Dressing Recipe

Prep Time: 15 minutes
Difficulty: Easy

Hello friends. Let's taco 'bout tacos.

Does Taco (Mexican) Night appear regularly on your menu? It does in our home, in one form or another (tacos, enchiladas, fajitas, etc.). If our family had their way, every night would be Mexican/Taco night. So, what do you do when you have ground meat and don't have a stash of taco shells in your pantry and are trying to prepare dinner quickly? Make taco bowls!

Mixing up Taco Night and serving all the ingredients in a bowl can be a nice change and a lot of fun. Plus, just like taco night, with all the possible fixings set out, each person can make their personalized taco bowl to their liking, perfect for entertaining a crowd.

This recipe starts with taco meat seasoned with Cherchies® Select Grilling Rub & Seasoning Blend. Then, we loaded the bowls with Goya yellow rice (a homemade yellow rice copycat is coming soon) and our favorite fixings, such as homemade refried beans (also coming soon), cheese, fresh green onions, addicting homemade pickled red onions, and a fabulously tangy Cilantro Lime Dressing as the finishing touch.

These bowls offer plenty of substitutions for whatever ingredients you have in your pantry or refrigerator. (See possible substitutions below).

Tacos are a fun and exciting dish to serve at home or any party or gathering. The harmony of flavor and textures is endless. So, mix up your taco (Mexican) night and create flavorful taco bowls instead. You won't be disappointed, and dinner will be ready in a snap!  

Thanks for stopping by. :) Comment below if you have any toppings to add. Return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Here’s how they’re made:

Ingredients

• 1 lb. ground meat

• 1-2 Tablespoons Olive oil

• 1 medium yellow onion, diced

• 4 1/2 Tablespoons (Tbsp.) Cherchies® Select Grilling Rub & Seasoning Blend

• 1 Tablespoon (Tbsp.) cornstarch

• Yellow rice, cooked according to package directions (we tested with Goya Yellow Rice)

• 1 can of refried beans, warmed in the microwave or on the stove (recipe for homemade refried beans to come soon)

• Pickled Onions (If planning, you may want to make these ahead. They could be made a few hours ahead of your meal and chilled in the refrigerator).

• Shredded Cheese (we used a blend of cheddar and Monterey Jack cheeses, freshly shredded)

• Sliced green onions

• Cilantro Lime Dressing (below)

Cilantro Lime Dressing Ingredients

• 1 Tablespoon (Tbsp.) Cherchies® Chardonnay Lime & Cilantro Seasoning (more to taste)

• 1/4 teaspoon (tsp.) ground pepper

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 bunch of cilantro, stems included

• 2 cloves garlic

• 1 jalapeno, seeds removed, roughly chopped

• 1/3 to 1/2 cups half and half

• Zest of half a lime

• Juice of half a lime

Dressing Preparation

Add all the ingredients to a blender or food processor. Blend for at least a minute on high or until ingredients are combined and the sauce is smooth.

Preparation

Combine Cherchies® Select Grilling Rub & Seasoning Blend and cornstarch for the homemade taco seasoning in a small bowl. Set aside.

Add olive oil and onions to a medium skillet. Cook the onions on medium heat until translucent.

Add your ground meat of choice (we used beef) to the skillet. Cook and stir until the meat is no longer pink.

Once the meat has cooked, add the homemade taco seasoning. Stir until combined. Cook for a few minutes. (**Depending on your meat, you may need to add a little liquid (water or broth), a Tablespoon at a time, until it is the consistency you prefer.

Now, the fun part begins!

Set out your fixings (toppings) and create a flavorful taco bowl! For our taco bowls pictured, we added meat, rice, refried beans, cheese, pickled onions, green onions, and our special homemade Cilantro Lime Sauce. Delicious!

Enjoy!

What kind of fixings can you substitute?

• Your favorite guacamole recipe (or store-bought) or chopped avocado

• Grilled corn

• Drained canned corn

• Your favorite salsas or pico de gallo

• Sour cream with or without the Cilantro Lime Dressing

• Pickled Jalapeños (recipe to come)

• Chopped onions

• Can of your favorite beans, rinsed and drained

• Quinoa instead of rice

• Seasoned, cooked chicken, fish, pork, or turkey for the beef

• A tasty slaw

• Tortilla Chips

• Your favorite hot sauce

• There are many more options!
  
  
  

Cilantro Lime Dressing Recipe

Prep Time: 5 minutes
Difficulty: Easy

Sometimes, it takes the perfect sauce to round out a tasty recipe.  This creamy Southwestern-style Cilantro Lime Dressing Recipe is a keeper!

Blended with garlic, jalapeños, fresh herbs, mayonnaise, and Cherchies® Chardonnay Lime & Cilantro Seasoning, this sauce is a breeze to whip up in your kitchen.  It's a flavor explosion perfect for enhancing salads, tacos, and Southwest dishes, as a dip for fries and vegetables, as a marinade, and more.  Similar to the iconic Cafe Rio Dressing (mainly found in the Western United States), this tangy, refreshing sauce might become your go-to sauce for every meal.

Look no further if you have been searching for the perfect flavorful, zingy sauce to liven up your favorite Southwest dishes, dips, etc., and tantalize your tastebuds with this bright and fresh cilantro lime dressing.  You will not be disappointed.

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

Follow us on social media: Facebook, Instagram, and Pinterest.

Enjoy!

*See below for our Tips and FAQ’s

Ingredients

• 1 Tablespoon (Tbsp.) Cherchies® Chardonnay Lime & Cilantro Seasoning (more to taste)

• 1/4 teaspoon (tsp.) ground pepper

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 bunch of cilantro, stems included

• 2 cloves garlic

• 1 jalapeno, seeds removed, roughly chopped

• 1/3 to 1/2 cups half and half

• Zest of half a lime

• Juice of half a lime

Preparation

Add all the ingredients to a blender or food processor. Blend for at least a minute on high or until ingredients are combined and the sauce is smooth.

We recommend refrigerating this sauce for a few hours in a resealable container to enhance the flavors. Enjoy!

TIPS AND FAQ:

How Do You Use Cilantro Lime Dressing?

• Salads- Substitute your favorite dressing with this Cilantro Lime Dressing for a refreshing twist. Here are a couple of our favorite salads that would work well with this tangy dressing. Wedge Salad, Cobb Salad, and Our Best Darn Coleslaw.

• Dips- Perfect for a dip for fries, vegetables, Chicken Skewers, etc.

Sauce- Use it as a sauce to drizzle over your favorite Southwest dishes, like our favorites: tacos, chili stuffed peppers, and grilled shrimp.

And so much more!

FAQ’S

Can You Use Substitutions or Add-ins?

Absolutely!

• Feel free to substitute the mayonnaise and sour cream with Greek Yogurt.

• Use pickled jalapenos or canned green chilies for the fresh jalapenos.

• Add one-half of an avocado for extra creaminess.

• *Add one tomatillo, hulled and cut in half

• Substitute milk for the half and half.