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.

Grilled Cuban Sandwich Recipe

Grilled Cuban Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: Easy

Servings: 1

If you haven’t tried a Cuban Sandwich (Cubano) yet, you’re in for a treat. The combination of savory ham, tender pork, melty Swiss cheese, tangy pickles, and zesty mustard is pure magic in every bite—and it’s no wonder this sandwich has been a family favorite in our house for years.

While Cuban sandwiches have a few regional variations, the essentials stay the same: ham, roasted pork, Swiss cheese, pickles, and mustard, layered up and cooked until hot, crisp, and melty.

Our twist
We swapped traditional yellow mustard for Cherchies® Award-Winning Hot Banana Pepper Mustard or Cherchies® Champagne Mustard for an extra flavor kick. And instead of classic Cuban bread, we used sliced sourdough, then grilled the sandwiches in a panini press until golden and irresistible.

Traditionally, Cubanos are cooked on a flat skillet or griddle and pressed until crisp. If you don’t have a panini press, no worries—use a skillet and press the sandwich down with a heavy pan for that classic texture.

If you’re switching up the bread, a long, soft loaf—Italian, French, or even Puerto Rican bread—works beautifully, too.

Tip: No Cuban bread? No problem.
Traditional Cuban bread can be tricky to find. If you don’t have access to a Hispanic bakery, Puerto Rican bread from BJ’s Warehouse is a great substitute. Any long, soft white bread will do the job!

The result? A Cubano that’s lip-smackingly delicious from the first bite to the last.

Ready to make your own gourmet Cuban sandwich at home? Try it out and tell us your favorite twist in the comments below!

Thanks for stopping by 🙂 Come back again for more family-tested recipes, entertaining ideas, and cooking tips featuring our favorite Cherchies® gourmet products.

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“ Cherchies® Champagne Mustard- This is truly one of the finest mustards we have ever used. We’ve enjoyed it for more than 20 years!” – Jane

“ Cherchies® Hot Banana Pepper Mustard- Crazy delicious mustard! Once you try it you will be hooked!”- Brigitte

Ingredients (This recipe is for a single serving)

• 2 slices sourdough bread (one for an extra-large loaf)

• 2 heaping Tablespoons (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick (more or less depending on taste)

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard (more or less depending on taste)

• 2 slices of Swiss cheese

• Slices of your favorite ham

• 1/2 cup (or more, depending on hunger level) of our tasty pulled pork recipe

• 2-3 sliced dill pickles (we tested with store-bought sandwich slicers)

• 2 Tablespoons (Tbsp.) softened butter

Preparation

Combine the mustards and spread the mixture on both slices of bread.

On one slice, layer the pickles over the mustard.

Add Swiss cheese to both slices. On the slice with the pickles, pile on the pulled pork and ham (add as much as you like—this sandwich is very flexible). Top with the second slice of bread to close the sandwich.

Butter the outside of the sandwich on both sides. Heat a panini press or a skillet over medium heat. Grill/press the sandwich until the bread is golden and crisp and the cheese is melted.

Enjoy!

‘

Strips of Roasted Pork Recipe

Strips of Roasted Pork Recipe

Prep Time:  10 minutes (Plus marinade overnight)

Cook Time:  1 1/2 hours

Difficulty: Easy

Serves: 6-8

Ingredients

• 1⁄2 cup Cherchies® Brush 'n Broil Sauce

• 1/4 cup bourbon

• 3 TBSP. Honey

• 3 lbs. pork tenderloin

Preparation
Combine the first three ingredients, then pour over the pork tenderloin in a shallow glass dish. Cover and refrigerate meat overnight, turning at least once.

Place meat in a shallow dish or on a rack, and bake at 300° for about 1 1/2 hours, occasionally basting with the marinade. 

Allow meat to cool, then cut into thin slices about / an inch thick. Cut slices into strips and arrange them on a bed of lettuce.  You can also serve this as an appetizer with toothpicks.

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