Seafood Boil Grill Packets (Alabama Gulf Style) | Arteflame

Introduction

There is something undeniably magical about the moment you crack open a sizzling foil packet. A fragrant cloud of steam escapes, hitting you with the scent of lemon-kissed garlic butter and smoky paprika before you even take your first bite. This dish captures the soul of a sprawling Southern seafood boil—sticky fingers, laughter, and bold spice—condensed into a personal serving that feels like a warm hug on a summer evening. It is the perfect way to bring coastal comfort food to your backyard without the fuss.

Why It's a Keeper

I absolutely adore these packets because they are the ultimate "low effort, high reward" dinner. By steaming the ingredients inside heavy-duty foil on your Arteflame grill, you essentially create a pressure cooker of flavor where nothing escapes. The juices from the sausage and shrimp mingle with the Cajun spices to create a rich sauce that permeates the corn and potatoes. It is effortless entertaining; you get all the succulence of a weekend cookout with virtually zero cleanup.

Kitchen Wisdom

• Par-boil those potatoes: This is the most critical step. Potatoes take much longer to cook than shrimp, so boiling them for 8-10 minutes beforehand ensures you don't end up with crunchy spuds or rubbery seafood.
• Seal it tight: When folding your packets, crimp the edges over multiple times to create a hermetic seal. You want to trap the steam and keep that delicious Cajun butter sauce from leaking onto the grill.

Make It Yours

If you aren't a fan of spicy Andouille, smoked turkey sausage or kielbasa works beautifully to keep that smoky profile without the heat. For a dairy-free crowd, you can easily swap the butter for a high-quality olive oil or your favorite vegan butter alternative.

Ingredients

To recreate this coastal classic, you will need fresh, high-quality ingredients. The freshness of the seafood is key to the success of this dish.

• 1.5 lbs Large Alabama Gulf Shrimp, peeled and deveined (tails on or off)
• 1 lb Andouille sausage, sliced into 1-inch rounds
• 4 ears of fresh corn, shucked and cut into mini-cobs (thirds)
• 1 lb Baby red potatoes, washed and halved (par-boiled)
• 1/2 cup Unsalted butter, melted
• 3 tbsp Old Bay seasoning (or your favorite Cajun spice blend)
• 1 tbsp Garlic, minced
• 1 Lemon, cut into wedges (plus juice for the sauce)
• 2 tbsp Fresh parsley, chopped (for garnish)
• Heavy-duty aluminum foil

Instructions

Step 1: Prep the Grill and Ingredients

1. Fire up your Arteflame grill. You are aiming for a medium-high heat on the flat cooktop, typically found near the center but not directly over the open flames.
2. While the grill heats, ensure your potatoes are par-boiled. Boil them in water for about 8-10 minutes until they are just starting to become tender but are not fully cooked. This ensures they finish cooking at the same time as the shrimp.
3. Cut four large sheets of heavy-duty aluminum foil, each about 12-18 inches long.

Step 2: Make the Cajun Butter Sauce

1. In a small bowl, combine the melted butter, minced garlic, Old Bay seasoning, and the juice of half a lemon.
2. Whisk the mixture until the spices are evenly distributed throughout the butter.

Step 3: Assemble the Packets

1. Divide the par-boiled potatoes, corn segments, sausage slices, and shrimp evenly among the four sheets of foil. Place the ingredients in the center of the sheet.
2. Drizzle the Cajun butter sauce generously over each pile of food. Toss gently with your hands or a spoon to ensure everything is well-coated.

Step 4: Seal the Packets

1. Bring the long sides of the foil up over the food and fold them together tightly to create a seal.
2. Fold up the ends of the foil to create a fully enclosed packet. Leave a little room inside for heat circulation and steam expansion, but ensure the seams are tight so the butter doesn't leak out.

Step 5: Grill the Packets

1. Place the foil packets directly onto the flat top griddle of the Arteflame grill.
2. Cook for 12-15 minutes. You can carefully rotate the packets halfway through cooking to ensure even heat distribution. You will know they are done when steam is escaping, the shrimp is opaque and pink, and the corn is tender.

Step 6: Serve

1. Remove the packets from the grill using tongs. Be careful, as they will be extremely hot.
2. Let them rest for a minute, then carefully open the foil (watch out for the steam!). Garnish with fresh parsley and serve with extra lemon wedges.

Tips

To guarantee that every bite is perfectly cooked, par-boiling your potatoes is a non-negotiable step. Potatoes take significantly longer to cook than shrimp, so giving them a head start ensures you do not end up with rubbery seafood and crunchy spuds. Also, do not skimp on the foil. Use heavy-duty aluminum foil to prevent tears and leakage, or double up standard foil to keep those precious juices contained. If you want an extra smoky depth, place the packets closer to the center opening of your Arteflame cooktop where the heat is more intense, but rotate them frequently to prevent scorching the bottom. Finally, be careful when opening the packets; the steam inside is incredibly hot and carries that intense aroma of Cajun spices right to your nose.

• Always use fresh shrimp for the best texture; frozen shrimp can release too much water.
• If you like it spicy, add a dash of cayenne pepper or hot sauce to the butter mixture.
• Make sure the foil seams are facing up so the butter sauce stays inside the packet.

Variations

While the classic shrimp and sausage combo is a winner, these packets are an incredibly versatile canvas for your culinary creativity. If you prefer a different texture, swap the shrimp for crawfish tails or chunks of firm white fish like grouper or halibut. For those who do not eat pork, turkey sausage or a spicy vegan chorizo works beautifully as a substitute for Andouille. You can also boost the vegetable content by adding bell peppers, onions, or even green beans. Experimenting with the seasoning base allows you to take this dish from the Bayou to the Mediterranean or even Mexico.

• The Low Country Crab Boil: Add snow crab legs or blue crab clusters to the mix.
• Surf and Turf Packet: Incorporate bite-sized steak tips along with the shrimp.
• Lemon-Herb Delight: Swap Cajun spice for dill, thyme, and extra lemon zest for a non-spicy version.
• Vegetarian Feast: Omit the meat and double up on corn, potatoes, zucchini, and mushrooms.
• Tex-Mex Twist: Use taco seasoning instead of Old Bay and finish with cilantro and lime.

Best pairings

Since these foil packets are rich with butter and spices, you need sides that can cut through the richness or sop up the delicious sauce. A crusty French baguette or garlic bread is essential for dipping into the Cajun butter pooling at the bottom of the foil. For a refreshing contrast, serve a crisp coleslaw with a vinegar-based dressing or a simple cucumber salad. The acidity helps cleanse the palate between savory bites. Beverage-wise, nothing beats an ice-cold pilsner or a tall glass of sweet tea with lemon, which complements the Southern roots of this dish perfectly.

• Crusty Sourdough or French Baguette
• Vinegar-based Coleslaw
• Grilled Watermelon Salad with Feta
• Cold Lager or Pilsner Beer
• Southern Sweet Tea with Lemon

Conclusion

These Alabama Gulf seafood boil grill packets prove that you do not need a beachfront view or professional equipment to enjoy a five-star coastal feast. The magic lies in the simplicity: fresh ingredients, bold spices, and the high-heat searing power of the grill coming together in a neat little package. Whether you are hosting a festive summer party or just treating the family to something special, this recipe minimizes the work and maximizes the flavor. Fire up your Arteflame, crack open a cold drink, and get ready to enjoy the easiest, tastiest seafood boil you have ever made. It is dining al fresco at its absolute finest.