Foil Packets with Andouille Sausage – Three Ways

foil packet with sausage peppers onions and potatoes ready to eat
red beans and rice foil packet
jambalaya foil packets ready to eat

The first time we made foil packets I wanted to make sure we weren’t disappointed by cutting into raw meat which meant my best option were foil packets with Andouille sausage. We made Sausage with Peppers, Onions, and Potatoes. But we had a lot of sausage left over. So, we made Red Beans and Rice in a foil packet. But there was still sausage left over. Which meant we made Foil Packet Jambalaya.

Please note that this article contains affiliate links, and we may earn commissions from qualifying purchases made through links in this post. You can read our full disclosure here.

Who doesn’t love food cooked over a campfire? Actually, we know a lot of people who don’t and we just have to feel sorry for them. Because we love to cook over a campfire, especially in heavy duty foil. Cooking in foil is easy to do, easy to customize, and easy to cleanup. Since there are hundreds of recipes out there for things to cook inside a foil pack, you are sure to find something that will be extremely delicious when cooked over the campfire. If you like sausage, you should give these recipes a try.

foil packet andouille sausage with peppers onions potatoes

The key to a great foil packet meal is to choose ingredients that all take about the same time to cook. An easy way to make that happen is to cut up ingredients that take longer into smaller pieces. And, if they are in bite sized pieces, they are that much easier to eat sitting around a campfire without needing a knife. In fact, if you open your packet carefully enough, you won’t need to dirty any dishes at all. Just a fork or a spoon which sure makes cleanup a lot faster.

What is Andouille Sausage?

Andouille is a coarse-grained smoked pork sausage which is believed to have originated in France or Germany. It is made using pork, garlic, pepper, onions, wine, and seasonings. Traditional French andouille is a large sausage which is poached, then allowed to cool and served cold. In America, it is a double smoked sausage used in many Cajun and Creole recipes. First, the meat to make the sausage is smoked. And then, after the sausage is made, it is smoked again.

What is the difference between Cajun food and Creole food?

Both foods are native to Louisiana and can be found throughout New Orleans which is one of my favorite places to visit. Unfortunately, many tourists like to use the terms interchangeably. But they are not the same. Therefore, the easiest way to discern between the two is to realize that Cajun would be country food and Creole would be city cooking. Cajun food also does not use tomatoes or tomato-based sauces while Creole recipes do. Our jambalaya is Cajun inspired and our red beans and rice is Creole inspired. Our sausage with peppers, onions, and potatoes is just tasty.

What are good substitutes for Andouille sausage?

For these recipes andouille sausage is definitely our first choice. However, you might not have andouille sausage, or you might not like it. Other options would be any smoked pork sausage with Spanish chorizo being the best choice due to the similar flavor profile. If chorizo is also not an option, our third choice would be kielbasa or any other air-dried sausage. You are looking for a drier precooked sausage and not the juicy fresh sausages in the butcher case.

Want to make your own Andouille sausage?

We don’t but would love to be your friend. However, for those of you who do want to make your own, we recommend the recipe from Hank Shaw. We have enjoyed his work since we first discovered him with Hunt, Gather, Cook in 2011. If you do make your own, please let us know. We would love to see photos!

What we love about these Foil Packets with Andouille Sausage recipes:

  • We prep them ahead of time
  • They use standard ingredients
  • You can season them as spicy as you like
  • They can be cooked over wood, charcoal, or gas
  • You are eating a one dish meal

Foil Packets with Andouille Sausage at the campsite:

  1. Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
  2. Place your foil packets over heat for 25 minutes, turning over at least once, or until the rice is ready or potatoes are cooked through.
  3. Carefully pull the packets off and let them cool for a minute or two.
  4. Either open up the seams and crush the foil into a bowl shape or empty the food into another bowl or plate for eating.
  5. If you brought them, sprinkle chopped scallions over your cooked dish. The pop of green is eye appealing and tasty. All three of these are really tasty served with a fresh green salad if you are early on in your camping trip.

Equipment needed:

  • Aluminum Foil: We use heavy duty aluminum foil for all of our foil packet recipes. It only takes one time for your foil to fall apart during the process of cooking to realize the importance of quality foil.
  • Parchment Paper: Some people don’t like to cook over high heat with aluminum. Parchment paper is the way to go here. Line the inside of the foil with the paper and everything cooks the same, just without touching the foil. Bonus-the foil stays clean and can be recycled.      
  • Heat resistant gloves: If you are going to be working around a fire, at some point you will probably get burned. These gloves can help prevent that.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top