These Creole Sausage and Vegetable Foil Pack Dinners are such an easy and delicious way to put a complete meal on the table with very little prep and clean up. Just chop, mix, wrap and bake!
We’ve got squash and zucchini coming out of our ears. We’ve been abundantly blessed with having a ton of produce, but we’ve gotten to the point where we’re completely out of room in our freezer to store any more frozen squash and zucchini, and I’ve been trying to find new ways to incorporate it into just about every meal. And if I’m being completely honest with you, I’m a little bit tired of cooking at the moment. I said what I said.
As much as I love cooking in the kitchen, I’m ready to get off of my feet and rest for a little while. This week I just really haven’t felt like standing at a hot stove stirring pots and putting together meals. I want to take it easy for a few days. That’s where these Creole Sausage and Vegetable Foil Pack Dinners come in to save the day!
Foil pack dinners require very little effort to put together, and clean up is a total breeze. If you can heat an oven and chop a few veggies, you can make foil pack dinners. No experience required! 😉
Foil pack dinners, often called “Hobo Dinners” are frequently made around campfires and are often cooked on a grill. With the 4th of July coming up in just a few days, they’re the perfect mess-free option for making a side of veggies that are cooked to perfection every time! For this particular recipe, I’m using my oven, but you can easily adjust it to work on your grill or even over an open fire if you’ll be camping.
First, you’ll need to chop your veggies. I used fresh from the garden yellow squash, zucchini, sweet onions and a few golden potatoes. I made sure to cut them into hearty chunks and not too thin so as to not overcook them. Next I sliced a little bit of kielbasa sausage to make this more of a complete meal. I sprinkled in a little olive oil and creaole seasoning and gave it a good stir to thoroughly coat the veggies and sausage. Next, I took out a few sheets of tin foil, spooned a good amount of veggies into the center of the foil and wrapped them up, starting with the longest sides first, then rolling up the ends.
Foil pack dinners are great because the foil keeps the steam inside to cook the vegetables, so everything simmers in its own juices and creates an absolutely scrumptious flavor. You can make foil packs with any variation of vegetables and seasoning. Creole seasoning is always my favorite choice – it’s a perfect blend of spices and it takes a lot of the work out of it for you! Here’s a free printable copy of the recipe if you’d like to give it a try:
Creole Sausage and Vegetable Foil Pack Dinners
- 1 polska kielbasa or Conecuh sausage
- 3 medium sized red or golden potatoes
- 1 small-medium sized yellow squash
- 1 small-medium sized zucchini
- 1/2 large sweet onion
- 1/2 tsp creole seasoning
- Olive oil to drizzle
- Preheat oven to 400 F
- Wash all vegetables and chop into bite sized pieces
- Slice sausage into 1/2 inch pieces
- Combine sausage and vegetables in a large bowl and drizzle with olive oil
- Sprinkle creole seasoning over vegetables and stir until seasoning is nicely coated over all ingredients
- Using 4 pieces of heavy duty foil, divide the sausage and vegetable mixture evenly across each pack and spoon it directly into the center of the foil
- Fold foil over the vegetables to completely cover, then roll up the sides to make a packet
- Place packets on a baking sheet and bake in over for 40 minutes, or until potatoes are thoroughly cooked
Once you remove the foil packs from the oven, let them rest a few minutes before you open them. You’ll be greeted with a rush of steam leaving the packets when you open them, so be careful! These Creole Sausage and Vegetable Foil Pack Dinners are a great way to use up any veggies you have laying around that need to be cooked, and they’re perfect for those days when you just don’t feel like putting together a fancy meal. Just chop, bake and eat!
If you like this recipe, be sure to check out these other great recipes found right here on Southern Made Simple!
And don’t forget: If you have more squash than you know what to do with, you can always freeze it!