Best Foil Packet Shrimp And Sausage Jambalaya Recipes

JAMBALAYA FOIL PACKETS

Jambalaya Foil Packets image

Jambalaya Foil Packets have all the great flavors of traditional Jambalaya, but made in foil for a super easy weeknight dinner with little clean-up. Can be cooked on the grill, over a campfire, or in the oven. Great recipe for camping!

Provided by Amy

Time 40m

Number Of Ingredients 13

Ingredients

14 ounce package kielbasa smoked sausage (, sliced into 1/2-inch thick coins)
1/2 pound shrimp (31-40 count) (, peeled and deveined, tails off (thawed if frozen))
1/4 cup olive oil
15 ounce can petite diced tomatoes with garlic and oregano (, drained)
1 medium sweet onion (, chopped)
1 medium red bell pepper (, chopped)
2 ribs celery (, chopped)
2 cloves garlic (, minced)
1 1/2 teaspoons cajun seasoning
2 tablespoons finely chopped fresh parsley
Kosher salt and pepper (, to taste)
1 cup Instant rice (Minute® rice)
1 cup low-sodium chicken broth

Steps:

Preheat grill OR oven to 400 degrees F.
Cut 5 large sheets of heavy duty foil (about 12-inches wide by 17-inches long.) Coat foil generously with nonstick cooking spray. (Don't skip the spray or the food will stick to the foil.)
In a large bowl, toss together all the ingredients.
Divide mixture evenly into 5 equal portions and add to the center of each sheet of foil. (This comes out to a heaping 1 1/2 cups per packet.)
To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
Place in the oven (on a sheet pan) or on the grill for 25-30 minutes, until shrimp is pink, rice is cooked through, and veggies are tender. (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.) If grilling, flip packets halfway through cook time.
Carefully open the foil pack, expecting hot steam to be released. Let cool slightly and enjoy.
NOTE: You must use Instant rice (Minute® rice) in order for these packs to turn out. For important recipe tips and possible variations, please refer to the full article.
CAMPFIRE: To make these over a hot coals campfire, it can take anywhere from 20-40 minutes depending on how hot the coals are. Flip halfway through cook time.

Nutrition Facts : Calories 502 kcal, Carbohydrate 27 g, Protein 23 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 171 mg, Sodium 871 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 22 g, ServingSize 1 serving

FOIL-PACKET JAMBALAYA

Foil-Packet Jambalaya image

Make this Louisiana favorite in no time on the grill.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 cups frozen cooked white rice (two 10-ounce bags)
4 small scallions, sliced (dark green parts separated)
2 stalks celery, sliced 1/2 inch thick
2 cloves garlic, thinly sliced
1 green bell pepper, chopped into 1/2-inch pieces
1 12-ounce package fully cooked andouille sausage, sliced 1/2 inch thick
1 14-ounce can diced tomatoes with green chiles, drained
1/2 pound okra (about 16 pieces), sliced 1/2 inch thick
3 tablespoons extra-virgin olive oil
2 teaspoons Cajun seasoning
Kosher salt and freshly ground pepper

Steps:

Preheat a grill to medium. Combine the frozen rice, scallions (white and light green parts only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss well.
Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface. Divide the rice mixture among the foil sheets. Bring the two short ends of the foil together and fold to seal, then fold in the sides and seal to make flat packets.
Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side. Carefully open and top with the dark scallion greens.

JAMBALAYA ON THE GRILL

Jambalaya on the Grill image

This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home.

Provided by PaulaG

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 cup long-grain white rice
8 ounces andouille sausages, cut into 1/2 inch thick slices
1 cup cooked chicken
1 medium onion, sliced
1 medium yellow bell pepper, diced
2 celery ribs, sliced
2/3 cup grape tomatoes, halved
2/3 cup okra, sliced into 3/4 inch rounds, thawed if frozen
3 -4 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
1/4 teaspoon cayenne pepper
12 jumbo shrimp, deveined, peeled with tails left on (1 pound approximate)
2 tablespoons brown sugar
1 tablespoon olive oil
2 teaspoons paprika
1/2 teaspoon Tabasco sauce
2 tablespoons butter, cubed
salt and pepper, to taste
chopped green onion (to garnish)
lemon wedge (to garnish)

Steps:

Cook the rice according to package directions, keep warm.
In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets.
Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.