Best Jambalaya On The Grill Recipes

GRILLED CREOLE-STYLE JAMBALAYA

Steps:

• Preheat grill to medium-high.
• Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add rice and cook, stirring frequently, until toasted, about 2 minutes. Add water and reduce heat to maintain a simmer. Cover and cook until tender, 40 to 45 minutes.
• Meanwhile, thread sausage, shrimp, bell pepper, onion and okra on separate skewers. Drizzle with the remaining 2 tablespoons oil and sprinkle with 2 teaspoons Cajun seasoning, 1 teaspoon celery seed and 1/2 teaspoon pepper. Grill the skewers and tomato halves, turning frequently, until the shrimp are opaque and the sausage and vegetables are slightly charred, about 5 minutes for the shrimp and sausage and 5 to 10 minutes for the vegetables. Remove the shrimp, sausage and vegetables from the skewers and transfer to a plate; cover with foil to keep warm.
• Chop the tomato and stir into the cooked rice along with the remaining 1/2 teaspoon Cajun seasoning and 1/4 teaspoon each celery seed and pepper. Spread the rice on a serving platter and top with the shrimp, sausage and vegetables. Sprinkle with scallions, if desired.

FOIL-PACKET JAMBALAYA

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.

QUICK JAMBALAYA

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

GRILLED SEAFOOD JAMBALAYA FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.
• Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.