FOIL-PACKET JAMBALAYA

Foil-Packet Jambalaya image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

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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.