Description
This Jambalaya Foil Packets recipe offers a delicious and convenient way to enjoy a classic Cajun dish using smoked sausage, shrimp, vegetables, and rice all cooked together in sealed foil packets. Perfect for grilling or baking, these packets make for an easy, flavorful meal with minimal cleanup, delivering the vibrant, spicy taste of jambalaya in just 40 minutes.
Ingredients
Scale
Proteins
- 1 (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)
Vegetables and Herbs
- 1 medium sweet onion, chopped
- 1 medium red bell pepper, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
Other Ingredients
- 1/4 cup olive oil
- 1 (15-ounce) can petite diced tomatoes with garlic and oregano, drained
- 1 1/2 teaspoons Cajun seasoning
- Kosher salt and pepper, to taste
- 1 cup instant rice (Minute® rice)
- 1 cup low-sodium chicken broth
- Nonstick cooking spray (for foil)
Instructions
- Preheat grill or oven: Set your grill or oven to 400 degrees F (200 degrees C) to ensure it reaches the proper temperature for cooking the foil packets evenly.
- Prepare foil sheets: Cut 5 large sheets of heavy-duty aluminum foil, each about 12 by 17 inches. Generously coat each sheet with nonstick cooking spray to prevent sticking.
- Mix ingredients: In a large bowl, combine sliced kielbasa, shrimp, olive oil, drained diced tomatoes, chopped onion, bell pepper, celery, minced garlic, Cajun seasoning, fresh parsley, instant rice, chicken broth, and season with kosher salt and pepper to taste. Mix everything thoroughly to evenly distribute all flavors.
- Assemble foil packets: Evenly divide the jambalaya mixture among the prepared foil sheets. Fold each foil sheet carefully to create sealed packets, leaving enough space inside for steam to circulate and cook the ingredients properly.
- Cook the packets: Place the packets on a baking sheet if using the oven, or directly on the grill grates if grilling. Cook for 25 to 30 minutes, turning the packets halfway through if grilling, until the shrimp turn pink, the rice is tender, and the vegetables are cooked through.
- Serve: Carefully open the foil packets to release steam and let them cool slightly before serving to avoid burns. Enjoy the flavorful jambalaya straight from the packet or plated as preferred.
Notes
- Ensure shrimp are fully thawed if previously frozen for even cooking.
- Use heavy-duty foil to prevent tearing during cooking and handling.
- You can substitute smoked sausage with Andouille sausage for a more traditional Cajun flavor.
- Adjust Cajun seasoning to your preferred spice level.
- If you do not have instant rice, precook regular rice before assembling the packets.
- Cooking times may vary slightly depending on your grill or oven, so check for doneness at the 25-minute mark.
