Description
This Jambalaya Foil Packets recipe offers a convenient and flavorful way to enjoy the classic Cajun-inspired dish with a mix of smoked sausage, shrimp, vegetables, and seasoned rice all cooked to perfection in foil packets. Perfect for grilling or oven baking, it yields a delicious, mess-free meal ideal for outdoor cooking or quick weeknight dinners.
Ingredients
Scale
Sausage and Seafood
- 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 Aromatics
- 1 medium sweet onion, chopped
- 1 medium red bell pepper, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can petite diced tomatoes with garlic and oregano, drained
- 2 tablespoons finely chopped fresh parsley
Seasoning and Staples
- 1/4 cup olive oil
- 1 1/2 teaspoons Cajun seasoning
- Kosher salt and pepper, to taste
- 1 cup instant rice (Minute® rice)
- 1 cup low-sodium chicken broth
Instructions
- Preheat Grill or Oven: Preheat your grill or oven to 400 degrees F (200 degrees C) to prepare for cooking the foil packets.
- Prep Foil Sheets: Cut 5 large sheets of heavy-duty aluminum foil, each about 12×17 inches in size. Generously coat each sheet with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In a large mixing bowl, combine the sliced kielbasa, peeled and deveined shrimp, chopped onion, red bell pepper, celery, minced garlic, drained diced tomatoes, olive oil, Cajun seasoning, fresh parsley, instant rice, and chicken broth. Season with kosher salt and pepper to taste, then mix everything thoroughly to distribute the flavors evenly.
- Assemble Packets: Evenly divide the combined mixture among the prepared foil sheets. Fold each foil sheet over to create sealed packets, ensuring you leave some space inside for steam to circulate during cooking.
- Cook the Packets: Place the foil packets on a baking sheet if using the oven or directly on the grill grates if grilling. Cook for 25-30 minutes, or until the shrimp turns pink, the instant rice is fully cooked, and the vegetables are tender. If grilling, flip the packets halfway through cooking to ensure even heat distribution.
- Serve: Carefully open each foil packet, allowing steam to escape safely. Let the packets cool slightly before serving to avoid burns, then enjoy your flavorful jambalaya directly from the foil or serve on plates.
Notes
- For a spicier kick, increase the amount of Cajun seasoning or add hot sauce to the mixture.
- Use heavy-duty foil to prevent tearing during grilling or cooking.
- If you don’t have instant rice, pre-cook regular rice and add it to the mixture with slightly less broth.
- Foil packets can be assembled ahead of time and kept refrigerated until ready to cook.
- Always handle foil packets with tongs or oven mitts since they will be hot and steaming.
