Description
This Jambalaya Foil Packets recipe is a quick and flavorful meal perfect for grilling or baking. It combines smoked kielbasa sausage, succulent shrimp, vegetables, instant rice, and a blend of Cajun seasoning, all cooked together in foil packets for easy cleanup and delicious, steamy results.
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
Seasonings and Others
- 1 1/2 teaspoons Cajun seasoning
- 2 tablespoons finely chopped fresh parsley
- Kosher salt and pepper, to taste
- 1/4 cup olive oil
- 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 ensure a hot cooking environment for steaming the packets effectively.
- Prepare Foil Sheets: Cut 5 large sheets of heavy-duty aluminum foil, about 12×17 inches each. Coat each sheet generously with nonstick cooking spray to prevent sticking.
- Combine Ingredients: In a large mixing bowl, add sliced kielbasa, peeled shrimp, chopped onion, red bell pepper, celery, minced garlic, drained diced tomatoes, Cajun seasoning, chopped parsley, olive oil, instant rice, chicken broth, and season with kosher salt and pepper to taste. Mix thoroughly to evenly distribute all ingredients.
- Assemble Foil Packets: Divide the combined mixture evenly among the prepared foil sheets. Fold the foil over the ingredients and seal the edges tightly to create packets, leaving some room inside each packet 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. Cook for 25-30 minutes until the shrimp turns pink, the rice is tender, and the vegetables are cooked through. If grilling, flip the packets halfway through cooking to ensure even heat distribution.
- Serve: Carefully open the foil packets, allowing steam to escape safely. Let the packets cool slightly before serving to avoid burns and enjoy your flavorful jambalaya meal.
Notes
- Use heavy-duty foil to prevent tearing during cooking and handling.
- You can substitute kielbasa with andouille sausage for a more traditional Cajun flavor.
- If you prefer spicier jambalaya, add more Cajun seasoning or include a chopped jalapeño.
- Instant rice cooks quickly inside the foil packets, but if you use regular rice, adjust liquid and cooking time accordingly.
- Leftover packets can be refrigerated for up to 2 days and reheated in the oven wrapped in foil.
