Easy Foil Packet Jambalaya Recipe 45

JAMBALAYA FOIL PACKETS

Jambalaya Foil Packets image

Jambalaya Foil Packets have all the great flavors of traditional Jambalaya, but made in foil for a super easy weeknight dinner with little clean-up. Can be cooked on the grill, over a campfire, or in the oven. Great recipe for camping!

Provided by Amy

Time 40m

Number Of Ingredients 13

Ingredients

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))
1/4 cup olive oil
15 ounce can petite diced tomatoes with garlic and oregano (, drained)
1 medium sweet onion (, chopped)
1 medium red bell pepper (, chopped)
2 ribs celery (, chopped)
2 cloves garlic (, minced)
1 1/2 teaspoons cajun seasoning
2 tablespoons finely chopped fresh parsley
Kosher salt and pepper (, to taste)
1 cup Instant rice (Minute® rice)
1 cup low-sodium chicken broth

Steps:

Preheat grill OR oven to 400 degrees F.
Cut 5 large sheets of heavy duty foil (about 12-inches wide by 17-inches long.) Coat foil generously with nonstick cooking spray. (Don't skip the spray or the food will stick to the foil.)
In a large bowl, toss together all the ingredients.
Divide mixture evenly into 5 equal portions and add to the center of each sheet of foil. (This comes out to a heaping 1 1/2 cups per packet.)
To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
Place in the oven (on a sheet pan) or on the grill for 25-30 minutes, until shrimp is pink, rice is cooked through, and veggies are tender. (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.) If grilling, flip packets halfway through cook time.
Carefully open the foil pack, expecting hot steam to be released. Let cool slightly and enjoy.
NOTE: You must use Instant rice (Minute® rice) in order for these packs to turn out. For important recipe tips and possible variations, please refer to the full article.
CAMPFIRE: To make these over a hot coals campfire, it can take anywhere from 20-40 minutes depending on how hot the coals are. Flip halfway through cook time.

Nutrition Facts : Calories 502 kcal, Carbohydrate 27 g, Protein 23 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 171 mg, Sodium 871 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 22 g, ServingSize 1 serving

GRILLED SEAFOOD JAMBALAYA FOIL PACKS

Grilled Seafood Jambalaya Foil Packs image

This version of jambalaya is grilled in foil packets, resulting in a tender stew with a slight smoky flavor.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/2 cups uncooked regular long-grain white rice
3 cups water
1 lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1 lb sea scallops, thawed if frozen
1 can (14.5 oz) diced tomatoes with garlic and onions, undrained
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 to 4 teaspoons Cajun seasoning

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.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 130 mg, Fiber 2 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA

Foil-Packet Shrimp and Sausage Jambalaya image

This hearty, satisfying dinner has all the flavors of an authentic jambalaya with little effort. The foil packets can be prepared a day ahead and cooked right before serving. These are also good on the grill! -Allison Stroud, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

12 ounces fully cooked andouille sausage links, cut into 1/2-inch slices
12 ounces uncooked shrimp (31-40 per pound), peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 teaspoons Creole seasoning
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1 cup uncooked instant rice
1 can (8 ounces) tomato sauce
1/2 cup chicken broth

Steps:

Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.

Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 143mg cholesterol, Sodium 1068mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

CHICKEN JAMBALAYA PACKETS

Chicken Jambalaya Packets image

This is my spin on Reynolds Aluminum Foil Packet Cooking. For the utmost ease, cook the rice the night before and refrigerate. Reynolds Quick & Easy Packet Directions: 1. Center ingredients on a greased 12x18 inch sheet of heavy duty aluminum foil. 2. Bring up foil sides. Double fold top and ends to form a packet, leaving room for heat circulation inside. Repeat to make four packets. 3. Bake on a cookie sheet in preheated 450 degree oven. 4. After cooking, carefullly open end of foil packet first to allow steam to escape. Then open top of foil packet. Tip: For the easiest of clean-up, foil line baking sheet.

Provided by gailanng

Categories One Dish Meal

Time 45m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 15

Ingredients

heavy duty aluminum foil, 4 sheets 12 x 18 inches
1 cup Uncle Ben's converted brand rice, cook according to package instructions. For even more flavor, rice may be cooked in chicken broth (use only converted rice)
3 boneless skinless chicken breast halves
3 -4 teaspoons cajun seasoning (many good recipes on zaar)
1 lb smoked sausage, sliced
1 (15 ounce) can tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
2 garlic cloves, minced
1 tablespoon dehydrated onion
1/2 teaspoon fresh parsley
1/2 teaspoon dried Italian seasoning
1 dash cayenne pepper
1/2 green bell pepper, chopped
green onion, sliced (scallions)

Steps:

Preheat oven 450 degrees.
Spray sheets of heavy duty aluminum foil with nonstick cooking spray; set aside.
Cut chicken into 1 inch strips and pat dry with paper towel.
Season chicken strips with Cajun seasoning.
In a small bowl combine tomato sauce, sugar, salt, garlic, dehydrated onions, fresh parsley, dried Italian seasoning, cayenne and bell pepper.
In a large bowl combine cooked rice, tomato mixture, seasoned chicken strips and smoked sausage slices.
Center one-fourth of mixture on each sheet of greased foil, leaving room for heat circulation inside.
Repeat to make four packets and place on baking sheet. Two baking sheets may be required.
Bake 15 - 20 minutes.
Open packet as directed above and top with green onions.
Even better the next day!