FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA
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
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.
JAMBALAYA FOIL PACKETS
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
Categories Main Course
Time 40m
Number Of Ingredients 13
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
FOIL-PACKET JAMBALAYA
Make this Louisiana favorite in no time on the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
GRILLED SEAFOOD JAMBALAYA PACKS
This version of jambalaya is grilled in foil packets, resulting in a tender stew with a slight smoky flavour.
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
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 centre 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 6 Servings, Sodium 330 mg, Sugar 3 g, TransFat 0 g
CAJUN BOIL ON THE GRILL
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. -Allison Brooks, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 509 calories, Fat 30g fat (7g saturated fat), Cholesterol 181mg cholesterol, Sodium 1302mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.
JAMBALAYA ON THE GRILL
This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home.
Provided by PaulaG
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cook the rice according to package directions, keep warm.
- In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
- Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
- Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets.
- Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
- Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
- Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
- Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.
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