Description
This Jambalaya Foil Packets recipe brings the bold, spicy flavors of traditional jambalaya into convenient, easy-to-cook foil packets. Featuring smoky kielbasa, succulent shrimp, vibrant vegetables, and seasoned rice, this dish is perfect for grilling or baking, making it an ideal meal for busy weeknights or outdoor cookouts.
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 & Aromatics
- 1 medium sweet onion, chopped
- 1 medium red bell pepper, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
Pantry & Seasonings
- 1/4 cup olive oil
- 1 (15-ounce) can petite diced tomatoes with garlic and oregano, drained
- 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
Instructions
- Preheat grill or oven: Set your grill or oven to 400 degrees F (200 degrees C) to ensure an even cook.
- Prepare foil sheets: Cut five large sheets of heavy-duty foil, approximately 12 by 17 inches each, and generously coat them with nonstick cooking spray to prevent sticking.
- Combine ingredients: In a large bowl, mix together kielbasa slices, shrimp, olive oil, drained diced tomatoes, chopped onion, red bell pepper, celery, minced garlic, Cajun seasoning, fresh parsley, salt, pepper, instant rice, and chicken broth until evenly incorporated.
- Assemble packets: Divide the jambalaya mixture evenly among the foil sheets, then fold each foil sheet to create sealed packets, leaving some space inside to allow 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 to 30 minutes, or until the shrimp turns pink, the rice is tender, and the vegetables are cooked through. If grilling, flip the packets halfway through cooking for even heat distribution.
- Serve: Carefully open each foil packet, allowing steam to escape safely. Let the packets cool slightly before serving to enjoy the full medley of flavors.
Notes
- Ensure the shrimp is fully thawed if using frozen for even cooking.
- Be cautious when opening foil packets to avoid steam burns.
- Using instant rice shortens the cooking time; do not substitute with regular rice as it requires longer cooking.
- Adjust Cajun seasoning to taste for desired spice level.
- Fresh parsley adds brightness, but you can substitute with dried parsley if needed, using about 1 teaspoon.
- Foil packets can be prepared ahead of time and refrigerated for up to 24 hours before cooking.
