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Tin Foil Jambalaya combines Cajun andouille sausage, veggies, uncooked rice, and a delicious spice mixture -- mix it all together on some foil and throw it on the grill or in the oven. Easy prep, loads of flavor!
| Category: | BBQ & Grilling Dinner Recipes |
| Seasons | |
| Cuisine Type | American |
| Tags: |
| 1 cup (102g) Instant (Minute) Rice |
| 1 cup (232g) Swanson's chicken stock or broth (water works in a pinch) |
| 5 tbsp (58g) olive oil |
| 1 tsp Cajun seasoning |
| 1/2 tsp ground cayenne pepper Note 1 |
| 1 tbsp dried parsley |
| 1 tsp dried thyme |
| 1/4 tsp dried sage, optional |
| 1/2 cup (55g) thinly sliced celery (~2 stalks) |
| cup (70g) yellow onion (~1/2 large onion) |
| 1 cup (~1 cup; 135g) small green pepper |
| 1 can (14.5 oz; 411g) fire-roasted diced tomatoes drained |
| 1 package (13 oz; 368g) andouille sausage (I use this cajun style andouille smoked sausage) |
| 2 tbsp tomato paste |
| 1 1/4 cup Optional: 1-1/4 cup (205g) zucchini (1 small zucchini), salt, pepper, fresh parsley, jalapeño |
Note 1: These foil packs are spicy! To make these tin foil jambalaya packets milder: reduce the cayenne pepper (try 1/4 teaspoon or omit entirely), don't add a jalapeño, and reduce the Cajun seasoning (to 1/2 teaspoon). To make these tin foil jambalaya packets spicier: add the optional jalapeño pepper and increase the Cajun seasoning to taste.
Note 2: Foil: Do not double wrap the foil. Use only one sheet of foil per pack or the cooking time will be off. However, If you don't have heavy-duty foil, you will need 2 sheets of regular foil. Add a few minutes to cooking time, and check for doneness.
Credit: https://www.chelseasmessyapron.com/tin-foil-sausage-veggies-jambalaya/
Per Serving
| Kcal: | 749 kcal |
| Fibers (g): | 3g |
| Sodium (mg): | 1007mg |
| Carbs: | 57g |
| Fat: | 46g |
| Saturated fat (g): | 11g |
| Cholesterol: | 79mg |
| Proteins: | 25g |
