Foil-Packet Shrimp and Sausage Jambalaya
Total Time
Prep: 20 min. Bake: 20 min.
Yield
6 servings
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
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
Directions
- 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
1 packet: 287 calories, 12g fat (4g saturated fat), 143mg cholesterol, 1068mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 23g protein.
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
Recipe Creator
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