Foil-Packet Shrimp and Sausage Jambalaya
Total TimePrep: 20 min. Bake: 20 min.
- 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
- 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.
Test Kitchen tips
Nutrition Facts1 packet: 287 calories, 12g fat (4g saturated fat), 143mg cholesterol, 1068mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 23g protein.
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Feb 9, 2020
This is my favorite recipe. So easy and the results are better than restaurant food. I like how each portion comes in its own little pouch. No two are exactly alike! Like opening a little surprise. I divide into 8 or 10 smaller portions instead of 6. Also, they stay hot a long time!
Feb 22, 2019
You cannot beat the ease of this recipe. I served with a side of bread for a complete meal. This would be a great camping meal.
Oct 16, 2018
Delicious, outstanding. But, I cheated - I made it stove top in a skillet, and not in the foil packets (the packets scare me based on having been burned once when making a similar recipe years ago. All the same ingredients, just a different cooking method. Really yummy. I didn't have any Creole Seasoning, so I made my own and eliminated the cayenne pepper as I have a picky eater at my house.
Jul 23, 2018
This turned out really good. I divided into 4 foil pouches. How long do you believe it would take on the grill? Direct or indirect coals.