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
Reviews
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.
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.
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.