Save on Pinterest

Foil-Packet Shrimp and Sausage Jambalaya

Total Time

Prep: 20 min. Bake: 20 min.

Makes

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
Foil-Packet Shrimp and Sausage Jambalaya Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

  1. 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
  • Make sure to use instant rice. If you use long grain or converted rice, the shrimp will be done long before the rice.
  • Wear oven mitts when opening the packets to protect hands from escaping steam.
  • Nutrition Facts

    1 packet: 287 calories, 12g fat (4g saturated fat), 143mg cholesterol, 1068mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 23g protein.

    Recommended Video