Foil-Packet Shrimp and Sausage Jambalaya

Name: Foil-Packet Shrimp and Sausage Jambalaya
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: North America, Cajun
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

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

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.

Nutrition Facts

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

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