Shrimp & Sausage Jambalaya Foil Packs

Shrimp & Sausage Jambalaya Foil Packs are a fun, flavorful way to enjoy all the bold spices and heartiness of classic jambalaya with the ease of individual servings. I love how everything cooks together in its own little packet—juicy shrimp, smoky sausage, tender rice, and plenty of Cajun flavor—making cleanup a breeze and every bite full of Louisiana-inspired goodness.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. The foil packs make it perfect for the grill, oven, or even a campfire, which means I can enjoy jambalaya just about anywhere. The shrimp stay plump, the sausage brings richness, and the rice soaks up all those spicy juices. Plus, it’s easy to customize for different spice levels or dietary needs. Whether I’m cooking for a group or just want a no-mess dinner, this one always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Andouille or smoked sausage, sliced

• Cooked white rice or quick-cooking parboiled rice

• Bell pepper, diced

• Onion, diced

• Garlic, minced

• Cajun seasoning

• Paprika

• Olive oil

• Salt and pepper to taste

• Fresh parsley or green onions (optional, for garnish)

• Aluminum foil (heavy-duty preferred)

directions

1. I preheat the oven to 400°F (or preheat the grill to medium-high).

2. I prepare the foil by tearing large sheets (about 12–14 inches each) and spraying them lightly with non-stick spray.

3. In a large bowl, I toss the shrimp, sausage, bell pepper, onion, garlic, Cajun seasoning, paprika, olive oil, and cooked rice together until everything is well coated.

4. I divide the mixture evenly among the foil sheets, placing it in the center of each.

5. I fold the sides of the foil over the mixture, sealing the packs tightly to trap in steam.

6. I place the foil packs on a baking sheet (if using the oven) or directly on the grill, cooking for about 15–20 minutes until the shrimp are pink and cooked through.

7. I carefully open the packs (watching out for steam) and garnish with parsley or green onions before serving.

Servings and timing

This recipe makes 4 foil packs.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I add sliced okra, diced tomatoes, or corn kernels to the mix for extra flavor and texture. If I want a spicier version, I throw in some cayenne pepper or hot sauce. I’ve also made a low-carb version using cauliflower rice instead of regular rice. And when I’m in a smoky mood, I cook the foil packs directly over charcoal for a backyard cookout vibe.

storage/reheating

I store any leftover foil packs in the fridge for up to 3 days. To reheat, I open the pack slightly and warm it in the oven at 350°F until heated through. If I transferred the contents to a container, I microwave it in short intervals, stirring occasionally. The rice and sausage reheat beautifully, and the shrimp stay tender as long as I don’t overcook them.

FAQs

Can I use raw rice in these foil packs?

I wouldn’t recommend it. Raw rice won’t cook properly in the foil packs. I always use cooked or quick-cooking parboiled rice for best results.

Can I bake these in the oven?

Yes, I can bake them at 400°F for 15–20 minutes on a baking sheet. It works just as well as grilling.

What kind of sausage works best?

I like using Andouille for its bold, smoky flavor, but any smoked sausage or kielbasa works too.

Can I make these foil packs ahead of time?

Yes, I often assemble the foil packs in advance and keep them in the fridge until ready to cook. They’re great for meal prep or camping trips.

Do I need to flip them on the grill?

No flipping is necessary. I just place them over indirect heat and let them steam in their own juices without disturbing them.

Conclusion

Shrimp & Sausage Jambalaya Foil Packs are one of my favorite ways to bring the flavors of New Orleans to my table with minimal fuss. They’re spicy, satisfying, and easy to prepare for a group or just myself. Whether I grill them outside or bake them in the oven, I know I’m in for a meal that’s packed with flavor and fun to eat—no plates required.