Description
Shrimp & Sausage Jambalaya Foil Packs are an easy, mess-free way to enjoy all the spicy, smoky flavors of jambalaya. With shrimp, sausage, veggies, and rice sealed in individual foil packets, this recipe is perfect for the grill, oven, or campfire.
Ingredients
- 1 lb shrimp, peeled and deveined
- 12 oz Andouille or smoked sausage, sliced
- 2 cups cooked white rice or quick-cooking parboiled rice
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped fresh parsley or green onions (optional, for garnish)
- Heavy-duty aluminum foil
Instructions
- Preheat oven to 400°F (or preheat grill to medium-high).
- Tear four 12–14 inch sheets of heavy-duty foil and spray lightly with non-stick spray.
- In a large bowl, combine shrimp, sausage, bell pepper, onion, garlic, Cajun seasoning, paprika, olive oil, and rice. Mix well.
- Divide the mixture evenly among the foil sheets, placing in the center of each.
- Fold the foil over the mixture, sealing the edges to form a tight packet.
- Place the foil packs on a baking sheet (for oven) or directly on the grill. Cook for 15–20 minutes until shrimp are pink and cooked through.
- Carefully open packs, garnish with parsley or green onions, and serve warm.
Notes
- Add okra, diced tomatoes, or corn for extra texture and flavor.
- Use cauliflower rice for a low-carb version.
- Adjust spice with cayenne or hot sauce to taste.
- Cook over charcoal for added smoky flavor.
- Foil packs can be assembled in advance for convenience.
Nutrition
- Serving Size: 1 foil pack
- Calories: 460
- Sugar: 3g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 170mg
