Beef

Foil Packet Shrimp and Sausage Jambalaya

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Description

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!

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.

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