Tin Foil Sausage and Veggies Jambalaya

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Author Chelsea


  • 1 cup Instant Rice
  • 1 cup chicken broth or water


  • 5 tablespoons olive oil
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon ground cayenne pepper
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage optional

Veggies + Meat

  • 1 (~1/2 cup) stalk celery
  • 1/2 (~1/2 cup) yellow onion
  • 1 (~1 cup) small green pepper
  • 1 can fire-roasted diced tomatoes drained
  • 12 ounces andouille sausage
  • 2 tablespoons tomato paste
  • Optional: 1 small zucchini, seasoned salt, pepper, fresh parsley, jalapeno


  1. In a small bowl mix together the uncooked instant rice and chicken broth and let stand about 10 minutes. You do not need to pre-cook the rice at all.
  2. Preheat the oven or grill to 400 degrees F.
  3. In a large bowl add the olive oil, cajun seasoning, cayenne pepper, dried parsley, thyme, sage, about 1/4 teaspoon salt (I like seasoned salt in these), and a pinch of pepper. Stir.
  4. Very thinly slice the celery, finely chop the onion, chop the pepper, and thickly coin the zucchini.
  5. Drain the diced tomatoes. Slice the sausage.
  6. Add the celery, onion, pepper, zucchini, tomatoes, and sausage to the seasonings.
  7. Add the tomato paste and mix until all ingredients are well combined. If you LOVE heat, add a diced jalapeno into the mix here.
  8. Place 2 pieces of heavy duty foil in the shape of an X. Lightly spritz with cooking spray so the rice won't stick.
  9. Put a generous amount of the mixture (~1 and 1/2 cups) in the center of the foil and seal 100%.
  10. Place in the oven or on the grill for 25-30 minutes or until rice is cooked through and veggies are tender.
  11. Remove and enjoy with fresh chopped parsley if desired.

Recipe Notes

If you are worried about spice, do not add in the jalapeno, reduce or omit the ground cayenne pepper, and reduce the Cajun seasoning to taste.