Tin Foil Jambalaya
Tin Foil Jambalaya packs Cajun andouille sausage, veggies, rice, and bold spices into an easy, flavorful meal. Just mix, wrap in foil, and grill or bake!
Servings: 4 servings
Cost: $15.62
Equipment
Ingredients
- 1 cup Instant Minute Rice
- 1 cup chicken stock or broth; water works in a pinch
Seasonings
- 5 tablespoons olive oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon ground cayenne pepper see note 1
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- Salt and pepper
- 1/4 teaspoon dried sage optional
- 1 diced jalapeño optional
Veggies and Meat
- 1/2 cup thinly sliced celery 2 stalks
- 1/2 cup yellow onion 1/2 large onion
- 1 cup green bell pepper 1 small
- 1-1/4 cup zucchini 1 small zucchini, optional
- 1 (13-ounce) package andouille sausage I use this cajun style andouille smoked sausage
- 1 (14.5-ounce) can fire-roasted diced tomatoes drained
- 2 tablespoons tomato paste
- Fresh parsley optional, to garnish
Instructions
- In a small bowl, mix together uncooked instant rice and chicken stock and let stand about 10 minutes. You do not need to pre-cook the rice. Don’t drain either.
- Preheat oven or grill to 400°F. Tear off four sheets of heavy-duty foil (about 2 feet long each) and generously spray with cooking spray.
- Very thinly slice the celery, finely chop onion, dice pepper, and coin zucchini into thick (3/4-inch) coins (if using). Slice sausage into 1/2-inch-thick coins. Drain diced tomatoes.
- Add celery, onion, pepper, zucchini, and sausage to a very large bowl. Add tomato paste and drained diced tomatoes. Add all seasonings (see note 1), as well as salt and pepper to taste (I add a heaping 1/4 teaspoon salt and 1/8 teaspoon pepper). If you’d like, add diced jalapeño for additional heat. Gently stir until all ingredients are well combined. Add in soaked rice along with any liquid. Gently stir until ingredients are incorporated.
- Divide the mixture evenly among the 4 prepared sheets of foil. (This comes out to a heaping 1 and 1/2 cups (330g) per packet.) Seal the foil packs tightly so no air escapes, but there is still room for steam to circulate (see note 2). To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
- Place in oven (right on the oven racks) and bake 30–40 minutes (I like them best at 35 minutes) or on the grill for 25–30 minutes, until rice is cooked through and veggies are tender. (Test only 1 packet at a time; every time the packets are opened, steam is released, so it will take longer to cook.) When grilling, flip packets halfway through cook time.
- Carefully open the foil pack, expecting steam to be released. If desired, top with fresh parsley. Let slightly cool, taste, and add additional seasoning as needed. Enjoy hot.
Video
Notes
Note 1: These foil packs are spicy! To make them milder: reduce the cayenne pepper (try 1/4 teaspoon or omit entirely), don’t add a jalapeño, and reduce the Cajun seasoning (to 1/2 teaspoon). To make these tin foil jambalaya packets spicier: add the optional jalapeño pepper and increase the Cajun seasoning to taste.
Note 2: Do not double wrap the foil. Use only one sheet of foil per pack, or the cooking time will be off. However, If you don’t have heavy-duty foil, you will need 2 sheets of regular foil. Add a few minutes to cooking time, and check for doneness.
Storage: Store leftovers wrapped in foil or in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 749kcal | Carbohydrates: 57g | Protein: 25g | Fat: 46g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1007mg | Potassium: 583mg | Fiber: 3g | Sugar: 4g | Vitamin A: 666IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 6mg