Foil-Packet Shrimp & Sausage Jambalaya
This delicious dinner has all the flavors of an authentic jambalaya with little effort. The foil packets are my favorite!
FOIL-PACKET SHRIMP & SAUSAGE JAMBALAYA
This delicious dinner has all the flavors of an authentic jambalaya with little effort. The foil packets are my favorite!
Ingredients
- 12 ounces fully cooked andouille sausage links, cut into 1/2 inch slices
- 12 ounces uncooked shrimp (31 to 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 (14.5 ounces) fire-roasted diced tomatoes, drained
- 1 cup uncooked instant rice
- 1 can (8 ounces) tomato sauce
- 1/2 cup chicken broth
- I did sprinkle some of Y'all Brands Southern Secret on the top of each packet for just a little extra flavor.
Instructions
- Preheat oven to 425°. In a large bowl, combine all ingredients.
- Divide mixture among 6 greased 18x12 inch pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on baking sheet.
- Bake until shrimp turn pink and rice is tender, 20-25 minutes.
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