Cajun Sausage And Peppers Foil Packs Recipes

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CAJUN SAUSAGE AND PEPPERS FOIL PACKS



Cajun Sausage and Peppers Foil Packs image

Sure to be a crowd-pleaser, these foil packs are loaded with kielbasa, bell peppers and Cajun-spiced rice with just enough heat to keep things interesting.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 1/2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
2 cups uncooked instant white rice
1 red bell pepper, cut into bite-size pieces
6 green onions, sliced
14 oz smoked fully cooked kielbasa, cut in 1/2-inch slices
1 teaspoon Cajun seasoning

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • Mix tomatoes and chicken broth in 4-cup glass measuring cup. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. In small bowl, mix bell pepper and half of the green onions.
  • Place equal amount of sausage on center of each sheet of foil. Scoop about 1/2 cup of the bell pepper mixture on top of sausage on each. Dividing evenly, spoon rice around sausage and vegetables. Divide any remaining soaking liquid over tops of vegetables. Sprinkle each with 1/4 teaspoon Cajun seasoning.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 6 to 7 minutes longer or until sausage is heated through. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil; stir to mix, and sprinkle with remaining green onions.

Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 8 g, TransFat 1 g

GRILLED SAUSAGE AND PEPPER FOIL PACKETS



Grilled Sausage and Pepper Foil Packets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound sweet or hot Italian sausage links (4 to 6 links)
2 red and/or green bell peppers, sliced (about 2 cups)
1 large onion, sliced (about 3 cups)
1 tablespoon olive oil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Serving suggestion: crusty bread or garlic bread

Steps:

  • 1. Preheat a grill over medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
  • 2. Cut a long slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and put on top of the sausages.
  • 3. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal. Put the foil packets on the grill and grill, 17 to 20 minutes. Open the foil, being careful of steam; the sausages will be charred and have grill marks on the bottom and the vegetables will be tender. If not, just throw the packets back on the grill, unsealed, for a few more minutes until done.
  • 4. Divide among 4 plates and serve with crusty bread or garlic bread.

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