Grilled Seafood Jambalaya Packs Recipes

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FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA



Foil-Packet Shrimp and Sausage Jambalaya image

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! -Allison Stroud, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 143mg cholesterol, Sodium 1068mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

GRILLED SEAFOOD JAMBALAYA FOIL PACKS



Grilled Seafood Jambalaya Foil Packs image

This version of jambalaya is grilled in foil packets, resulting in a tender stew with a slight smoky flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8

1 1/2 cups uncooked regular long-grain white rice
3 cups water
1 lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1 lb sea scallops, thawed if frozen
1 can (14.5 oz) diced tomatoes with garlic and onions, undrained
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 to 4 teaspoons Cajun seasoning

Steps:

  • Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.
  • Bring up 2 sides of foil over shrimp mixture 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 packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
  • To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 130 mg, Fiber 2 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

JAMBALAYA FOIL PACKETS



Jambalaya Foil Packets image

Jambalaya Foil Packets have all the great flavors of traditional Jambalaya, but made in foil for a super easy weeknight dinner with little clean-up. Can be cooked on the grill, over a campfire, or in the oven. Great recipe for camping!

Provided by Amy

Categories     Main Course

Time 40m

Number Of Ingredients 13

14 ounce package kielbasa smoked sausage (, sliced into 1/2-inch thick coins)
1/2 pound shrimp (31-40 count) (, peeled and deveined, tails off (thawed if frozen))
1/4 cup olive oil
15 ounce can petite diced tomatoes with garlic and oregano (, drained)
1 medium sweet onion (, chopped)
1 medium red bell pepper (, chopped)
2 ribs celery (, chopped)
2 cloves garlic (, minced)
1 1/2 teaspoons cajun seasoning
2 tablespoons finely chopped fresh parsley
Kosher salt and pepper (, to taste)
1 cup Instant rice (Minute® rice)
1 cup low-sodium chicken broth

Steps:

  • Preheat grill OR oven to 400 degrees F.
  • Cut 5 large sheets of heavy duty foil (about 12-inches wide by 17-inches long.) Coat foil generously with nonstick cooking spray. (Don't skip the spray or the food will stick to the foil.)
  • In a large bowl, toss together all the ingredients.
  • Divide mixture evenly into 5 equal portions and add to the center of each sheet of foil. (This comes out to a heaping 1 1/2 cups per packet.)
  • To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
  • Place in the oven (on a sheet pan) or on the grill for 25-30 minutes, until shrimp is pink, rice is cooked through, and veggies are tender. (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.) If grilling, flip packets halfway through cook time.
  • Carefully open the foil pack, expecting hot steam to be released. Let cool slightly and enjoy.
  • NOTE: You must use Instant rice (Minute® rice) in order for these packs to turn out. For important recipe tips and possible variations, please refer to the full article.
  • CAMPFIRE: To make these over a hot coals campfire, it can take anywhere from 20-40 minutes depending on how hot the coals are. Flip halfway through cook time.

Nutrition Facts : Calories 502 kcal, Carbohydrate 27 g, Protein 23 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 171 mg, Sodium 871 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 22 g, ServingSize 1 serving

BRAD'S CAMPSITE JAMBALAYA



Brad's Campsite Jambalaya image

Provided by Brad Leone

Categories     Soup/Stew     Chicken     Dinner     Lunch     Sausage     Shrimp     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
1 pound andouille sausage, sliced
Kosher salt, freshly ground pepper
1 large onion, chopped
1 red bell pepper, chopped
4 celery stalks, chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
1 pint cherry tomatoes, some halved, some whole
2 cups long-grain white rice
2 tablespoons Creole seasoning
2 bay leaves
6 cups low-sodium chicken broth
3/4 pound medium shrimp, peeled, deveined
Handful of fresh flat-leaf parsley leaves with tender stems

Steps:

  • Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.
  • Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.
  • Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20-30 minutes.
  • Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5-8 minutes. Top with parsley.

JAMBALAYA ON THE GRILL



Jambalaya on the Grill image

This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home.

Provided by PaulaG

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

1 cup long-grain white rice
8 ounces andouille sausages, cut into 1/2 inch thick slices
1 cup cooked chicken
1 medium onion, sliced
1 medium yellow bell pepper, diced
2 celery ribs, sliced
2/3 cup grape tomatoes, halved
2/3 cup okra, sliced into 3/4 inch rounds, thawed if frozen
3 -4 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
1/4 teaspoon cayenne pepper
12 jumbo shrimp, deveined, peeled with tails left on (1 pound approximate)
2 tablespoons brown sugar
1 tablespoon olive oil
2 teaspoons paprika
1/2 teaspoon Tabasco sauce
2 tablespoons butter, cubed
salt and pepper, to taste
chopped green onion (to garnish)
lemon wedge (to garnish)

Steps:

  • Cook the rice according to package directions, keep warm.
  • In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
  • Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
  • Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets.
  • Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
  • Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
  • Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
  • Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.

FOIL-PACKET JAMBALAYA



Foil-Packet Jambalaya image

Make this Louisiana favorite in no time on the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 cups frozen cooked white rice (two 10-ounce bags)
4 small scallions, sliced (dark green parts separated)
2 stalks celery, sliced 1/2 inch thick
2 cloves garlic, thinly sliced
1 green bell pepper, chopped into 1/2-inch pieces
1 12-ounce package fully cooked andouille sausage, sliced 1/2 inch thick
1 14-ounce can diced tomatoes with green chiles, drained
1/2 pound okra (about 16 pieces), sliced 1/2 inch thick
3 tablespoons extra-virgin olive oil
2 teaspoons Cajun seasoning
Kosher salt and freshly ground pepper

Steps:

  • Preheat a grill to medium. Combine the frozen rice, scallions (white and light green parts only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss well.
  • Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface. Divide the rice mixture among the foil sheets. Bring the two short ends of the foil together and fold to seal, then fold in the sides and seal to make flat packets.
  • Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side. Carefully open and top with the dark scallion greens.

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