CAMPFIRE JAMBALAYA
Experience the campfire without the campout when you cook this flavorful Campfire Jambalaya. Find out how to make this Creole-inspired dish today!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Combine broth, rice, celery, peppers, barbecue sauce and 1 tsp. Creole seasoning. Spoon about 1 cup rice mixture onto center of each of 4 large sheets heavy-duty foil sprayed with cooking spray; top with remaining ingredients. Sprinkle with remaining Creole seasoning.
- Fold foil to make 4 packets; place in single layer on baking sheet.
- Bake 20 to 25 min. or until chicken is done. Cut slits in foil to release steam before carefully opening packets.
Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
BRAD'S CAMPSITE JAMBALAYA
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
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.
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- 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.
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