FOIL-PACKET JAMBALAYA
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
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.
QUICK JAMBALAYA
This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
- Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
- Gently stir in hot rice and cook 3-5 minutes or until heated through.
Nutrition Facts : Calories 948.3 calories, Carbohydrate 150.9 g, Cholesterol 104 mg, Fat 23 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 8.8 g, Sodium 862.4 mg, Sugar 2.3 g
GRILLED SEAFOOD JAMBALAYA FOIL PACKS
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
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
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