Baked Jambalaya Foil Packets

Name: Baked Jambalaya Foil Packets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 14 ounce package kielbasa smoked sausage or andouille sausage, sliced into ½-inch thick coins; 1 medium yellow onion, chopped; 2 green bell peppers, chopped; 2 ribs celery, sliced ((I discard the tops and the white parts)); 15 ounces fire-roasted diced tomatoes, drained well; 3 cloves garlic, minced or very thinly sliced; 1 cup Instant rice ((like Minute® rice)); 1 cup chicken broth ((can use low or no sodium if you need to control salt) ); 2 Tablespoons olive oil; 2 teaspoons cajun or creole seasoning ((plus more to taste)); ¼ teaspoon salt; ½ pound large raw shrimp, peeled and deveined; 4 Tablespoons unsalted butter, sliced; 2 Tablespoons finely chopped fresh parsley ((optional, for garnish))

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Baked Jambalaya Foil Packets are an easy, delicious dinner made with seasoned rice, sausage, and shrimp that cooks together in foil in the oven for a simple meal!

A 45-Minute Meal

I struggle spelling Jambalaya every dang time! I have to slowly sound it out as I write it, anyone else? Ha! Despite my difficulty in spelling it, I have perfected this Baked Jambalaya Foil Packets recipe. It has amazing flavor and it’s an all-in-one meal! Plus, easy clean up! Foil meals are a great way to meal prep without a lot of mess!

A few plates with an open Baked Jambalaya Foil Packet.

Frequently Asked Questions:

Can I make these foil packets on the grill instead?

Yep! Prepare the foil packets the same way as directed, then place them on a preheated grill over indirect heat. Close the lid and cook for about 25-30 minutes, or until the shrimp are pink and the rice is tender. Try to keep the grill temperature around 375-400°F for best results. Carefully open the packets away from your face to avoid hot steam when checking for doneness.

What type of foil is best to use?

Use heavy-duty foil for this recipe; it will prevent tearing and leaking during cooking. If you’re concerned, you can always double wrap them and make sure they are on a baking sheet.

I hate instant rice, can I use regular rice or brown rice?

No. Sorry, I know a bunch of people are going to ask so I will address it here. I tried y’all and just couldn’t get everything to cook at the same time without the shrimp overcooking and the veggies becoming mush. Then it became a much more complicated and time consuming recipe than I wanted. I wanted something you could just pop all into the foil wrap and let it cook. It has to be instant rice for this recipe. If you don’t like Instant Rice or refuse to use it, this recipe is not for you. A traditional Jambalaya recipe might be best for you.

I don’t like shrimp, what else can I use?

Just leave it out. I would suggest something like chicken but it may end up releasing too many juices and not cook evenly along with everything else. So just leave out the shrimp if you don’t like it.

What to serve with Jambalaya Foil Packets?

Some of my favorite ideas to serve with these packets are: collard greens, coleslaw, potato salad, or steamed green beans, crusty bread, cornbread, or garlic bread, fried okra, roasted zucchini, or a simple mixed greens salad.

How do I store leftovers?

Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days
Gently reheat in the oven, stovetop, or microwave until heated through
If reheating in foil in the oven, add a splash of broth to keep the rice moist.

An open Baked Jambalaya Foil Packet with a fork.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

kielbasa smoked sausage or andouille sausage – Andouille sausage is traditional for jambalaya but I get a lot of comments on my traditional Jambalaya recipe that some of y’all are unable to find it in your smaller towns so you can use any smoked sausage (it needs to be smoked though).
yellow onion – if you don’t like onion, just leave it out or substitute with a sweet onion if you prefer those or even a diced shallot!
green bell peppers – don’t like bell peppers? Just leave them out. Just keep in mind, these are traditional jambalaya flavors so the more you change this recipe and remove things, the less authentic flavor you are getting.
celery
fire-roasted diced tomatoes– If you can’t find the fire roasted tomatoes, use regular diced tomatoes, or you can grab a can of Rotel. Just make sure to drain them well.
garlic – Please use fresh garlic here if at all possible. I know the jarred stuff is convenient but you just don’t get the same flavor as fresh garlic.
Instant rice– I used Minute® rice, but any INSTANT rice will work. It has to be instant rice for this foil packet recipe to work. Instant rice is key for this recipe. I know a bunch of folks will ask about regular rice and I tried it and could never get it all to cook at the same time. So if you don’t like instant rice, this recipe is not for you. This also will not work with brown rice.
chicken broth– you can use low or no sodium if preferred to help control the sodium. If you have Homemade Chicken Broth, that’s another yummy option.
cajun or creole seasoning – Something like Slap Ya Mamma or Tony Chachere’s is best. I don’t find either of them spicy at all. Some of the seasonings do have cayenne pepper in them so make sure you check the ingredients. If you are completely averse to seasoning like this, I would suggest you not make this recipe. Jambalaya is meant to have plenty of seasoning and a touch of spice.
large shrimp– you want to prep them so they’re raw, peeled, and deveined. See my Frequently Asked Questions above for more details on the shrimp.
unsalted butter– You can use salted butter, but I’d cut back on the salt added.

Kielbasa smoked sausage, yellow onion, green bell peppers, celery, fire-roasted diced tomatoes, garlic, instant rice, chicken broth, olive oil, Cajun or Creole seasoning, salt, raw shrimp, unsalted butter, and fresh parsley.

How To Make Baked Jambalaya Foil Packets

Preheat oven to 400F degrees F. Cut 4 sheets of heavy-duty foil about 9 inches wide by 13 inches long. Spray each sheet with nonstick cooking spray. Add sausage, onions, bell peppers, celery, diced tomatoes, garlic, instant rice, broth, olive oil, Cajun seasoning, and salt to a large mixing bowl. Toss to combine. Divide mixture evenly into the center of each sheet of foil.

A bowl of the Jambalaya mixture in a bowl and then on foil.

Evenly top each packet with shrimp (about 6-7 per packet) and 1 Tablespoon of butter. Seal each packet by bringing two opposite sides of foil in towards the middle. Gently fold down over the ingredients, leaving space for steam. Then roll up the ends to seal them closed.

Jambalaya mixture with butter and seasonings on a piece of foil and a packet of baked jambalaya.

Place foil packets on a large sheet pan and bake for 25-30 minutes, or until shrimp is pink and rice is cooked through. Carefully open and release the steam from each packet. Garnish with fresh chopped parsley, if desired. Enjoy! Be extra careful opening the foil packets when done to prevent steam burns

A fork getting a bite of Baked Jambalaya Foil Packets.

Craving More Recipes?

Amazing recipe, my husband & I loved it!!!! Didn’t change a thing, flavor mix was spot on. Can’t wait to make it again, it was that good.
Thank you for your hard work, great recipes.