Baked Jambalaya Foil Packets

All your favorite flavors of jambalaya but made in a simple foil packet in the oven.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 676kcal

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)

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 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, 15 ounces fire-roasted diced tomatoes, drained well, 3 cloves garlic, minced or very thinly sliced, 1 cup Instant rice, 1 cup chicken broth, 2 Tablespoons olive oil, 2 teaspoons cajun or creole seasoning, and ¼ teaspoon salt to a large mixing bowl. Toss to combine.
Divide mixture evenly into the center of each sheet of foil. If any liquid is in the bottom of the bowl, pour some of the liquid into each of the packets.
Evenly top each packet with the large raw shrimp, peeled and deveined (about 6-7 per packet) and 1 Tablespoon of butter per packet.
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.
Place foil packets on a large sheet pan and bake on the middle rack for about 25-30 minutes, or until shrimp is pink and rice is cooked through.
Carefully open and release the steam from each packet (the steam will come out fast so please do this turning the packet away from your face and make sure you are wearing oven mitts).
Garnish with 2 Tablespoons finely chopped fresh parsley, if desired. Enjoy!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.