Ingredients for Jambalaya On The Grill
- 1 cup long-grain white rice
- 1 lb smoked andouille sausage, sliced 1/4 inch thick
- 2 cups cooked chicken, cut into 1/2-inch pieces
- 1/2 cup chopped onion
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped celery ribs
- 1/2 cup grape tomatoes, halved
- 1 cup frozen sliced okra
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon cayenne pepper
- 1 lb jumbo shrimp, peeled and deveined
- 1 teaspoon brown sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon Tabasco sauce
- 4 tablespoons butter, divided
- salt and freshly ground black pepper, to taste
- 1/4 cup chopped green onions
- 4 lemon wedges
- four 18x18 inch sheets of heavy-duty aluminum foil
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How to Make Jambalaya On The Grill
- Cook the rice according to package directions. Keep warm.
- In a large bowl, combine the sliced andouille sausage, chicken, chopped bell peppers, onion, minced garlic, 1 tablespoon olive oil, cayenne pepper, and parsley. Toss to coat.
- In a separate bowl, combine the shrimp with brown sugar, remaining 1 tablespoon olive oil, paprika, and Tabasco sauce. Set aside.
- Preheat grill to medium-high heat.
- Cut four 18x18 inch sheets of heavy-duty aluminum foil.
- Divide the sausage and chicken mixture evenly among the four foil sheets.
- Top each packet with 1/4 of the shrimp mixture, 1 tablespoon of butter, salt, and pepper.
- Fold the top of each foil sheet over the jambalaya mixture, bringing the edges together. Crimp the edges tightly to seal. Fold the ends in the same manner, pressing to seal firmly, creating a packet.
- Place the foil packets on the preheated grill and cook for 8-10 minutes, or until the packets are puffed and the shrimp is cooked through.
- Remove from grill and let rest for 2-3 minutes before carefully opening.
- Spoon the grilled jambalaya over the cooked rice.
- Garnish with sliced green onions and lemon wedges. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
36g
Fat
55g
Carbs
18g
