Have you ever cooked a meal using foil packets? I love them! They sort of remind me of a really quick-cooking crock pot or a one-pot meal. The mess is very minimal, making cleanup a cinch. And the way the flavors all meld together is delicious! I could do a whole series on foil packets, in the oven or on the grill, but today we'll focus on this tasty Cajun Shrimp Jambalaya.
My husband & I got married over 7 years ago on the beach in Key West. We stayed down there after our wedding to enjoy a mini honeymoon. Most of our guests left, except for my aunt & uncle who always love to have a good time! We ran through hurricane rains (well, not really) to find the best sushi restaurant on the island one night. On another day we sat in a dirt-floor restaurant not far from Mallory Square & ate the best jambalaya! I've only tried to make it once at home, so today we'll attempt a grilled rendition.
Recipe
Serves 4
- 1/2 pound Raw Wild-Caught Shrimp, peeled & deveined
- 2 All-Natural Chicken Sausage, sliced
- 1/2 medium Red Onion, diced
- 1 Green Bell Pepper, seeds removed & diced
- 1 Rib Celery, diced
- 2 Cloves Garlic, minced
- 1 Tbsp Cajun Seasoning
- 1 cup Brown Rice, cooked
- Salt & Pepper
- Olive Oil Cooking Spray
Directions
- Fire up the grill & combine all ingredients in a large bowl.
- Fold 2-18" long pieces of foil in half; unfold & spray the insides with cooking spray.
- Divide the mixture between the two packets. Fold foil to close & seal edges well.
- Place packets on the grill & cook until packets are fully puffed, around 15 minutes.
- Carefully cut open foil & pour packets into a serving bowl.
- Enjoy!
21DF: 1 Red, 1 Yellow, 1 Green
I need to start doing this. I have seen so many amazing foil packet ideas, but have never actually done one. It seems so easy! And the clean up can't be beat :-)
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