Description
This Jambalaya Foil Packets recipe is an easy, flavorful one-pan meal perfect for grilling or baking. It combines smoky kielbasa, tender shrimp, and vibrant vegetables with Cajun seasoning and instant rice, all cooked perfectly in foil packets to lock in juices and simplify cleanup. Ready in just 40 minutes, this dish brings the bold taste of Cajun cuisine with convenience and minimal fuss, ideal for busy weeknights or outdoor cookouts.
Ingredients
Scale
Proteins
- 1 (14-ounce) package kielbasa smoked sausage, sliced into 1/2-inch thick coins
- 1/2 pound shrimp (31-40 count), peeled and deveined, tails off (thawed if frozen)
Vegetables & Herbs
- 1 medium sweet onion, chopped
- 1 medium red bell pepper, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
Pantry Items & Seasonings
- 1/4 cup olive oil
- 1 (15-ounce) can petite diced tomatoes with garlic and oregano, drained
- 1 1/2 teaspoons Cajun seasoning
- Kosher salt and pepper, to taste
- 1 cup instant rice (Minute® rice)
- 1 cup low-sodium chicken broth
Instructions
- Preheat grill or oven: Set your grill or oven to 400 degrees F (200 degrees C) to ensure it’s hot enough for cooking the foil packets evenly.
- Prep foil sheets: Cut 5 large sheets of heavy-duty foil approximately 12×17 inches each and coat them generously with nonstick cooking spray to prevent sticking and help with easy cleanup.
- Combine ingredients: In a large mixing bowl, add sliced kielbasa, shrimp, chopped onion, red bell pepper, celery, minced garlic, drained diced tomatoes, olive oil, Cajun seasoning, chopped parsley, instant rice, chicken broth, and season with kosher salt and pepper to taste. Mix thoroughly to evenly distribute all components.
- Assemble packets: Evenly divide the combined mixture among the prepared foil sheets. Fold each sheet over and seal the edges tightly, leaving some space inside to allow steam to circulate and cook the ingredients properly.
- Cook packets: Place the sealed foil packets on a baking sheet if using the oven, or directly on the grill grates if grilling. Cook for 25-30 minutes until shrimp is opaque pink, rice is tender and fully cooked, and vegetables are soft. If grilling, flip the packets halfway through cooking for even heat distribution.
- Serve: Carefully open the foil packets to release steam (watch out to avoid burns). Allow packets to cool slightly before serving. Enjoy your flavorful jambalaya foil packets straight from the foil for a rustic, fun presentation.
Notes
- Ensure shrimp is fully thawed before use for consistent cooking.
- Heavy-duty foil is recommended to prevent tearing and secure cooking.
- You can customize the protein by substituting chicken or andouille sausage if preferred.
- For a spicier kick, increase the Cajun seasoning or add a pinch of cayenne pepper.
- If you don’t have a grill, the oven method works perfectly and yields tender results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
