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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home. Ingredients:
1 cup long-grain white rice |
8 ounces andouille sausages, cut into 1/2 inch thick slices |
1 cup cooked chicken |
1 medium onion, sliced |
1 medium yellow bell pepper, diced |
2 celery ribs, sliced |
2/3 cup grape tomatoes, halved |
2/3 cup okra, sliced into 3/4 inch rounds, thawed if frozen |
3 -4 garlic cloves, minced |
1 tablespoon olive oil |
2 tablespoons fresh parsley, chopped |
1/4 teaspoon cayenne pepper |
12 jumbo shrimp, deveined, peeled with tails left on (1 pound approximate) |
2 tablespoons brown sugar |
1 tablespoon olive oil |
2 teaspoons paprika |
1/2 teaspoon tabasco sauce |
2 tablespoons butter, cubed |
salt and pepper, to taste |
chopped green onion (to garnish) |
lemon wedge (to garnish) |
Directions:
1. Cook the rice according to package directions, keep warm.
2. In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
3. Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
4. Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets.
5. Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
6. Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
7. Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
8. Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.
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