Foil Packet Recipe: Jambalaya
TIPS:
Fully seal the foil packets, but leave room for steam to circulate.
Generously spray the foil with a nonstick coating to keep the rice from sticking.
Equipment:
Heavy Duty Foil
Olive oil cooking spray
Ingredients:
1 cup Instant (Minute) Rice
1 cup chicken broth (water works in a pinch)
Seasonings:
5 tablespoons olive oil
1 teaspoon Cajun seasoning
1/2 teaspoon ground cayenne pepper
1 tablespoon dried parsley
1 teaspoon dried thyme
1/4 teaspoon dried sage, optional
Veggies + Meat:
1/2 cup sliced celery (~2 stalks)
1/2 cup yellow onion (~1/2 large onion)
1 (1 cup) small green pepper
1 can (14.5 oz) fire-roasted diced tomatoes drained
1 package (13 oz) andouille sausage
2 tablespoons tomato paste
Optional: 1-1/4 cup zucchini (1 small zucchini),
salt, pepper, fresh parsley, jalapeño
Instructions:
SOAK INSTANT RICE: In a small bowl mix together the uncooked instant rice and chicken stock or broth and let stand for about 10 minutes. You do not need to pre-cook the rice. Don't drain either.
OVEN/GRILL PREP: Preheat the oven or grill to 400 degrees F. Tear off four sheets of heavy-duty foil (about 2 feet long each) and generously spray with cooking spray.
INGREDIENT PREP: Very thinly slice the celery, finely chop the onion, dice the pepper, and coin the zucchini into thick (3/4-inch) coins. Slice the sausage into 1/2-inch thick coins. Drain the diced tomatoes.
COMBINE: Add the celery, onion, pepper, zucchini, and sausage to a very large bowl. Add the tomato paste and drained diced tomatoes. Add all the seasonings as well as salt and pepper to taste (I add a heaping 1/4 teaspoon and 1/8 teaspoon pepper). (See Note 1) If you'd like, add in a diced jalapeño for additional heat. Gently stir until all ingredients are well combined. Add in the soaked rice along with any liquid. Again, gently stir until ingredients are incorporated.
ASSEMBLE FOIL PACKS: Divide the mixture evenly among the four prepared sheets of foil. (This comes out to a heaping 1 and 1/2 cups (330g) per packet.) Seal the foil packs tightly so no air escapes, but there is still room for steam to circulate. (See Note 2) To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends.
Grill (foil packs): Divide the mixture evenly onto four sheets of heavy-duty foil and wrap them so the foil is completely sealed. Place on a preheated grill (medium-high heat; ~450 degrees) and grill for 20-25 minutes. Flip once halfway through the grilling process.
Campfire (in foil packs): Divide the mixture evenly onto four sheets of heavy-duty foil and wrap them so the foil is completely sealed. Cook foil packs in the hot coals of a campfire until the veggies are tender, around 20-40 minutes, flipping every 5 minutes, depending on the heat of the coals. We found these cooked in about 20 minutes with hot coals.
Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.) When grilling, flip packets halfway through cook time.
GARNISH: Carefully open the foil pack, expecting steam to be released. If desired, top with fresh parsley. Let slightly cool, taste, and add additional seasoning as needed. Enjoy hot.
Recipe Notes:
These foil packs are spicy! To make these tin foil jambalaya packets milder: reduce the cayenne pepper (try 1/4 teaspoon or omit entirely), don't add a jalapeño, and reduce the Cajun seasoning (to 1/2 teaspoon). To make these tin foil jambalaya packets spicier: add the optional jalapeño pepper and increase the Cajun seasoning to taste.
Foil: Do not double wrap the foil. Use only one sheet of foil per pack or the cooking time will be off. However, If you don't have heavy-duty foil, you will need 2 sheets of regular foil. Add a few minutes to cooking time, and check for doneness.
