Jambalaya on the Grill Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. medium grain white rice
8 oz. andouille sausage, cut diagonally into 1/2"-thick slices
1 c. rotisserie chicken, shredded (about 4 oz.)
1 c. onion, sliced
1 c. yellow bell pepper, chopped
2/3 c. celery, thinly sliced
2/3 c. grape tomatoes, halved
2/3 c. okra, sliced into 3/4"-thick rounds (thawed if frozen)
2 T. garlic, minced
2 T. olive oil
2 T. chopped fresh parsley
Salt and pepper to taste
12 jumbo shrimp, peeled, deveined, tails left on (1 lb.)
2 T. brown sugar
1 T. olive oil
2 tsp. paprika
1/4 tsp. Tabasco
Salt and pepper
2 T. unsalted butter, cold, cubed
Chopped scallions (for garnish)
Lemon wedges (for garnish)
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Directions: |
Directions:1. Preheat grill to medium. Cook rice according to package directions and keep warm.
2. Toss sausage, chicken, vegetables, garlic, 2 T. oil, parsley, salt, and pepper together in a bowl; set aside.
3. Combine shrimp with brown sugar, 1 T. oil, paprika, Tabasco, salt, and pepper; set aside.
5. Lay 4 pieces of 18"x18" foil on flat surface. Divide sausage and vegetable mixture evenly between foil pieces, then top each with 3 shrimp and 3 cubes of butter. Fold the top of each foil piece over jambalaya so edges meet, then crimp together to completely seal the packets. Grill for 8 to 10 minutes, or until puffed; remove from grill and let rest for 2 to 3 minutes.
6. Cut tops of packets open and spoon the jambalaya over the cooked rice. Garnish with scallions and lemon. Serves 4. |
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Number Of
Servings: |
Number Of
Servings:Makes 4 packets |
Preparation
Time: |
Preparation
Time:Total time: 40 minutes |
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