Is this the most authentic jambalaya recipe you’ll ever see? Nope. Not even close. Is it a really great way to enjoy the fantastically savory flavors of one of Cajun cooking’s most beloved dishes? Absolutely.
If you’ve never cooked anything in foil packets before, you’re missing out. Everything stays perfectly moist and all the flavors of whatever you’re cooking meld together into one satisfying, comforting, stressless entrée. It’s the oven’s answer to a one pot meal.
Plus, clean up is a cinch. Who doesn’t love that?
Easy Foil Packet Jambalaya
adapted from Clean Eating
1 c. all-natural instant brown rice
3/4 c. low-sodium chicken broth
1/2 lb. raw medium-sized shrimp, peeled and deveined, tail left on
1 boneless, skinless chicken breast, cut into 1-in. pieces
2 andouille sausages, sliced into rounds
1/2 medium white onion, diced
1 medium green bell pepper, stemmed, seeded, and diced
1 rib celery, diced
2 medium tomatoes, cored and diced
2 cloves garlic, minced or pressed
2 TBSP Cajun seasoning
salt and pepper, to taste
olive oil cooking spray
green onions, for garnish
1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, toss together all ingredients except cooking spray. (Remember not to go too heavy on the salt because the sausage and Cajun seasoning are both quite salty.) Stir until combined.
3. Spray one side of each of two large pieces of foil. Divide mixture evenly among foil and fold to form well-sealed pouches. Place pouces on a small rimmed baking sheet.
4. Place pouches in oven and bake until rice and proteins are fully cooked, 30-35 minutes. To check for doneness, carefully open one pouch, examine proteins to make sure they are firm and opaque, and test a few grains of rice from center of pouch. If necessary, reseal pouch and return to oven.
5. To serve, open pouches and pour contents into a large serving bowl or divide among four bowls. Garnish with green onion, if desired.
Yields: 4 servings