Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 2 medium Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 8 oz Smoked Andouille Sausage, sliced into ¼-inch rounds
  • 2 cups Low Sodium Chicken or Vegetable Broth
  • 1 cup Uncooked Long-Grain White Rice (Rinsed well)
  • 1 (10-oz) can Drained Diced Tomatoes with Green Chilies
  • 2 Tbsp Cajun/Creole Seasoning Blend
  • ½ tsp Dried Thyme
  • 1 whole Bay Leaf
  • ½ tsp Freshly Ground Black Pepper
  • 1 lb Large Shrimp, peeled and deveined
  • ½ cup Frozen Peas
  • 4 large sheets Heavy-Duty Aluminum Foil
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat butter in a large skillet over medium heat. Add onion, bell pepper, and celery (The Holy Trinity). Sauté until softened, about 6-8 minutes.
  2. Add garlic and sausage; cook until fragrant, about 2 minutes.
  3. Stir in the uncooked rice, Cajun seasoning, thyme, and black pepper. Toast lightly for 1 minute.
  4. Pour in the broth and add the drained diced tomatoes and the whole bay leaf. Bring the mixture to a boil, then immediately remove from heat.
  5. Lay out four large sheets of heavy-duty foil. Divide the jambalaya base mixture evenly among the four sheets, keeping it centred.
  6. Top each portion with raw shrimp and frozen peas, distributing evenly.
  7. Fold the foil into tight, sealed packets. Ensure the seams are crimped shut securely to prevent leaks.
  8. Place packets directly on medium-hot grill grates or nestled among hot campfire coals. Cook for 25–30 minutes, flipping halfway through.
  9. Carefully open one packet (watch out for hot steam!). Check if the rice is tender and the shrimp are pink and opaque throughout.
  10. Remove the bay leaf from each packet. Garnish with fresh parsley before serving directly in the foil.