Jambalaya On The Grill
Super easy
Cheap
Finally, a New Orleans dish that was NOT submitted by Chef Lee!
Prep
Ingredients
For
4
Serving(s)
Ingredients
| 1 cup medium grain white rice |
| 8 oz andouille sausage, cut diagonally into ½ |
| 1 cup rotisserie chicken, shredded (about 4oz) |
| 1 cup onion, sliced |
| 1 cup yellow bell pepper, chopped |
| 2/3 cup celery, thinly sliced |
| 2/3 cup grape tomatoes, halved |
| 2/3 cup okra, sliced into 3/4 |
| 2 tbsp garlic, minced |
| 2 tbsp olive oil |
| 2 tbsp chopped fresh parsley |
| Salt & Pepper to taste |
| 12 jumbo Shrimp, peeled, deveined, tails left on (1lb) |
| 2 tbsp brown sugar |
| 2 tbsp olive oil |
| 2 tsp paprika |
| 1/4 tsp Tabasco |
| 2 tbsp unsalted butter, cold, cubed |
| Chopped scallions, optional |
| lemon wedges, optional |
Jambalaya On The Grill Directions
- Preheat grill to medium.
- Cook rice according to package and keep warm.
- Toss sausage, chicken, vegetables, garlic, 2 T oil, parsley, salt & pepper together in a bowl, set aside.
- Combine shrimp, with brown sugar, 1 T oil, paprika, Tabasco, salt & pepper, set aside.
- Lay 4 pieces of 18 x18" foil on flat surface. Divide sausage and vegetable mixture evenly between the foil pieces. Top each with 3 shrimp & 3 cubes of butter. Fold the top of each foil pieces over jambalaya so edges meet, then crimp together to completely seal the packets.
- Grill for 8-10 minutes, or until puffed. Remove from grill and let rest for 2-3 minutes. Cut tops of packets and spoon over the cooked rice.
- Garnish with scallions & lemon wedges.
Recipe notes
Submitted by: Chris Schaffner