INGREDIENTS:
1 cup medium grain white rice
8 oz andouille sausage, cut diagonally into ½" thick slices
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" thick rounds (thawed if frozen)
2 T garlic, minced
2 T olive oil
2 T chopped fresh parsley
Salt & Pepper to taste
12 Jumbo Shrimp, peeled, deveined, tails left on (1lb)
2 T brown sugar
2 T olive oil
2 t paprika
1/4 t Tabasco
Salt & pepper
2 T unsalted butter, cold, cubed
Chopped scallions, optional
lemon wedges, optional
INSTRUCTIONS:
Prep Time: approximately 30 minutes.
1. Preheat grill to medium.
2. Cook rice according to package and keep warm.
3. Toss sausage, chicken, vegetables, garlic, 2 T oil, parsley, salt & pepper together in a bowl, set aside.
4. Combine shrimp, with brown sugar, 1 T oil, paprika, Tabasco, salt & pepper, set aside.
5. 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.
6. 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.
7. Garnish with scallions & lemon wedges.
Serves 4
Submitted by: Chris Schaffner
