Easy Foil Packet Jambalaya Recipe 45 Food

JAMBALAYA FOIL PACKETS

Steps:

• Preheat grill OR oven to 400 degrees F.
• Cut 5 large sheets of heavy duty foil (about 12-inches wide by 17-inches long.) Coat foil generously with nonstick cooking spray. (Don't skip the spray or the food will stick to the foil.)
• In a large bowl, toss together all the ingredients.
• Divide mixture evenly into 5 equal portions and add to the center of each sheet of foil. (This comes out to a heaping 1 1/2 cups per packet.)
• To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
• Place in the oven (on a sheet pan) or on the grill for 25-30 minutes, until shrimp is pink, rice is cooked through, and veggies are tender. (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.) If grilling, flip packets halfway through cook time.
• Carefully open the foil pack, expecting hot steam to be released. Let cool slightly and enjoy.
• NOTE: You must use Instant rice (Minute® rice) in order for these packs to turn out. For important recipe tips and possible variations, please refer to the full article.
• CAMPFIRE: To make these over a hot coals campfire, it can take anywhere from 20-40 minutes depending on how hot the coals are. Flip halfway through cook time.

MEATLOAF FOIL PACKETS

Steps:

• Tip 1: Meatloaf is dry and crumbly if you don't have enough of the right kind of fat in it, and by itself, beef doesn't have the right kind of fat. That's the reason why beef, pork AND veal are used. Each of these meats have properties which will help with the flavor and texture of the meatloaf. You can buy the meats separately, but many stores carry "meatloaf mix" which combines all three meats for your convenience.
• Tip 2: Because you'll be cooking the meat and veggies in one packet, it's important to buy beef with the lowest fat possible, since you'll get plenty of fat from the pork. I use 4% fat, and I wouldn't recommend anything over 7%. After it cooks, you'll be left with a thin, flavorful gravy in the bottom of the packet that will not taste too greasy.
• Tip 3: Some stores do not carry Lipton Onion and Mushroom soup mix, so if you can only find Onion soup mix, that will be fine, but you'll need to add about a cup of finely chopped mushrooms to your meatloaf mix. Even if you don't like mushrooms, they are necessary to hold in moisture and flavor. You won't taste them in the soup mix or finely chopped.
• Tip 4: It's very important not to overmix your meatloaf, as it can become tough. It's best to combine all the ingredients (except the meat and breadcrumbs) in a bowl first, then add the meat and squish it all together until you have a very wet mix, then add as much breadcrumbs as needed to create a sticky loaf that will keep it's shape.
• Tip 5: I actually use throw-away pie tins covered in heavy duty foil for when we go camping, because I like the stability of the pie tin. But if you're using only foil, be sure to use two layers of heavy duty foil.
• Let's get started! In your largest mixing bowl combine all the wet ingredients including eggs, stir thoroughly.
• Add to the mixture, all the remaining ingredients except the meats and the breadcrumbs. Stir thoroughly.
• Add all the meats and using your hands (I wear plastic gloves) mash all the ingredients together, making sure to incorporate all the meats together and spices throughout the mixture. At this point it should be very wet.
• Finally, add the breadcrumbs to stiffen the mixture. Start with one cup of breadcrumbs and add more as needed to create a sticky loaf that will hold its shape. DO NOT OVERMIX or it will become tough.
• At this point, you can cook the meatloaf in a pan as you would any typical meatloaf recipe. If making foil packets, you have two options; either make them ahead for later, or make them now to go straight on the fire. If making ahead, you should separate out the portion size you prefer (I made big, hearty 1/2 lb portions). Place the portions in separate plastic baggies until ready to use. It's important NOT to include your side veggies in the baggie. When you're ready to cook them, shape the portions into mini-meatloaves and place them on top of your choice of veggies and herbs (I like baby red potatoes, onions and carrots with olive oil, seasoning salt, pepper and fresh herbs like rosemary, thyme or sage.) Then wrap it all up in heavy duty foil and cook it on the campfire for 45-60 minutes, depending on portion size. When the veggies are done, the meat will be done, so check the carrots and potatoes for doneness. When it's done, you can add shredded cheese on the top and close the packet for a few minutes to let it melt. We also like ketchup drizzled on the top.

FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.

FOIL-PACKET JAMBALAYA

Steps:

• Preheat a grill to medium. Combine the frozen rice, scallions (white and light green parts only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss well.
• Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface. Divide the rice mixture among the foil sheets. Bring the two short ends of the foil together and fold to seal, then fold in the sides and seal to make flat packets.
• Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side. Carefully open and top with the dark scallion greens.

JAMBALAYA ON THE GRILL

Steps:

• Cook the rice according to package directions, keep warm.
• In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
• Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
• Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets.
• Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
• Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
• Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
• Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.

CHICKEN JAMBALAYA PACKETS

Steps:

• Preheat oven 450 degrees.
• Spray sheets of heavy duty aluminum foil with nonstick cooking spray; set aside.
• Cut chicken into 1 inch strips and pat dry with paper towel.
• Season chicken strips with Cajun seasoning.
• In a small bowl combine tomato sauce, sugar, salt, garlic, dehydrated onions, fresh parsley, dried Italian seasoning, cayenne and bell pepper.
• In a large bowl combine cooked rice, tomato mixture, seasoned chicken strips and smoked sausage slices.
• Center one-fourth of mixture on each sheet of greased foil, leaving room for heat circulation inside.
• Repeat to make four packets and place on baking sheet. Two baking sheets may be required.
• Bake 15 - 20 minutes.
• Open packet as directed above and top with green onions.
• Even better the next day!