Make-Ahead Jambalaya Foil Packs
Recipe - Shakopee
Make-Ahead Jambalaya Foil Packs
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
Ingredients
2 pkgs (8.8 oz) Rice-a-Roni Heat & Eat Herb & Butter Rice
1 pkg (14 oz) fully cooked andouille or kielbasa sausage, cut into 1/2-inch slices
½ cup onion, diced
½ cup green bell pepper, diced
½ cup celery, diced
2 tbsp olive oil
¼ tsp Cajun seasoning
Directions
- Cut 4 (18x12-inch) sheets of heavy-duty foil. Coat with cooking spray. In large bowl, mix all ingredients until well combined; divide evenly onto foil sheets.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place foil packs in single layer in 2-gallon zip-top freezer bag. Freeze at least 8 hours before packing.
- Place thawed packs in two 10-inch skillets over high heat on camp stove. Cover pans and cook 18–20 minutes, turning packs every 5 minutes, until sausage is heated through (at least 165°F). Carefully fold back foil; stir before serving.
15 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Rice-A-Roni Rice Mix Herb & Butter, 8.8 Ounce
$2.99$0.34/oz
Essential Everyday Sausage, Andouille, Cajun Style, Premium, 12 Ounce
Buy 2 Charcoal Get $5 Off Meat with My Cub Rewards
$4.99$0.42/oz
Produce Yellow Onions, 0.75 Pound
$1.49 avg/ea$1.99/lb
Produce Green Bell Pepper, 1 Each
$0.99
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$7.99$0.47/fl oz
Louisiana Fish Fry Products Seasoning, Cajun, Original, 8 Ounce
$3.29$0.41/oz
Directions
- Cut 4 (18x12-inch) sheets of heavy-duty foil. Coat with cooking spray. In large bowl, mix all ingredients until well combined; divide evenly onto foil sheets.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place foil packs in single layer in 2-gallon zip-top freezer bag. Freeze at least 8 hours before packing.
- Place thawed packs in two 10-inch skillets over high heat on camp stove. Cover pans and cook 18–20 minutes, turning packs every 5 minutes, until sausage is heated through (at least 165°F). Carefully fold back foil; stir before serving.