Lunch / Dinner
Jambalaya on the Grill
Yes, you've read that right—jambalaya can be prepared on the grill. A foil-packet method makes it easy to prepare individual servings of this favorite southern dish.
Here, the andouille is more of a flavoring than a focal point. It’s becoming more widely available in supermarkets than in the past, so be sure to try andouille if you can get it. However, if you can’t find it, or want a milder flavor, kielbasa is a fine substitute.
Preheat grill to medium heat.
Cook rice according to package directions; set aside and keep warm.
Toss together sausage, chicken, onion, bell pepper, celery, tomatoes, okra, garlic, 2 Tbsp. oil, parsley, salt, and pepper in a bowl; set aside.
Combine shrimp, brown sugar, remaining 1 Tbsp. oil, paprika, hot pepper sauce, salt, and pepper; set aside.
Lay four 18-inch square pieces of aluminum foil on a flat surface. Divide sausage mixture evenly among foil pieces. Top each packet with 3 pieces of seasoned shrimp and 3 cubes of butter. Fold the top of each foil piece over the mixture so the edges meet, then crimp the edges together to completely seal the packets.
Grill the packets, covered, over direct heat until they puff, 8–10 minutes. Remove the packets from the grill and let them rest 2–3 minutes. Carefully cut open the tops of the packets. Spoon the jambalaya over the cooked rice. Garnish each serving with scallions.
The sausage, chicken, and vegetables can be prepared up to one day ahead. Toss the mixture with garlic, oil, parsley, salt, and pepper before assembling the packets.
Arrange the vegetable mixture on the foil pieces, then top each serving with shrimp and butter. The butter will melt into a rich sauce.
It's important to fold the foil tightly around the jambalaya so the steam and juices can't escape.
Per serving (with rice)
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 93mg 31%
Sodium 508mg 21%
Carbs 36g 12%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.