Jambalaya On The Grill Recipe

Name: Jambalaya On The Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 8 ounces andouille sausages, cut into 1/2 inch thick slices; 1 cup cooked chicken; 1 medium onion, sliced; 1 medium yellow bell pepper, diced; 2 celery ribs, sliced; 2/3 cup grape tomatoes, halved; 2/3 cup okra, sliced into 3/4 inch rounds, thawed if frozen; 3 -4 garlic cloves, minced; 1 tablespoon olive oil; 2 tablespoons fresh parsley, chopped; 1/4 teaspoon cayenne pepper; 12 jumbo shrimp, deveined, peeled with tails left on (1 pound approximate); 2 tablespoons brown sugar; 1 tablespoon olive oil; 2 teaspoons paprika; 1/2 teaspoon Tabasco sauce; 2 tablespoons butter, cubed; salt and pepper, to taste; chopped green onion (to garnish); lemon wedge (to garnish)

Servings: persons

1 cup long-grain white rice
8 ounces andouille sausages, cut into 1/2 inch thick slices
1 cup cooked chicken
1 medium onion, sliced
1 medium yellow bell pepper, diced
2 celery ribs, sliced
2/3 cup grape tomatoes, halved
2/3 cup okra, sliced into 3/4 inch rounds, thawed if frozen
3 -4 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
1/4 teaspoon cayenne pepper
12 jumbo shrimp, deveined, peeled with tails left on (1 pound approximate)
2 tablespoons brown sugar
1 tablespoon olive oil
2 teaspoons paprika
1/2 teaspoon Tabasco sauce
2 tablespoons butter, cubed
salt and pepper, to taste
chopped green onion (to garnish)
lemon wedge (to garnish)

1
Cook the rice according to package directions, keep warm.
2
In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
3
Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
4
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.
5
Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
6
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.
7
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.
8
Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.

858

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup long-grain white rice, 8 ounces andouille sausages, cut into 1/2 inch thick slices, 1 cup cooked chicken, 1 medium onion, sliced, and more.

Yes, Jambalaya On The Grill falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jambalaya On The Grill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions