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Foil-Packet Shrimp and Sausage Jambalaya

This hearty, satisfying dinner has all the flavors of an authentic jambalaya with little effort. The foil packets can be prepared a day ahead and cooked right before serving. These are also good on the grill! —Allison Stroud, Oklahoma City, Oklahoma
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings


  • 12 ounces fully cooked andouille sausage links, cut into 1/2-inch slices
  • 12 ounces uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons Creole seasoning
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
  • 1 cup uncooked instant rice
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chicken broth


  • 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.

Test Kitchen tips
  • Make sure to use instant rice. If you use long grain or converted rice, the shrimp will be done long before the rice.
  • Wear oven mitts when opening the packets to protect hands from escaping steam.
  • Nutrition Facts
    1 packet: 287 calories, 12g fat (4g saturated fat), 143mg cholesterol, 1068mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 23g protein.
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