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Cajun Sausage and Peppers Foil Packs
Cajun Sausage and Peppers Foil Packs
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Prep Time:
25 minutes
Total Time:
40 minutes
Spicy Cajun rice with kielbasa and bell peppers, a crowd favorite in foil packs.
Ingredients:
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 1/2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
  • 2 cups uncooked instant white rice
  • 1 red bell pepper, cut into bite-size pieces
  • 6 green onions, sliced
  • 14 oz smoked fully cooked kielbasa, cut in 1/2-inch slices
  • 1 teaspoon Cajun seasoning
Instructions:
  • Preheat gas or charcoal grill. Prepare 4 sheets of heavy-duty foil (each 18x12 inches) by coating with cooking spray.
  • Combine tomatoes and chicken broth in a 4-cup glass measuring cup. Stir in instant rice and allow it to sit for about 8 minutes until most of the liquid is absorbed. In a small bowl, combine bell pepper and half of the green onions.
  • On each sheet of foil, evenly distribute sausage in the center. Top each sausage with 1/2 cup of the bell pepper mixture. Surround the sausage and vegetables with rice, dividing evenly. Pour any leftover soaking liquid over the vegetables. Sprinkle each with 1/4 teaspoon of Cajun seasoning.
  • Bring two sides of the foil together so the edges meet, sealing them with a tight 1/2-inch fold. Fold again, leaving space for heat circulation and expansion, then seal the other sides.
  • Grill the packs over medium heat for 6 minutes, then rotate halfway and continue cooking for an additional 6 to 7 minutes until the sausage is heated through. Remove from grill, cut an X across the top of each pack, open the foil carefully, stir to mix, and sprinkle with the remaining green onions before serving.

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