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Grilled Seafood Jambalaya Foil Packs
Grilled Seafood Jambalaya Foil Packs
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Prep Time:
30 minutes
Total Time:
45 minutes
Grilled foil packet jambalaya: Tender, smoky stew.
Ingredients:
  • 1 1/2 cups uncooked regular long-grain white rice
  • 3 cups water
  • 1 lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
  • 1 lb sea scallops, thawed if frozen
  • 1 can (14.5 oz) diced tomatoes with garlic and onions, undrained
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 3 to 4 teaspoons Cajun seasoning
Instructions:
  • Preheat your grill. Prepare 6 large sheets of heavy-duty foil. Cook rice according to package instructions. Combine cooked rice with remaining ingredients in a large bowl. Divide the mixture evenly among the 6 foil sheets, making sure to distribute shrimp and scallops equally.
  • Enclose shrimp mixture in foil by bringing 2 sides up and tightly sealing edges with a 1/2-inch fold, allowing space for heat circulation. Seal other sides as well.
  • Grill the packets over low heat, covered, for 12 to 15 minutes. Rotate the packets halfway through the cooking time until the shrimp turn pink.
  • When ready to serve, make a large X-shaped cut across the top of each packet then gently unfold the foil to release the steam.

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