Recipes

Jambalaya (On the Grill)

Cuisine: American

Type: Main Course

Serves: 4

Source:	Food Network Magazine Sep 2019
Attributes:	Grill
Comments:	This is similar in technique to the Paella done on the grill, and just as good. We use packaged pre-cooked rice that is not frozen. Tried freezing it and it worked okay.
Serving Suggestions:

Ingredients:

4 cups frozen cooked white rice (two 10-oz. packages)
4 small scallions, sliced, keep dark green separate
2 stalks celery, sliced 1/2-inch thick
2 cloves garlic, thinly sliced
1 green bell pepper, chopped into 1/2-inch pieces
1 12-oz. package of fully-cooked andouille sausage, sliced 1/2-inch thick
1 14-oz. can diced tomatoes with green chiles
1/2 pound okra (fresh or frozen), sliced into 1/2-inch pieces
3 tbs. extra-virgin olive oil
2 tsp. Cajun seasoning
Kosher salt and freshly ground black pepper

Instructions:

1. Preheat a grill to medium. Combine the rice, scallions (white and light green only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of pepper in a large bowl, toss well.

2. Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface. Divide the rice mixture evenly among the four foil sheets. Bring the two short ends of the foil together and fold to seal, then fold the sides and seal to make flat packets.

3. Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side. Carefully open and top with the dark scallion greens.

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