Grilled Jambalaya in Wraps

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Jambalaya is a Creole dish from the US state of Louisiana, similar to pilaf. It's made with rice, meat, and vegetables. Unlike the traditional recipe, this jambalaya is baked in foil packets on the grill, and it takes very little time to prepare. To prepare, you'll need frozen cooked rice (do not defrost!), cooked andouille pork sausage, and plenty of vegetables: bell peppers, celery, okra, and tomatoes. Cajun seasoning imbues the dish with a unique flavor. Everything is simply wrapped in foil and placed on the grill, and then the magic happens: in just a few minutes, the jambalaya is as delicious as if it's been tinkering with for hours.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups frozen cooked white rice (2 packages, 280 g each)
4 small green onions, thinly sliced (set the dark green parts aside)
2 celery stalks, sliced 1cm thick.
2 cloves garlic, thinly sliced
1 green bell pepper, cut into 1cm pieces.
1 package (350 g) prepared andouille sausages, cut into 1 cm thick circles.
1 can (400g) canned chopped tomatoes with green chilies, drained
220 g okra (about 16 pcs.), cut into 1 cm thick pieces.
3 tbsp. l. olive oil
2 tsp. Cajun seasoning

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice, okra, okra, sweet pepper, celery, tomatoes, andouille sausage, green onions, Cajun seasoning

Cooking the dish according to the recipe:

Preheat grill to medium heat.
In a large bowl, combine frozen rice, green onions (white and light green parts only), celery, garlic, bell peppers, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a little freshly ground black pepper; mix well.

Place four 18-inch (45 cm) sheets of heavy-duty nonstick foil on a work surface. Spread the rice mixture evenly across the foil. Bring the two short sides of the foil to the center and fold them over to seal, then fold the sides over to form flat packets.
Grill the foil packets, turning once, until the vegetables are tender and the rice and sausage are heated through, about 8 minutes per side. Carefully open the packets and sprinkle with green onions.

Chef's Note

Cooked frozen rice is perfect for cooking in packets: you don't even need to defrost it. We used non-stick foil to prevent the rice from sticking.

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