Easy Grilled Jambalaya
 
 
Author:
Ingredients:
  • 4 Johnsonville® Andouille Brats, sliced into medallions
  • 1 cup baked chicken, shredded
  • 1 cup onion, roughly chopped
  • 1 cup bell peppers, roughly chopped
  • ½ cup celery, sliced
  • 1 cup okra, sliced
  • 2 tbsp minced garlic
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • 1 lb peeled, and cleaned jumbo shrimp (shell on or off)
  • 2 tbsp. brown sugar
  • 1 tbsp olive oil
  • 2 tsp. smoked paprika
  • ¼ tsp Tabasco sauce
  • 8 tbsp butter, sliced in fours
  • Salt and ground black pepper to taste
  • Garnish: Green onions, chopped
Directions:
  1. Preheat grill to medium heat.
  2. In a large bowl, toss the sausage, chicken, vegetables, garlic, 2 tbsp olive oil, parsley, salt, and pepper together. Set aside.
  3. In a separate bowl, combine the shrimp with the brown sugar, 1 tbsp. olive oil, Tabasco sauce, salt, and pepper. Set aside.
  4. Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the foil pieces. Then, top each sausage mixture with a fourth of the shrimp. Place 2 tbsp of butter on top of the shrimp.
  5. Fold and crimp each piece of foil over the jambalaya to tightly seal the packets.
  6. Place the packets on the grill and cook for 8-10 minutes or until puffed. Remove them from the grill and let them sit for 2-3 minutes before opening and spooning the jambalaya over the cooked rice. Garnish with green onions.
Notes
Add a 1 oz can of Rotel for an extra kick.
Recipe by Iriemade at https://iriemade.com/summer-grilled-jambalaya/