Name: Jambalaya Foil Packets Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 1/2 pound andouille sausage, sliced; 1/2 pound large shrimp, peeled and deveined; 1 cup cooked chicken breast, cubed; 1 cup uncooked instant rice; 1 cup chicken broth; 1/2 cup canned diced tomatoes, drained; 1/2 cup green bell pepper, chopped; 1/2 cup onion, chopped; 1 teaspoon Cajun seasoning; 1/2 teaspoon paprika; 1/4 teaspoon garlic powder; Salt and black pepper to taste; 1 tablespoon olive oil; Chopped parsley and lemon wedges for garnish (optional)

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If you’re searching for a flavor-packed one-pan wonder with minimal cleanup and maximum comfort, the Jambalaya Foil Packets Recipe is destined to become your weeknight hero. Smoky andouille sausage, tender shrimp, juicy chicken, and bell peppers mingle alongside rice in a zesty Cajun-spiced sauce, all perfectly steamed inside a foil packet. Whether you toss them on the grill or bake them in the oven, these irresistible packets bring the soul of Louisiana straight to your dinner table, fuss-free. Each bite bursts with color and bold flavor—a dish that’s as fun to open as it is to eat!

Jambalaya Foil Packets Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and fresh favorites, this Jambalaya Foil Packets Recipe lets every ingredient shine in its unique way. Even the seasonings and garnishes are carefully chosen to highlight those wonderful Cajun flavors and vibrant colors that make this recipe so special.

Andouille Sausage: Gives the dish its signature smoky, robust flavor and just a hint of heat in every bite.
Large Shrimp: Adds a tender, juicy bite and that classic coastal twist Jambalaya wouldn’t be complete without.
Cooked Chicken Breast: Soaks up all the wonderful juices and brings hearty protein to your packets.
Uncooked Instant Rice: Ensure you use instant or quick-cooking—this absorbs all the delicious broth and cooks up perfectly tender inside each foil packet.
Chicken Broth: Infuses every bite of rice and meat with deeper, more savory flavor than water ever could.
Canned Diced Tomatoes (drained): Bring bursts of juicy sweetness and rich color to the mix.
Green Bell Pepper: Offers up fresh, crunchy brightness and that unmistakable Creole crunch.
Onion: Sautéed aromas and mellow-sweet flavor tie everything together for that classic jambalaya profile.
Cajun Seasoning: The essential Louisiana spice blend for that unmistakable kick—add more if you love things spicy!
Paprika: Builds even more color and subtle earthy warmth throughout the packet.
Garlic Powder: An easy way to incorporate pungent, sweet-savory flavor evenly.
Salt and Black Pepper: Fine-tune all the flavors right at the end, so nothing gets lost.
Olive Oil: Helps prevent sticking and keeps the rice, proteins, and veggies delightfully moist.
Chopped Parsley and Lemon Wedges (optional garnish): Bring a pop of freshness and color right at serving time. Highly recommended!

How to Make Jambalaya Foil Packets Recipe

Step 1: Preheat Your Grill or Oven

Begin by setting your grill to medium-high or preheating your oven to 425°F (220°C). Getting your cooking surface hot and ready is key to steaming everything to perfection inside those foil packets. If you’re cooking outdoors, make sure your grill grates are clean and lightly oiled.

Step 2: Mix Up the Jambalaya Filling

In a large mixing bowl, combine the sliced andouille sausage, shrimp (peeled and deveined), cubed cooked chicken, instant rice, chicken broth, drained diced tomatoes, chopped bell pepper, onion, Cajun seasoning, paprika, garlic powder, salt, pepper, and olive oil. Stir well to coat every piece and ensure the rice and seasoning are evenly distributed. This step builds layers of flavor and ensures no ingredient is left out!

Step 3: Assemble the Foil Packets

Grab four large pieces of heavy-duty aluminum foil—think sheets about 12 by 16 inches—and divide the jambalaya mixture evenly among them. Center the portion on each sheet, then fold the foil over the filling. Crimp and roll the edges together tightly to seal in all the juices, forming leak-proof packets. This steam-trapping magic truly defines the Jambalaya Foil Packets Recipe!

Step 4: Cook the Packets

Arrange the foil packets on your grill or place them on a baking sheet if using the oven. Let them cook for 18–20 minutes. You’ll know they’re done when the shrimp are pink, the sausage is nice and hot, and the rice is tender. Carefully check one packet after 18 minutes, taking care to avoid the hot steam.

Step 5: Finish and Garnish

When ready to serve, carefully open each foil packet—there will be a rush of savory steam! Sprinkle with fresh chopped parsley and squeeze a wedge of lemon over everything if you love a bright, tangy finish. The colors, aroma, and flavors all leap out to greet you—just like an authentic jambalaya, made easy!

How to Serve Jambalaya Foil Packets Recipe

Garnishes

A final sprinkle of chopped fresh parsley adds a burst of color and herby brightness, while a lemon wedge on the side lets guests add a splash of zingy citrus to taste. If you’re feeling extra festive, a few sliced green onions or a drizzle of hot sauce never hurt!

Side Dishes

These packets are a complete meal, but if you want to round things out, try a simple green salad, slices of crusty French bread (perfect for sopping up juices), or a side of coleslaw for cool crunch. Corn on the cob or roasted okra also pair beautifully with the bold flavors of the Jambalaya Foil Packets Recipe.

Creative Ways to Present

Set the foil packets directly on plates and let everyone unwrap their own packet at the table—the surprise and savory steam are half the fun! For parties, open the packets and spoon the jambalaya directly into bowls or onto a big platter, garnished with lemon, parsley, and maybe even extra shrimp on top for a showstopping centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, simply let the packets cool, then store the contents (discarding the foil) in an airtight container in the fridge for up to 3 days. The flavors meld and deepen, making tomorrow’s lunch or dinner just as delicious!

Freezing

The Jambalaya Foil Packets Recipe can be prepared ahead and frozen before cooking—assemble the packets, seal well, and freeze. When ready to enjoy, thaw overnight in the fridge and cook as normal. Already cooked leftovers can also be frozen in airtight containers for up to 2 months.

Reheating

For the juiciest results, reheat in the oven at 350°F, covered with foil, until warmed through (about 15 minutes). Microwave reheating works in a pinch; cover loosely with a microwave-safe lid and zap in 1-minute bursts. Add a little splash of broth or water to keep the rice moist if needed.

FAQs

Can I make the Jambalaya Foil Packets Recipe ahead of time?

Absolutely! Assemble the foil packets up to 24 hours in advance and keep them chilled in the fridge. This makes them perfect for busy nights or prepping before a camping trip. Just pop them on the grill or into the oven when ready.

What if I don’t have instant rice?

If you only have regular rice, partially cook it according to package instructions before mixing with the other ingredients. Instant or quick-cooking rice is a must, as it cooks completely inside the packet and soaks up all the great flavors.

Can I swap the proteins in this recipe?

Definitely! Try using all shrimp, or swap chicken for turkey or tofu for a lighter or vegetarian version. Smoked sausage alternatives like kielbasa can also be used if andouille isn’t available—just adjust for spice and flavor to suit your taste.

How spicy is the Jambalaya Foil Packets Recipe?

This recipe has a mild kick from andouille and Cajun seasoning, but you control the heat! Add extra Cajun seasoning, hot sauce, or sliced jalapeños for more spice, or lighten up the seasoning for a milder take if you’re serving kids.

Are foil packets safe to use on the grill and in the oven?

Yes! Heavy-duty foil is kitchen-safe and designed for high heat. Always make sure packets are sealed well to prevent leaks, and use tongs or a spatula to move them—packets can get very hot as they steam everything inside.

Final Thoughts

If you’re craving something bold, breezy, and irresistibly delicious, give the Jambalaya Foil Packets Recipe a place on your table. You’ll be amazed by the flavors and just how fun these little packets make mealtime. Gather your family, fire up the grill or oven, and get ready to enjoy a Louisiana classic—made simple. Happy cooking and enjoy every bite!

Jambalaya Foil Packets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 32 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Jambalaya Foil Packets are a convenient and flavorful way to enjoy the classic Cajun dish. Packed with andouille sausage, shrimp, chicken, and rice, seasoned with Cajun spices, and cooked to perfection in individual foil packets, this recipe is perfect for grilling outdoors or baking in the oven.

Ingredients

Scale

Ingredients:

1/2 pound andouille sausage, sliced
1/2 pound large shrimp, peeled and deveined
1 cup cooked chicken breast, cubed
1 cup uncooked instant rice
1 cup chicken broth
1/2 cup canned diced tomatoes, drained
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon olive oil
Chopped parsley and lemon wedges for garnish (optional)

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Instructions

Preheat and Prepare:

Preheat the grill to medium-high or the oven to 425°F (220°C). In a large bowl, combine sausage, shrimp, chicken, rice, broth, tomatoes, bell pepper, onion, Cajun seasoning, paprika, garlic, salt, pepper, and olive oil. Mix well.