Cajun Jambalaya 2 pc. of 20” in length Heavy-Duty Aluminum - TopicsExpress



          

Cajun Jambalaya 2 pc. of 20” in length Heavy-Duty Aluminum Foil 1/2 pound peeled and deveined raw Shrimp 4 oz. boneless, skinless Chicken Breast, diced 1 Turkey Sausage, sliced ½ med. Onion, diced 1 med. Green Pepper, diced 1 rib Celery, diced 2 med. Tomatoes, diced 2 cloves Garlic, minced 1 ½ tbsp Cajun seasoning 1 cup Instant Rice ½ cup Chicken Broth Salt and Pepper, to taste Cooking Oil spray In large bowl, toss together all ingredients except cooking spray, mix well until combined. Fold over edges of aluminum foil by about ½ inch so liquid will not run off. Spray foil with cooking oil and divide mixture amongst the two pieces and place in center of foil. Grasp top and bottom edges (the longer sides) and pull up over the food, pinching together at the top. Begin folding foil down toward the food until it is about 2 inches from the food. Fold over each side of the foil several times toward the center to seal. Place pouches on grill close to the fire for 25 minutes or until rice is fully cooked. Carefully oipen pouch and pour into large serving dish. Serve immediately. Serves 4.
Posted on: Sun, 15 Sep 2013 16:20:30 +0000

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