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Grilled Seafood Jambalaya Packs

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  • Prep 30 min
  • Total 45 min
  • Servings 6
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This version of jambalaya is grilled in foil packets, resulting in a tender stew with a slight smoky flavour.
Created May 6, 2013
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Ingredients

  • 1 1/2 cups (375 mL) uncooked regular long-grain white rice
  • 3 cups (750 mL) water
  • 1 lb (500 g) uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
  • 1 lb (500 g) scallops, thawed if frozen
  • 1 can (14 oz/398 mL) diced tomatoes with garlic and onions, undrained
  • 1 medium green bell pepper, chopped (1 cup/250 mL)
  • 1 medium onion, chopped (1/2 cup/125 mL)
  • 3 to 4 tsps (15 to 20 mL) Cajun seasoning

Steps

  •  
    1
    Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on centre of each sheet.
  •  
    2
    Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  •  
    3
    Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
  •  
    4
    To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Expert Tips

  • Tip 1
    Spice It Up: To pump up the heat even more, add 1 teaspoon red pepper sauce.
  • Tip 2
    Tip: You can spoon the jambalaya from the foil packets onto plates, or eat right from the packets.

Nutrition Information

300 Calories, 2g Total Fat, 25g Protein, 45g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 6 Servings
Calories
300
Total Fat
2g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
130mg
Sodium
330mg
Total Carbs
45g
Dietary Fiber
2g
Sugars
3g
Protein
25g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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