Grilled Seafood Jambalaya Packets

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  • 30 min prep time
  • 45 min total time
  • 8 ingredients
  • 6 servings

Ingredients

1 1/2
cups uncooked regular long-grain white rice
3
cups water
1
lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1
lb sea scallops, thawed if frozen
1
can (14.5 oz) diced tomatoes with garlic and onions, undrained
1
medium green bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
3
to 4 teaspoons Cajun seasoning

Directions

  1. 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 center of each sheet.
  2. 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. 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. 4 To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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