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Title: Foil-Packet Shrimp & Sausage Jambalaya
Categories: Pork, Seafood, Vegetables, Rice
Yield: 6 servings

12 oz Fully cooked andouille
- sausage links; in 1/2"
- coins
12 oz Uncooked U-40 shrimp;
- peeled, deveined
1 md Bell pepper; chopped
1 md Onion; chopped
2 Celery ribs; chopped
3 cl Garlic; minced
2 ts Creole seasoning
14 1/2 oz Can fire-roasted diced
- tomatoes, drained
1 c Uncooked instant rice
8 oz Can tomato sauce
1/2 c Chicken broth

Set oven @ 425ºF/218ºC.

In a large bowl, combine all ingredients. Divide mixture
among 6 greased 18" X 12" pieces of heavy-duty foil.
Fold foil around mixture and crimp edges to seal,
forming packets; place on a baking sheet. Bake until
shrimp turn pink and rice is tender, 20-25 minutes.

Allison Stroud, Oklahoma City, Oklahoma

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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