Tin Foil Sausage and Veggies Jambalaya

• Meat

  • 12 oz Andouille sausage

• Produce

  • 1 1 cup small green pepper, small
  • 1/2 1 cup stalk celery
  • 1 2 cup yellow onion (1/2
  • 1 tbsp Parsley, dried
  • 1/4 tsp Sage, dried
  • 1 tsp Thyme, dried
  • 1 can Tomatoes, fire-roasted

• Canned Goods

  • 1 cup Chicken broth
  • 2 tbsp Tomato paste

• Pasta & Grains

  • 1 cup Rice, instant

• Baking & Spices

  • 1 tsp Cajun seasoning
  • 1/2 tsp Cayenne pepper, ground

• Oils & Vinegars

  • 5 tbsp Olive oil

Found on chelseasmessyapron.com

Description

Directions

• In a small bowl mix together the uncooked instant rice and chicken broth and let stand about 10 minutes. You do not need to pre-cook the rice at all.
• Preheat the oven or grill to 400 degrees F.
• In a large bowl add the olive oil, cajun seasoning, cayenne pepper, dried parsley, thyme, sage, about 1/4 teaspoon salt (I like seasoned salt in these), and a pinch of pepper. Stir.
• Very thinly slice the celery, finely chop the onion, chop the pepper, and thickly coin the zucchini.
• Drain the diced tomatoes. Slice the sausage.
• Add the celery, onion, pepper, zucchini, tomatoes, and sausage to the seasonings.
• Add the tomato paste and mix until all ingredients are well combined. If you LOVE heat, add a diced jalapeno into the mix here.
• Place 2 pieces of heavy duty foil in the shape of an X. Lightly spritz with cooking spray so the rice wont stick.
• Put a generous amount of the mixture (~1 and 1/2 cups) in the center of the foil and seal 100%.
• Place in the oven or on the grill for 25-30 minutes or until rice is cooked through and veggies are tender.
• Remove and enjoy with fresh chopped parsley if desired.