Jambalaya Foil Packets have all the great flavors of traditional Jambalaya, but made in foil for a super easy weeknight dinner with little clean-up. Can be cooked on the grill, over a campfire, or in the oven. Great recipe for camping!
No, these Jambalaya Foil Packets are not authentic Jambalaya and we’re not trying to pass it off as such. But they are inspired by all the typical ingredients and flavors you find in traditional Jambalaya, similar to our Easy Jambalaya, where we adapted it from. Tastes awesome with little effort.
Jambalaya Foil Packet Dinner – Why We Love It
We really can’t say enough about this sausage foil packet meal. It’s got all the things we love:
- Easy prep: This dish takes 15 minutes to put together. No pre-cooking needed.
- Tastes amazing: Smoked kielbasa, chicken broth, vegetables, and just the right seasonings make this dish incredibly flavorful.
- Hearty and filling: With sausage, rice, and vegetables, it’s an all-in-one meal that satisfies.
- Portion control: Each portion comes in its own little pouch, making serving very predictable.
- They hold their heat: Once cooked, these packets stay hot for a really long time.
- Clean up is a breeze: It’s cooked in disposable aluminum foil, so once you’re done eating, just crumple it up and toss. No washing dishes.
- Perfect for camping: The ingredients in this recipe and cooking in foil make it a perfect meal for camping!
- Versatile cooking methods: If you’re not camping, no worries! This foil packet dinner can be cooked over a campfire, on the grill, or in the oven at home.
Jambalaya Foil Packet Recipe
Ingredients you’ll need for this sausage foil packet recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Smoked Sausage: Kielbasa is so flavorful and such a great ingredient for these packs since it’s already smoked/cooked, eliminating the need to pre-cook it. (Andouille sausage can be used instead, see variations below.)
- Shrimp: Use fresh peeled and deveined shrimp from the seafood counter or frozen shrimp, that’s been thawed. If you don’t like seafood or feel like this would be a hassle to include if camping, simply omit it.
- Vegetables: Red bell pepper, onion, celery, and garlic provide wonderful aromatics and flavor.
- Tomatoes: A can of (drained) diced tomatoes with garlic and oregano lends flavor and moisture as the rice absorbs it.
- Rice: It needs to be Instant rice (Minute® rice) in order for these packs to turn out. Long grain, converted, brown rice, or any other rice does not work.
- Chicken Broth: Low-sodium chicken broth adds flavor and helps the rice cook.
- Seasonings: Salt, pepper, cajun seasoning, and fresh chopped parsley.
- Olive oil: Adds moisture and richness.
- Nonstick cooking spray: This is a must so the ingredients don’t stick to the foil as they cook.
- Smoked Sausage: Kielbasa or Andouille sausage can be used in this recipe, depending on your tolerance for heat. Andouille has a spicy cajun flavor, whereas Kielbasa is more mild.
- Tomatoes: Canned fire roasted tomatoes can replace the canned diced tomatoes with garlic and oregano, if preferred.
- Seasonings: We use cajun seasoning, but cut back on the amount a bit so these packets have just the right amount of flavor and heat, but not overly. Having said that, if you can’t tolerate spicy food at all, you could use creole seasoning instead.
- Different cooking methods: These cajun foil packets can be cooked in the oven, on a grill, or over a campfire (see notes in the printable recipe card below.)
Important Recipe Tips
- The type of rice matters: In order for this recipe to turn out, you must use Instant rice (Minute® rice). Do not substitute with other varieties of rice.
- Dice vegetables small and evenly: Dice the bell pepper, onion, and celery small and the same size, so they cook evenly at the same rate.
- Use Heavy Duty aluminum foil: This kind of foil is thicker and sturdier than regular foil and can withstand very high heat and heavier food items.
- Generously spray the foil: It’s important to spray the foil with non-stick cooking spray to ensure the ingredients don’t cling to the foil.
- Seal the foil packets correctly: The packets should be fully sealed so nothing leaks, but not so tight that there’s no room for the steam to circulate.
- Be careful opening the packets: We recommend opening the cooked packet with tongs or while wearing even mitts to protect your hands from the hot steam escaping.
Make Ahead Preparation
You can dice up the vegetables and slice the smoked sausage a day before making the filling. Keep them in air tight containers in the refrigerator. You can also make the filling and prep the foil packets the day before cooking. Place them on a baking sheet and store in the refrigerator overnight. If you’re going camping, transfer them to a cooler right before leaving. (NOTE: Make sure they are sealed well, so nothing leaks.)
Jambalaya Foil Packets Video
The taste and ease of this foil packet dinner just can’t be beat! Grab some bread to serve along with it, if so inclined. Yummy!
Other Kielbasa Recipes We Love
Jambalaya Foil Packets
- Heavy Duty Foil
- Nonstick Cooking Spray
- 14 ounce package kielbasa smoked sausage , sliced into 1/2-inch thick coins
- 1/2 pound shrimp (31-40 count) , peeled and deveined, tails off (thawed if frozen)
- 1/4 cup olive oil
- 15 ounce can petite diced tomatoes with garlic and oregano , drained
- 1 medium sweet onion , chopped
- 1 medium red bell pepper , chopped
- 2 ribs celery , chopped
- 2 cloves garlic , minced
- 1 1/2 teaspoons cajun seasoning
- 2 tablespoons finely chopped fresh parsley
- Kosher salt and pepper , to taste
- 1 cup Instant rice (Minute® rice)
- 1 cup low-sodium chicken broth
- Preheat grill OR oven to 400 degrees F.
- Cut 5 large sheets of heavy duty foil (about 12-inches wide by 17-inches long.) Coat foil generously with nonstick cooking spray. (Don't skip the spray or the food will stick to the foil.)
- In a large bowl, toss together all the ingredients.
- Divide mixture evenly into 5 equal portions and add to the center of each sheet of foil. (This comes out to a heaping 1 1/2 cups per packet.)
- To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
- Place in the oven (on a sheet pan) or on the grill for 25-30 minutes, until shrimp is pink, rice is cooked through, and veggies are tender. (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.) If grilling, flip packets halfway through cook time.
- Carefully open the foil pack, expecting hot steam to be released. Let cool slightly and enjoy.
- NOTE: You must use Instant rice (Minute® rice) in order for these packs to turn out. For important recipe tips and possible variations, please refer to the full article.
- CAMPFIRE: To make these over a hot coals campfire, it can take anywhere from 20-40 minutes depending on how hot the coals are. Flip halfway through cook time.