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Grilled Seafood Jambalaya Packs

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

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.

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

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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