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Grill-Top Jambalaya

Louisiana-style dish with grilled shrimp, rice and accompanied by Italian sausage and chicken breast. Sprinkle with green onion to enjoy the savory dinner!
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Makes 8 Servings
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Hands-On Time: 
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Total Time: 
Ingredients
Directions
1
Preheat grill on medium-high. Tear off 8 pieces of foil about 12" long; spray with cooking spray and set aside
2
Partially peel and devein shrimp, leaving the tail shell intact. Add shrimp to a large mixing bowl with all remaining ingredients EXCEPT green onions; toss to combine
3
Dividing mixture evenly, place a scoop in the center of each sheet of foil. Make sure each gets 2 shrimp. Fold in half diagonally, then tightly roll edges to create triangular packets
4
Arrange packets in the center of grill, close lid and turn off the center burners. Cook until shrimp are pink and chicken registers 165 degrees in center, about 25 min
5
Place packets on a large, rimmed plate and slice an x-shaped slit in the foil (CAREFUL: the steam will be very hot.) Fold back edges, sprinkle with green onion and serve immediately