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Joined: Jan 2006
Lori, I'll be glad to post the recipe for you. I removed your email address. Be right back with it.
Here you go - why haven't I made this??
Jambalaya on the Grill
Issue # 64, page 31
Cook:
1 cup medium grain white rice
Toss together:
8 oz. andouille sausage, cut diagonally into 1/2" thick slices
1 cup rotisserie chicken, shredded (about 4 oz.)
1 cup onion, sliced
1 cup yellow bell pepper, chopped
2/3 cup celery, thinly sliced
2/3 cup grape tomatoes, halved
2/3 cup okra, sliced into 3/4” thick rounds (thawed if frozen)
2 T. garlic, minced
2 T. olive oil
2 T. chopped fresh parsley
Salt & pepper to taste
Combine; top veggies with and grill:
12 jumbo shrimp, peeled, deveined tails left on (1 lb.)
2 T. brown sugar
1 T. olive oil
2 tsps. Paprika
1/4 tsp. Tabasco
Salt & pepper
2 T. unsalted butter, cold, cubed
Garnish with:
Chopped scallions
Lemon wedges
Preheat grill to medium.
Cook rice according to pkg. directions and keep warm.
Toss sausage, chicken, veggies, garlic, 2 T. oil, parsley, salt & pepper together in a bowl; set aside. Combine shrimp with brown sugar, 1 T. oil, paprika, Tabasco, salt & pepper; set aside.
Lay 4 pcs. of 18” X 18” foil in flat surface. Divide sausage and veggie mixture evenly between foil pieces, then top each with 3 shrimp and 3 cubes of butter. Fold the top of each foil piece over jambalaya so edges meet, then crimp together completely to seal the packets.
Grill for 8 to 10 minutes, or until puffed; remove from grill and let rrest for 2 to3 minutes.
Cut tops of packets open and spoon the jambalaya over the cooked rice.
Garnish with scallions and lemon.
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Forum reviewer: " My advice is to double the sauce that goes on the shrimp. It is so fabulous."
Same forum reviewer: "I even made it in the oven recently. It was thunderstorming out so I put everything into a glass lasagna pan, sprinkled a little beer over top for extra moisture, covered with foil and baked for about 20mins. It was still awesome."
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com