Summertime Jambalaya

I have been busy traveling and have not had a lot of time to do much cooking!! So I thought I would repost a recipe I did last year and plan to make this weekend. It was really good and I look forward to having it again!!

Foodie Friday is hosted by Gollum at Designs by Gollum. Make sure to stop by her blog for more great recipes and inspiration!

Jambalaya? In the summertime? At first glance, it seems too heavy. But the foil packet method used here keeps the dish lighter than usual. Plus, with all the great tomatoes, bell peppers, and okra available now, it'd be a sin not to make it! We loved this dish, hope you will give it a try!Here is the sausage, chicken, and vegetables. They can be prepared a day ahead.

Shrimp mixed with the brown sugar, olive oil, paprika, and tabasco!

Arrange vegetable mixture on foil, then top with shrimp and butter.

The butter will melt into a rich sauce.

As the packets cook, they'll puff up with steam.

Summertime Jambalaya on the Grill!

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

1 cup onion, sliced

1 cup yellow bell pepper, chopped

2/3 cup grape tomatoes, halved

2/3 cup okra, sliced into 3/4" thick rounds (thawed if frozen)

2 T. garlic

2 T. olive oil

2 T. chopped fresh parsley

Salt and Pepper to taste

Combine: Top Vegetables with and Grill

12 jumbo shrimp, peeled, deveined, tails left on (1 lb.)

2 T. brown sugar

1 T. olive oil

2 t. paprika

1/4 t. Tabasco

Salt and Pepper

2 T. unsalted butter, cold, cubed.

Garnish With:

Chopped scallion

Lemon wedges

Preheat grill to medium.

Cook rice according to package directions and keep warm.

Toss sausage, chicken, vegetables, garlic, 2 T. oil, parsley, salt, and pepper together in a bowl; set aside.

Combine shrimp with brown sugar, 1 T. oil, paprika, Tabasco, salt & pepper; set aside. Lay 4 pieces of 18 x 18" foil on flat surface. Divide sausage, chicken and vegetable mixture evenly between foil pieces, then top each with 3 shrimp and 3 cubes of butter. Fold the top of each foil pieces over jambalaya so edges meet, then crimp together to completely seal the packets. Grill for 8 - 10 minutes, or until puffed; remove from grill and let rest for 2 - 3 minutes.

Cut tops of packets open and spoon the jambalaya over the cooked rice. Garnish with scallions and lemon!

Yummmmmmmmmmmm!!