Slap Ya Mama Tin Foil Sausage Jambalaya

Today is National Rice Pudding. Since I’m not a fan of Rice Pudding to begin with, about as close as we’re going to get is that the Jambalaya has rice. So technically we’re sharing a rice dish, just not Rice Pudding.

I don’t know about you, but I adore all those Tin Foil Suppers floating about. With the exception of a little mess during the prep, especially if vegetables are involved, these are the most hassle free suppers going. Okay, maybe calling for Chinese Take-out would be easier, but not by much.

When we travel on vacation, I like to find places that include either a full kitchen (as in a fridge and a working stove; not just a coffee maker and microwave). I have this little travel pack that has a good knife, cutting board, barbecue tools and serving utensils. It folds down, taking up almost no space. With a working oven, the sky is the limit when it comes to foil pack cooking.

And just for the record, this works on the grill, too. Just heat the grill to medium heat, place the foil packs directly on the grill rack, close the lid and let cook. Great for camping, too. Just keep an eye on the heat if using coals.

Slap Ya Mama Tin Foil Sausage Jambalaya
Rice
1 cup Minute Rice
1 cup Chicken Stock

In a small bowl mix together the uncooked instant rice and chicken stock; let stand for about 10 minutes. DO NOT DRAIN.

Cajun Seasonings
1 teaspoon Slap Ya Mama Cajun Seasoning
1/2 teaspoon Cayenne Pepper
1 tablespoon Parsley Flakes
1 teaspoon dried Thyme

In another a small bowl, mix together Cajun Seasoning, Cayenne Pepper, Parsley Flakes and thyme. Set aside.

Cajun Sausage and Vegetables
2 Celery Ribs
1/2 whole Yellow Onion
6 Mini Bell Peppers
2 small Zucchini
13 oz package Cajun Smoked Andouille Sausage
10 oz can Rotel Fire-Roasted Diced Tomatoes
2 tablespoons Tomato Paste
Salt to taste
Black Pepper to taste
Olive Oil as needed

Heat oven to 400 degrees. Tear off four sheets of heavy-duty foil and generously spray with cooking spray.

Thinly slice celery and onion, set aside. Stem, core and dice the bell pepper, set aside. Coin cut the zucchini into thick (3/4-inch) slices. Coin cut the sausage into 1/2-inch thick rounds.

In a large mixing bowl, combine the celery, onion, bell pepper, zucchini, and sausage. Add the tomato paste and diced tomatoes. Sprinkle with the seasoning mix, then season with salt and pepper to taste, toss to coat and combine everything. Add in the soaked rice along with any liquid. Drizzle with olive oil. Again, gently toss until ingredients are incorporated.

Divide the mixture evenly among the four prepared sheets of foil, about 1-1/2 cups per sheet. Seal the foil packs tightly so no air escapes, but there is still room for steam to circulate. To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends. 

Place packs on a rimmed sheet, place in the heated oven until rice is cooked through and veggies are tender, about 30 minutes. Test 1 pack for doneness, cook longer if necessary. Once done, carefully open the foil pack, steam will be released. Let cool slightly, then serve and enjoy!