Cajun Sausage Foil Packs

I don’t know about you, but I love Foil Pack Cooking. All it takes is a grill (or oven) to cook a full meal. Foil packs can be prepared in advance, loaded into the family cooker and cooked up in a park or at the beach. Awesome!

Every summer, I try to cook as many meals as possible without heating up the oven any more than necessary. I don’t mind a casserole that is actually cooked on the stove top, then quickly finished in the oven. Biscuits for dinner don’t take long, so you aren’t heating up the entire house.

For the longest time I had a love affair with two types of cuisine – French and Italian, especially Northern Italy that has such a heavy French influence in its classic dishes. Then, thanks to California’s lengthy lock down, I discovered Bayou-Cajun-Louisiana Southern cooking. Oh my! What’s not to love? Plenty of heat – lots of veggies. A heavy reliance on rice, with shell fish often taking a forefront. I could eat Cajun for breakfast, lunch and dinner.

This year, thanks to our new fancy for Cajun Cooking, in addition to the hot peppers, tomatoes and tomatillos we grown in the garden year after year, we’ve added a variety of Bell Peppers to the mix. After all, bell peppers are key in the Holy Trinity of Cajun Cooking.

Cajun Sausage Foil Packs
1 Red Bell Pepper
6 Green Onions
16 oz Smoked Cajun Sausage
1 (14 oz) can Diced Tomatoes
1-1/2 cups Chicken Stock
2 cups Minute Rice
Cajun Seasoning to taste

Cut 3 (18-inch by 12-inch) sheets of heavy-duty foil. Spray with cooking spray. Set aside.

Stem, core and cut bell pepper into bite-size pieces, set aside. Slice green onion, divide in half and set aside. Cut sausage into 1/2-inch slices, set aside.

Mix tomatoes and chicken stock in 4-cup glass measuring cup. Season to taste with a pinch or so of Cajun Seasoning. Add Minute rice; stir and let stand about 8 minutes or until most of the liquid is absorbed.

In small bowl, mix bell pepper and half of the green onions. Set aside.

Place equal amount of sausage on center of each sheet of foil. Scoop about 1/2 cup of the bell pepper mixture on top of sausage on each foil pack. Dividing evenly, spoon rice around sausage and vegetables. Divide any remaining soaking liquid over tops of vegetables. Sprinkle each packet with additional Cajun seasoning to taste.

Bring up 2 sides of foil 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. Cut a second piece of foil large enough to enclose the packet. Place packet, seam side down, on the second piece of foil. Fold closed. This is a second layer of protection to prevent flare ups while grilling.

Heat gas grill to medium-high heat. Place packs on grill; outer seam side up. Close grill and cook for 6 minutes. Turn packets over; cook about 6 minutes longer or until heated through. .

Unwrap outer layer of foil. Place foil packets on individual plates, seam side up, Carefully open to create a bowl. Sprinkle with green onion garnish. Mix gently, serve and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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