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Chicken Jambalaya Packets

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Ingredients

Adjust Servings:
heavy duty aluminum foil, 4 sheets 12 x 18 inches
1 cup uncle ben's converted brand rice, cook according to package instructions. for even more flavor, rice may be cooked in chicken broth (use only converted rice)
3 boneless skinless chicken breast halves
3 - 4 teaspoons cajun seasoning (many good recipes on zaar)
1 lb smoked sausage, sliced
1 (15 ounce) can tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
2 garlic cloves, minced
1 tablespoon dehydrated onion
1/2 teaspoon fresh parsley
1/2 teaspoon dried italian seasoning
1 dash cayenne pepper
1/2 green bell pepper, chopped
green onion, sliced (scallions)

Nutritional information

577.9
Calories
313 g
Calories From Fat
34.9 g
Total Fat
11.2 g
Saturated Fat
126 mg
Cholesterol
1899 mg
Sodium
28.3 g
Carbs
2.5 g
Dietary Fiber
7 g
Sugars
36 g
Protein
427g
Serving Size

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Chicken Jambalaya Packets

Features:
    Cuisine:

    Let me start by saying I don't have a lot of experience with authentic jambalaya. That being said I thought this was tasty and so did 6 members of my family. I doubled the recipe and prepared it in a 9x13 pan like MarthaStewartWanabe. In case anyone is wondering the same thing I was (do I really have to use converted rice?/what is converted rice?)... the internet says that it's good for recipes like jambalaya so the rice doesn't get clumpy and sticky and sad.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Jambalaya Packets, This is my spin on Reynolds Aluminum Foil Packet Cooking For the utmost ease, cook the rice the night before and refrigerate Reynolds Quick & Easy Packet Directions: 1 Center ingredients on a greased 12×18 inch sheet of heavy duty aluminum foil 2 Bring up foil sides Double fold top and ends to form a packet, leaving room for heat circulation inside Repeat to make four packets 3 Bake on a cookie sheet in preheated 450 degree oven 4 After cooking, carefullly open end of foil packet first to allow steam to escape Then open top of foil packet Tip: For the easiest of clean-up, foil line baking sheet , Let me start by saying I don’t have a lot of experience with authentic jambalaya That being said I thought this was tasty and so did 6 members of my family I doubled the recipe and prepared it in a 9×13 pan like MarthaStewartWanabe In case anyone is wondering the same thing I was (do I really have to use converted rice?/what is converted rice?) the internet says that it’s good for recipes like jambalaya so the rice doesn’t get clumpy and sticky and sad , What an EXCELLENT and easy recipe for jambalaya Instead of making four separate foil packets, I lined a 9 x 13 baking pan to make one giant packet and increased the baking time to 30 minutes used a mild recipe for cajun seasoning and a mild smoked sausage to better suit toddler DD’s sensitive pallet It turns out the spice level was just enough to suit DH and me too! Thanks for sharing! (Made for AUS/NZ Recipe Swap #39)


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    Steps

    1
    Done

    Preheat Oven 450 Degrees.

    2
    Done

    Spray Sheets of Heavy Duty Aluminum Foil With Nonstick Cooking Spray; Set Aside.

    3
    Done

    Cut Chicken Into 1 Inch Strips and Pat Dry With Paper Towel.

    4
    Done

    Season Chicken Strips With Cajun Seasoning.

    5
    Done

    in a Small Bowl Combine Tomato Sauce, Sugar, Salt, Garlic, Dehydrated Onions, Fresh Parsley, Dried Italian Seasoning, Cayenne and Bell Pepper.

    6
    Done

    in a Large Bowl Combine Cooked Rice, Tomato Mixture, Seasoned Chicken Strips and Smoked Sausage Slices.

    7
    Done

    Center One-Fourth of Mixture on Each Sheet of Greased Foil, Leaving Room For Heat Circulation Inside.

    8
    Done

    Repeat to Make Four Packets and Place on Baking Sheet. Two Baking Sheets May Be Required.

    9
    Done

    Bake 15 - 20 Minutes.

    10
    Done

    Open Packet as Directed Above and Top With Green Onions.

    11
    Done

    Even Better the Next Day!

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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