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Summertime Jambalaya

June 21, 2013

“This is good. Very good,” said Kevin’s Dad. Kevin picked out this recipe to cook from August 2007, Cuisine at Home. This his version.

2 c. 5 min. rice

Sausage and Vegetable mixture:
8 oz Andouille sausage, cut into 1/2 inch slices
1 rotisserie chicken, shredded
1 c. onion, chopped
1 c. yellow bell pepper, chopped
2/3 c. celery, chopped
2/3 c. grape tomatoes, halved
2 c. cut okra
2 cloves garlic, minced
2 T. olive oil
2 T. chopped fresh parsley
salt and pepper to taste

Shrimp mixture:

24 medium shrimp, peeled and deveined
2 T. brown sugar
1 T. olive oil
2 t. paprika
1/4 t. Tabasco
salt and pepper

2 T. unsalted butter, cold, cubed

PreHeat grill to medium.
Cook rice and keep warm.
Combine all ingredients under sausage and vegetable section. Set aside.
Combine all ingredients under shrimp section.
Lay 6 pieces of 18 x 18 foil out.
Divide sausage and veg. mixture evenly on foil pieces. Top with 4 shrimp each. Top that with 3 to 4 cubes of butter.
Fold the top of each foil piece over jambalaya so edges meet, then crimp together as shown to completely seal the packets.
Grill for 10 – 15 minutes.
Cut tops of packets after letting them cool for a few minutes and spoon the jambalaya over the cooked rice.

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