Jambalaya with Seafood
by Editorial Staff
Jambalaya cooked in foil turns out to be very tender and has a light smoky flavor.
Ingredients
- Rice (long grain white) 1.5 cups
- Water 3 glasses
- Shrimp (large peeled) 500 g
- Seafood (scallops) 500 g
- Tomatoes (canned) 1 can (400 g)
- Bell pepper (green) 2 pcs.
- Onion (bulb) 1 PC.
- Spices (Cajun seasoning) 3-4 teaspoon.
Instructions
- Preheat oven or grill. Cut six sheets of thick foil (20 x 30 cm). Cook rice according to package directions. In a large bowl, combine the rice and the rest of the ingredients. Divide the mixture evenly into six portions and place on foil.
- Join the edges of the foil in such a way that all the ends of the sheet are adjacent to each other and when cooking, the heat stays inside, and does not go out.
- Place the rolls on the grill, close the lid, and cook over low heat for 12-15 minutes, turning every six minutes, until the shrimp turns pink.
- Cut the top of the foil before serving and let the steam out gently.
Bon appetit!
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