Jambalaya with Seafood

by Editorial Staff

Jambalaya cooked in foil turns out to be very tender and has a light smoky flavor.

Summary

Cook Time	15 mins
Course	Main Dish
Cuisine	American
Servings (Default: 6)

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!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.