Ingredients: |
Ingredients: 1 (14.5-oz) can fire-roasted diced tomatoes, undrained
3/4 cup chicken broth
1/2 tsp kosher salt
1 tsp cajun seasoning, divided
1 cup uncooked instant white rice
1 (16-oz) can red kidney beans, drained and rinsed
1 large green bell pepper, seeded and chopped (about 2 cups)
1 lb andouille sausage, diagonally cut into 1 1/2-inch thick slices
1/4 cup chopped scallions
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Directions: |
Directions:Preheat a gas grill to medium (350*-400*). Cut 4 (18X12-inch) sheets of heavy-duty aluminum foil; spray1 side with cooking spray.
Stir together tomatoes, broth, salt, and 1/2 tsp of the Cajun seasoning in a medium bowl. Stir in rice; let stand at room temperature until majority of liquid is absorbed, about 10 minutes. Stir in beans, bell pepper, and remaining 1/2 tsp Cajun seasoning. Divide rice mixture evenly, and place in the center of the sprayed side of each foil sheet. Top evenly with sausage.
Bring up both sides of foil until edges meet. Fold over 1/2 inch; close and seal edges. Fold over 1/2 inch again to further seal. Fold each short side over 1 inch to close and seal edges; fold over 2 more times to completely seal. Repeat with other packets.
Place packets on grates, folded side up. Grill covered 10 minutes. Rotate packets 90 degrees, cover and continue cooking until rice is tender and sausage is cooked, 5-8 minutes. Remove packets from grill, and carefully unfold edges of long seam, allowing steam to escape. Garnish with scallions. |
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