Grilled Sausage & Chicken Jambalaya Foil Packets
Grilling season is here and you’re going to love these easy and delicious grilled sausage and chicken jambalaya foil packets, sponsored by Reynolds Wrap®. This aromatic jambalaya recipe is made with smoky sausage, chicken, peppers, tomatoes, and tons of incredible spices. Simply combine all the ingredients in a large bowl, then place into foil packets made with Reynolds Wrap® Heavy Duty Foil and cook on the grill. Serve right out of the foil packets with a squeeze for fresh lime juice and cilantro!
Watch My Jambalaya Foil Packets Video Tutorial
Watch my YouTube jambalaya foil packets video tutorial for step-by-step instructions and for more details. Plus, I’ll show you how to make foil packets. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.
Ingredients & Supplies for the Recipe
Here are my tips for the main ingredients and supplies you’ll need for this recipe. Find the full list of ingredients in the printable recipe card below.
- Reynolds Wrap® Heavy Duty Foil – this tough and durable foil is perfect for grilling and for cooking heavier foods since you don’t have to worry about it ripping or tearing.
- Smoked Sausage – andouille sausage is traditionally used in jambalaya, but any type of smoky sausage will work great.
- Chicken – boneless, skinless chicken thigh is my favorite, but chicken breast will also work.
- Rice –I recommend using long-grain, white Basmati rice. Brown rice will taste great, too.
- Diced Tomatoes – use canned, diced tomatoes without any additional seasonings.
- Bell Pepper – I prefer sweet red bell peppers, but green, yellow or orange peppers will taste great here, too.
Sponsored by Reynolds Wrap®
This delicious jambalaya recipe is sponsored by Reynolds Wrap®. Reynolds Wrap® is a staple in my kitchen and it makes prepping, cooking, and cleanup easier, so I can spend more time enjoying dinner with my family.
Reynolds Wrap® Heavy Duty Foil also comes in a wider 18-inch roll, great for larger foil packets and large cuts of meat. Shop for Reynolds Wrap® at a store near you!
How to Make Sausage & Chicken Jambalaya
I love how quickly and easily this chicken jambalaya recipe comes together! This is a great recipe for meal prep, too since you can make the foil packets ahead of time.
- Prepare the vegetables first. Slice the bell pepper and celery; dice the onion; and finely mince the garlic cloves. Place everything into a large mixing bowl. Add the diced tomatoes, rice, and oil.
- Slice the sausage into small rounds and cut the chicken into bite-sized pieces, then add both to the mixing bowl.
- Season the jambalaya with 1/3 cup freshly chopped cilantro, salt, pepper, and all the spices. Use two large spoons to toss everything together, until you have a uniform mixture.
Making Foil Packets with Reynolds Wrap® Heavy Duty Foil
Foil packets are a great way to prepare dinner and will save you some extra dishes! You can use foil packets in the oven or on the grill.
- Tear six, 16-inch sheets of Reynolds Wrap® Heavy Duty Foil. Lay the foil sheets flat onto your work surface.
- Divide the sausage and chicken jambalaya evenly between the six sheets, placing approximately 2 cups of filling into the center of each sheet.
- Create a small lip or edge running the length of the foil sheet. This will prevent the chicken broth from running out the sides. Pour 1/3 cup chicken broth into each packet.
- Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room in the middle for heat to circulate inside. Next, double fold the two short ends to seal the packet.
- Place the packets onto a large baking sheet to easily take them from the kitchen to the grill.
Grilling Instructions for Jambalaya
Preheat your outdoor grill to 550°F for 10 to 15 minutes. The grill grates should be hot!
Place the foil packets onto the grates, with the top seam facing up, spacing the packets apart for even cooking. Grill the jambalaya foil packets with the grill lid closed for approximately 28 minutes, rotating the packets every 6 to 7 minutes to ensure even cooking.
To check for doneness, open just one of the packets using tongs. Take extra care as the foil will be hot and hot steam will come out of the top. If the rice isn’t finished cooking, simply reseal the packet and continue cooking.
Serving Suggestions
Remove the jambalaya foil packets from the grill and let them sit for 5 to 7 minutes before opening. Open the packets carefully to avoid the hot steam! Shape the foil around the jambalaya to form a bowl.
Toss the rice, meat, and sausage together, then squeeze fresh lime juice over the rice and garnish with additional fresh cilantro before enjoying!
More Recipes!
Enjoyed this easy and delicious recipe? Check out some of my other recipes featuring Reynolds Wrap® that you’re sure to enjoy!
- Oven-Roasted French Garlic Chicken – one of my favorite chicken recipes!
- Baked Chicken Skewers – juicy and delicious chicken with potatoes and a creamy ranch dip.
- Cheesy Sweet Potato Gratin – the most delicious sweet potato side dish with loads of cheese!
Share it on Pinterest!
Grilled Sausage & Chicken Jambalaya Foil Packets (video)
Ingredients
- 1 1/2 lbs boneless, skinless chicken thigh, or chicken breast
- 10 oz andouille smoked sausage
- 1 large red bell pepper, sliced
- 1 large sweet onion, diced
- 2 to 3 stalks celery, sliced
- 6 garlic cloves, finely minced
- 1 cup canned, diced tomatoes
- 1/3 cup olive oil, or avocado oil
- 1 1/2 cups long-grain basmati rice
- 1 tsp ground black pepper
- 2 tsp sea salt
- 1 tsp EACH:smoked paprika, chipotle chili, ground coriander, dried thyme, dried tarragon
- 1/2 cup chopped fresh cilantro, divided
- 2 cups chicken broth, divided
- 2 to 3 limes, for serving
Instructions
Preparing the Jambalaya:
- Prepare the vegetables first. Slice the bell pepper and celery; dice the onion; and finely mince the garlic cloves. Place everything into a large mixing bowl. Add the diced tomatoes, rice, and oil.
- Slice the sausage into small rounds and cut the chicken into bite-sized pieces, then add both to the mixing bowl.
- Season the jambalaya with 1/3 cup freshly chopped cilantro, salt, pepper, and all the spices. Use two large spoons to toss everything together, until you have a uniform mixture.
Making Foil Packets:
- Tear six, 16-inch sheets of Reynolds Wrap® Heavy Duty Foil. Lay the foil sheets flat onto your work surface.
- Divide the sausage and chicken jambalaya evenly between the six sheets, placing approximately 2 cups of filling into the center of each sheet.
- Create a small lip or edge running the length of the foil sheet. This will prevent the chicken broth from running out the sides. Pour 1/3 cup chicken broth into each packet.
- Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room in the middle for heat to circulate inside. Next, double fold the two short ends to seal the packet.
- Place the packets onto a large baking sheet to easily take them from the kitchen to the grill.
Grilling Instructions:
- Preheat your outdoor grill to 550°F for10 to 15 minutes. The grill grates should be hot!
- Place the foil packets onto the grates, with the top seam facing up, spacing the packets apart for even cooking. Grill the jambalaya foil packets with the grill lid closed for approximately 28 minutes, rotating the packets every 6 to 7 minutes to ensure even cooking.
- To check for doneness, open just one of the packets using tongs. Take extra care as the foil will be hot and hot steam will come out of the top. If the rice isn’t finished cooking, simply reseal the packet and continue cooking.
Serving Suggestions:
- Remove the jambalaya foil packets from the grill and let them sit for 5 to 7 minutes before opening. Open the packets carefully to avoid the hot steam! Shape the foil around the jambalaya to form a bowl.
- Toss the rice, meat, and sausage together, then squeeze fresh lime juice over the rice and garnish with additional fresh cilantro before enjoying!
