Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 12 oz andouille sausage, sliced into rounds
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 2 cups instant rice
  • 1 cup chicken broth, low sodium
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp melted butter
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, combine the cubed chicken, sliced andouille sausage, shrimp, diced onion, bell pepper, celery, and garlic.
  2. Pour in the melted butter and sprinkle the Cajun seasoning, smoked paprika, thyme, and black pepper. Toss thoroughly until every piece of protein is coated in the spice blend.
  3. Cut four large sheets of heavy-duty aluminum foil. Divide the protein and vegetable mixture equally among the four sheets.
  4. Sprinkle 1/2 cup of rice over the top of each pile and carefully pour 1/4 cup of chicken broth over the rice.
  5. Bring the long edges of the foil together and fold them down tightly, then fold the ends in to create a completely sealed airtight pouch.
  6. Cook the packets on a grill, in an oven, or on a Blackstone griddle for 20 minutes.
  7. Carefully open the packets and garnish with fresh chopped parsley before serving.