Sausage and Peppers Foil Packets — Damn Delicious

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Sausage and Peppers Foil Packets

Prep ahead of time and portion these into individual servings! Loaded with sausage, peppers, rice and cajun seasoning.

I have a huge weakness for sausage.

And when I say weakness, I mean, I will pick sausage over a slice of chocolate cake.

Or any other dessert for that matter.

A creme brulee donut.

It won’t do the trick.

The sausage wins.

The sausage wins even more when you couple it with peppers, rice and cajun seasoning.

It’s a true winner across the board.

It also gets bonus points because the rice cooks in the foil packets too.

Genius, I know, guys.

Sausage and Peppers Foil Packets

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Prep ahead of time and portion these into individual servings! Loaded with sausage, peppers, rice and cajun seasoning.

Ingredients:

  • 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
  • 1 cup vegetable stock
  • 1 1/2 cups instant white rice
  • 1 (12-ounce) package andouille sausage, cut into 1/2-inch slices
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat a gas or charcoal grill over high heat.
  2. In a medium bowl, combine Ro*Tel®, vegetable stock and rice; set aside.
  3. In a large bowl, combine sausage, bell peppers, onion, olive oil, garlic and Cajun seasoning; season with salt and pepper, to taste.
  4. Cut four sheets of foil, about 12-inches long. Divide the rice and sausage mixture into 4 equal portions and add to the center of each foil in a single layer.
  5. Fold up all 4 sides of each foil packet over the rice and sausage, covering completely and sealing the packets closed.
  6. Place foil packets on the grill and cook until peppers are tender and sausage is heated through, about 12-14 minutes.
  7. Serve immediately, garnished with parsley, if desired.

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34 comments

This looks delicious and super easy! I will definitely be trying this recipe soon. Would it be possible to cook this in the oven also?

If wanted to make in oven what would be the recommend temp and length of time? Thanks!

You can bake at 425 degrees F for about 20-30 minutes.

Curious why it would take 20-30 minutes in the oven when it only takes half that on the grill?

The heat from the grill is much higher.

You can bake at 425 degrees F for about 20-30 minutes.

Could they be frozen after prep/packaging them up in the foil (in a freezer ziplock)?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

Have you ever tried this in a oven and if so I would like to because I don’t have a grill how long would I cook it and what tempature would I set my oven.

You can bake at 425 degrees F for about 20-30 minutes.

Definitely trying this for an easy weeknight dinner!

Can this be made without cajun seasoning…can’t eat spicy….any suggestions on other spices?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

This sounds delish! Would other sausages work as well, like chicken sausage? And would you still use cajun seasoning? Also I’m assuming the sausages in this recipe are precooked?

Thanks for all your wonderful recipes, I have made many of them and haven’t had a bad one yet!

Yes, other sausages (precooked) with cajun seasoning would also work.

Could I make the rice separate and just put everything else in a wok or pan and fry it up??

Thinking of trying this with cauliflower rice for the low carb option.

Thanks for posting the good idea. I wouldn’t have thought of that.

Do you think subbing instant brown rice would cook well?

OMG – Thank you soooo much. I believe your idea here has solved my problem of grain free pizza. I have gone grain free and am in mourning over pizza. I could adapt this recipe to go Italian instead of Cajun. Making the cauliflower crust first is just too time-consuming when I’m in desperate need of a pizza fix. Thank you, thank you, thank you.

Has anyone tried this recipe in the oven using parchment paper? Cheers.

I’m a little confused about the rice. I usually buy the 90 second rice and cook in microwave as instructed. Is this the instant rice you used? If so, do you cook the rice prop to putting it in the foil? Or does it go in uncooked? Thanks in advance! My husband is going to love this recipe!

The rice goes in uncooked – that’s the beauty of this recipe! 🙂

Hi Chungah! Just wondering your opinion on using Vegetable Broth or Chicken Broth. I’m very new to cooking!

Either should work just fine!

IS this using precooked sausage? Of couse I just bough the raw!

Made this today! Fantastic! Cooked it in the oven and it turned out beautifully. Thank you, Chungah!

Made this today, 4th of July, for my husband and I . Only difference was I used yellow rice and less cajun seasoning. He RAVED about it and asked me to print the recipe to take camping with us. Yes, that good!

That’s so great! Glad to hear you had a wonderful meal for the 4th!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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