JAMBALAYA WITH CHORIZO

By jarren

Ingredients

• 8 oz large shrimp, peeled and deveined, tail on
• 4 oz boneless, skinless chicken breast, cut in 1" pieces
• 3 oz dry-cured chorizo sausage, sliced
• 2 small tomatoes, diced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 green pepper, finely chopped
• 1 stalk celery, diced
• 1 1/2 tbsp Creole seasoning
• 1 cup instant brown rice
• 1/2 cup chicken broth
• Kosher or coarse salt
• Freshly ground pepper

Preparation

Step 1

Preheat the BBQ grill to medium-high. Prepare 2 double sheets of heavy-duty foil, the top sheets sprayed with non-stick cooking spray.

In a large bowl, combine shrimp, chicken, sausage, tomatoes, garlic, onion, green pepper, celery, Creole seasoning, rice and broth. Season with salt and pepper, tossing to coat evenly.

Divide shrimp mixture evenly between prepared foil sheets. Fold foil into flat packages and seal edges tightly.

Place packets on preheated grill and cook, covered, for 25 minutes, rotating packets occasionally, until rice is tender, shrimp is pink, firm and opaque and chicken is no longer pink inside.