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Chicken Jambalaya Packets

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“This is my spin on Reynolds Aluminum Foil Packet Cooking. For the utmost ease, cook the rice the night before and refrigerate. Reynolds Quick & Easy Packet Directions: 1. Center ingredients on a greased 12x18 inch sheet of heavy duty aluminum foil. 2. Bring up foil sides. Double fold top and ends to form a packet, leaving room for heat circulation inside. Repeat to make four packets. 3. Bake on a cookie sheet in preheated 450 degree oven. 4. After cooking, carefullly open end of foil packet first to allow steam to escape. Then open top of foil packet. Tip: For the easiest of clean-up, foil line baking sheet.”
READY IN:
45mins
SERVES:
4
YIELD:
4 packets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 450 degrees.
  2. Spray sheets of heavy duty aluminum foil with nonstick cooking spray; set aside.
  3. Cut chicken into 1 inch strips and pat dry with paper towel.
  4. Season chicken strips with Cajun seasoning.
  5. In a small bowl combine tomato sauce, sugar, salt, garlic, dehydrated onions, fresh parsley, dried Italian seasoning, cayenne and bell pepper.
  6. In a large bowl combine cooked rice, tomato mixture, seasoned chicken strips and smoked sausage slices.
  7. Center one-fourth of mixture on each sheet of greased foil, leaving room for heat circulation inside.
  8. Repeat to make four packets and place on baking sheet. Two baking sheets may be required.
  9. Bake 15 - 20 minutes.
  10. Open packet as directed above and top with green onions.
  11. Even better the next day!

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