Sausage and Peppers Foil Packets
A fun and simple way to enjoy a hearty meal featuring juicy sausage, colorful bell peppers, onions, and Cajun seasoning cooked in foil packets.
Ingredients
For the foil packets
- 1 can 10-ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
- 1 cup vegetable stock
- 1.5 cups instant white rice
- 1 package 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 For garnish
Instructions
Preparation
- Preheat a gas or charcoal grill over high heat.
- In a medium bowl, combine the Ro*Tel®, vegetable stock, and rice; set aside.
- In a large bowl, mix the sausage, bell peppers, onion, olive oil, garlic, and Cajun seasoning. Season with salt and pepper to taste.
- Cut four sheets of foil, about 12 inches long. Divide the rice and sausage mixture into 4 equal portions and place them in the center of each foil.
- Fold up all four sides of each foil packet over the rice and sausage, covering completely and sealing the packets closed.
Cooking
- Place the foil packets on the grill and cook until the peppers are tender and the sausage is heated through, about 12-14 minutes.
- Serve immediately, garnished with parsley if desired.
Notes
Serve directly from the foil or over rice or greens for added freshness. A side of crusty bread pairs well. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.