1 pound smoked andouille sausage, cut in ½-inch slices
1 pound large or extra large raw peeled and deveined shrimp
1 small sweet onion, peeled and diced
1 green bell pepper, seeded and diced
2 stalks celery, diced
1 cup tomato sauce
¼ cup chicken stock
1 teaspoon Cajun seasoning
1 teaspoon garlic salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 cup instant rice
Instructions
In a large mixing bowl, toss together the sausage, shrimp, onions, bell peppers and celery. Add the tomato sauce, stock, Cajun seasoning, garlic salt, black pepper and cayenne. Divide evenly among 4 heavy-duty zip-top bags.
When ready to cook, place the contents of each bag on 2 large (12-by-16-inch) pieces of heavy-duty aluminum foil. Evenly sprinkle the rice among the 4 servings.
Fold the packets by pulling the longest sides of the foil together over the center. Fold and seal the entire length of the pieces, making sure you have at least an inch of foil to fold. Repeat the process with the shorter sides, folding inward to completely seal the packets.
For the oven, preheat to 400 degrees and cook for 22 minutes. For the grill, preheat to 425 degrees and cook 20 minutes. For the campfire, place the packets on a grate, making sure the packets are not directly over the blaze, and cook 20 minutes.
Open each packet carefully with grilling gloves and angle away from your face. Transfer to a serving plate or enjoy in the foil on a sturdy plate.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/foiled-plans/