Foil-Packet Shrimp and Sausage Jambalaya Recipe: How to Make It

Ingredients

• 12 ounces fully cooked andouille sausage links, cut into 1/2-inch slices
• 12 ounces uncooked shrimp (31-40 per pound), peeled and deveined
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 2 teaspoons Creole seasoning
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
• 1 cup uncooked instant rice
• 1 can (8 ounces) tomato sauce
• 1/2 cup chicken broth