Grilled Sausage and Chicken Jambalaya Foil Packets

Easy and delicious grilled jambalaya foil packets with sausage, chicken, peppers and plenty of spices, from Reynolds Wrap Ambassador Tatyana’s Everyday Food.

  • Prep Time

    25 minutes

  • Servings


  • Cook Time

    28 minutes

  • Course

    Main Dish

You’ll Need...

Heavy Duty Foil



Preparing the Jambalaya:

Prepare the vegetables first. Slice the bell pepper and celery; dice the onion; and finely mince the garlic cloves. Place everything into a large mixing bowl. Add the diced tomatoes, rice, and oil.

Slice the sausage into small rounds and cut the chicken into bite-sized pieces, then add both to the mixing bowl.

Season the jambalaya with 1/3 cup freshly chopped cilantro, salt, pepper, and all the spices. Use two large spoons to toss everything together, until you have a uniform mixture.

Making Foil Packets:

Tear six, 16-inch sheets of Reynolds Wrap® Heavy Duty Foil. Lay the foil sheets flat onto your work surface.

Divide the sausage and chicken jambalaya evenly between the six sheets, placing approximately 2 cups of filling into the center of each sheet.

Create a small lip or edge running the length of the foil sheet. This will prevent the chicken broth from running out the sides. Pour 1/3 cup chicken broth into each packet.

Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room in the middle for heat to circulate inside. Next, double fold the two short ends to seal the packet.

Place the packets onto a large baking sheet to easily take them from the kitchen to the grill.

Grilling Instructions:

Preheat your outdoor grill to 550°F for10 to 15 minutes. The grill grates should be hot!

Place the foil packets onto the grates, with the top seam facing up, spacing the packets apart for even cooking. Grill the jambalaya foil packets with the grill lid closed for approximately 28 minutes, rotating the packets every 6 to 7 minutes to ensure even cooking.

To check for doneness, open just one of the packets using tongs. Take extra care as the foil will be hot and hot steam will come out of the top. If the rice isn’t finished cooking, simply reseal the packet and continue cooking.

Serving Suggestions:

Remove the jambalaya foil packets from the grill and let them sit for 5 to 7 minutes before opening. Open the packets carefully to avoid the hot steam! Shape the foil around the jambalaya to form a bowl.

Toss the rice, meat, and sausage together, then squeeze fresh lime juice over the rice and garnish with additional fresh cilantro before enjoying!