Tin Foil Jambalaya blends Cajun sausage, veggies, rice, and spices. Just mix, wrap in foil, and grill or bake. Simple prep, big flavor!
Try some other foil favorites like Baked Potato Foil Packs, Hobo Foil Packets, or tin foil Pesto and Sausage meal.
Tin Foil Jambalaya
Jambalaya is one of my favorites, but just a heads-up: this recipe isn’t authentic—it’s made in tin foil, after all!
This isn’t the kind of dish that takes all day. It’s inspired by the flavors and ingredients of classic jambalaya (like my One-Pan Jambalaya). The idea is a simple, tasty meal with less clean-up, and Tin Foil Jambalaya does just that. It’s really straightforward to make and full of flavor!
Just a heads-up: it’s spicy! You can adjust the heat, but it’s still a spicy dish.
Scaling Down (Or Up) Spice Levels
Less spice means less flavor. If you use less spicy seasonings, try adding more salt, pepper, or herbs.
To make it milder, use 1/4 teaspoon of cayenne (or leave it out), skip the jalapeño, and cut Cajun seasoning to 1/2 teaspoon.
For more heat, add the jalapeño and more Cajun seasoning if you like.
Using Uncooked Rice
The point of Tin Foil Jambalaya is straightforward prep and a quick dinner! The rice cooks tender (not mushy).
Use Minute® (instant) rice—regular rice won’t work. While prepping, soak the rice in chicken broth to soften it and add flavor. It is worth Swanson’s® chicken stock for its great flavor.
Other Tin Foil Jambalaya Ingredients
- Sausage: I use Cajun-style andouille smoked sausage, which complements the seasonings. It’s already cooked, so no need to worry about temperature.
- Fire-roasted diced tomatoes: Charred before crushing, they add a smoky, sweet flavor with no extra effort.
- Zucchini: You can swap it for another veggie or extra diced green bell pepper.
Tin Foil Jambalaya Alternative Cooking Methods
Heat can vary on stovetops, ovens, grills, and campfires, but here’s the timing that works best.
- Stovetop (no foil): Cook in a large pot (or skillet) over medium-a hot burner for 12-15 minutes, stirring often. Add olive oil if needed.
- Oven (foil packs): Divide into four foil sheets, seal, and bake for 30-40 minutes. For crisp-tender veggies, bake 30-35 minutes; for softer veggies, bake 38-40 minutes.
- Grill (foil packs): Place sealed foil packs on a preheated grill (medium-high, about 450°F) for 20-25 minutes, flipping once.
- Campfire (in foil packs): Cook sealed foil packs in hot coals for 20-40 minutes, flipping every 5 minutes. With hot coals, they cook in about 20 minutes.
Tin Foil Jambalaya Tips
- Fully seal the foil packets, but leave room for steam to circulate.
- Generously spray the foil with a nonstick coating to keep the rice from sticking.
- Season to taste; after pulling the jambalaya packets from the oven or grill, let them cool for a few minutes and then taste for seasoning — the packets might need a pinch more of salt and/or pepper to make the flavors come alive.
- Dice aromatics evenly. The more evenly (and small) the onion, pepper, and celery are cut, the more evenly they’ll cook and incorporate into the final dish.
Quick Tip
How To Seal Foil Packs
- Tear off four strips of heavy-duty aluminum foil, each one about 2 feet long.
- Divide the jambalaya mixture equally into the center of each foil piece.
- To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal (leaving a bit of space for steam). Then, roll up the ends.
- The foil packs are ready to cook!
More straightforward Grilling Recipes
- Grilled Flank Steak with a simple herb sauce
- a reliable Grilled Fajita Chicken with peppers and onions
- Grilled Pineapple with ice cream
- Grilled Chicken with Avocado Salsa and grilled corn
- Foil Pack Garlic Butter Sausage & Veggies with the best seasoning blend
