Jambalaya Foil Packet

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Ingredients

1. 4 c frozen cooked white rice (two 10 oz bags)
2. 4 small green onions, sliced (dark green parts separated)
3. 2 stalks celery, sliced 1/2 in thick
4. 2 cloves garlic, thinly sliced
5. 1 green bell pepper, chopped into 1/2 in pieces
6. 1 (12 oz) package fully cooked andouille sausage, sliced 1/2 in thick
7. 1 (14 oz) can diced tomatoes with green chiles, drained
8. 1/2 lb okra (about 16 pieces), sliced 1/2 in thick
9. 3 T extra virgin olive oil
10. 2 t Cajun seasoning
11. salt to taste
12. pepper to taste
13. aluminum foil

Instructions

1. Preheat a grill to medium.
2. Combine the frozen rice, green onions (white and light green parts only), celery, garlic, bell pepper, sausage,tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of epper in a large bowl; toss well.
3. Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface.
4. Divide the rice mixture among the foil sheets.
5. Bring the two short ends of the foil together and fold to seal, then fold in the sides and seal to make flat packets.
6. Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side.
7. Carefully open and top with the dark green onions.

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