Tin Foil Sausage and Veggie Jambalaya


1 cup instant rice
1 cup chicken broth
5 tbsp olive oil
1 tsp cajun seasoning
1/2 tsp ground cayenne pepper
1 tbsp dried parsley
1 tsp dried thyme
1/4 tsp dried sage
Salt and pepper to taste
1 stalk celery, sliced thin
1/2 yellow onion, chopped
1 green pepper, chopped
1 zucchini, sliced length ways into quarters, then sliced
1 jalapeno, seeds removed and sliced thin
1 can fire roasted diced tomatoes, drained
12 oz smoked sausage, sliced
2 tbsp tomato paste


Mix together the rice and chicken broth in a bowl, then let sit for 10 minutes. Drain excess liquid.

Preheat the oven to 400F.

Combine the olive oil, Cajun seasoning, cayenne pepper, dried parsley, thyme, sage, 1/4 tsp salt and pepper. Prepare all veggies  and sausage, then add to the seasonings and thoroughly mix.

Lay two pieces of heavy duty foil in the shape of an x, spray with cooking spray or rub with olive oil. Place about 1 1/2 cups filling in the center of the foil and seal completely.

Cook in the oven for 25-30 minutes, or until rice is cooked through and veggies cooked. Remove and serve.

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