Foil Packet Food: Red Beans and Rice
one of Louis Armstrong's favorite dishes, made easy for the campsite
Servings: 4 foil packets
Ingredients
- 14.5 oz can fire roasted diced tomatoes undrained
- 3/4 cup chicken broth
- 1/2 tsp kosher salt
- 1 tsp cajun seasoning
- 1 cup instant rice uncooked
- 16 oz canned red beans drained and rinsed
- 1 large green bell pepper seeded and chopped
- 1/2 medium onion diced
- 2 ribs celery diced
- 1 lb andouille sausage 1/2 inch slices
- 1/4 cup scallions diced (optional)
Instructions
At Home
- In a medium bowl stir together tomatoes, broth, salt, and the Cajun seasoning.
- Stir in rice and let stand at room temperature for 10 minutes or until the majority of the liquid is absorbed.
- Cut four large pieces of foil (about 18 inches) and four slightly smaller pieces of parchment paper (about 16 inches). Place one piece of parchment paper on top of each piece of foil.
- Stir in the beans and trinity (bell pepper, onion, and celery).
- Divide the rice mixture evenly among your packets.
- Top evenly with sausage.
- Fold the long sides together and form a seam. Then roll the short sides up to form additional seams.
- Refrigerate up to three days or freeze until time to go camping.
At the Campsite
- Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
- Place your foil packets over heat for 25 minutes, rotating at least once, or until the rice is ready.
- Carefully pull the packets off and let them cool for a minute or two.
- Either open up the seams and crush the foil into a bowl shape or empty the food into another bowl or plate for eating.
- If you brought them, sprinkle chopped scallions over your cooked dish for added deliciousness.