Ingredients
12 ounces fully cooked andouille sausage links, cut into 1/2-inch slices12 ounces uncooked shrimp (31-40 per pound), peeled and deveined1 medium green pepper, chopped1 medium onion, chopped2 celery ribs, chopped3 garlic cloves, minced2 teaspoons Creole seasoning1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained1 cup uncooked instant rice1 can (8 ounces) tomato sauce1/2 cup chicken broth
Preparation
Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.
