Grilled Seafood Jambalaya Packs

 

1 1/2

cups uncooked regular long-grain white rice

3

cups water

1

lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed

1

lb sea scallops, thawed if frozen

1

can (14.5 oz) diced tomatoes with garlic and onions, undrained

1

medium green bell pepper, chopped (1 cup)

1

medium onion, chopped (1/2 cup)

3

to 4 teaspoons Cajun seasoning

• 1 Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.
• 2 Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• 3 Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
• 4 To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.