Foil-Packet Shrimp And Sausage Jambalaya

• 12 ounces fully cooked andouille sausage links, cut into 1/2-inch slices
• 12 ounces uncooked shrimp (31-40 per pound), peeled and deveined
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 2 teaspoons Creole seasoning
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
• 1 cup uncooked instant rice
• 1 can (8 ounces) tomato sauce
• 1/2 cup chicken broth

1. Preheat oven to 425u0b0. 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
2. . Bake until shrimp turn pink and rice is tender, 20-25 minutes.

sausage links, shrimp, green pepper, onion, celery, garlic, creole seasoning, tomatoes, rice, tomato sauce, chicken broth

Taken from www.tasteofhome.com/recipes/foil-packet-shrimp-and-sausage-jambalaya/ (may not work)