Grilled Jambalaya in Wraps

Ingredients:

• 4 cups frozen cooked white rice (2 packages, 280 g each)
• 4 small green onions, thinly sliced ​​(set the dark green parts aside)
• 2 celery stalks, sliced ​​1cm thick.
• 2 cloves garlic, thinly sliced
• 1 green bell pepper, cut into 1cm pieces.
• 1 package (350 g) prepared andouille sausages, cut into 1 cm thick circles.
• 1 can (400g) chopped tomatoes with green chilies, drained
• 220 g okra (about 16 pcs.), cut into 1 cm thick pieces.
• 3 tbsp. l. olive oil
• 2 tsp. Cajun seasoning

Preparation:

1. Preheat grill to medium heat.
2. In a large bowl, combine frozen rice, green onions (white and light green parts only), celery, garlic, bell peppers, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a little freshly ground black pepper; mix well.
3. Place four 18-inch (45 cm) sheets of heavy-duty nonstick foil on a work surface. Spread the rice mixture evenly across the foil. Bring the two short sides of the foil to the center and fold them over to seal, then fold the sides over to form flat packets.
4. Grill the foil packets, turning once, until the vegetables are tender and the rice and sausage are heated through, about 8 minutes per side. Carefully open the packets and sprinkle with green onions.
   
   

   Chef's Note

   
   Cooked frozen rice is perfect for cooking in packets: you don't even need to defrost it. We used non-stick foil to prevent the rice from sticking.