Food and Recipes Dinner Foil Packet Red Beans and Rice If you think cooking in foil packets should be reserved for family camping trips, you are missing out on a fun and easy way to serve delicious weeknight suppers. These easy Cajun red beans and rice foil packets are simple to assemble, and you can cook them without messing up your kitchen. There are no pots and pans to scrub and, since you are cooking the foil packets outside on the grill, you won’t heat up the house by turning on the oven. If your family likes to “rough it,” you don’t even need to use a plate if you don’t want to - serve the packets directly from the foil. We love a comforting bowl of red beans and rice during the cool weather months. Enjoy the taste of Louisiana right now with these easy to make red beans and rice foil packets that include andouille sausage, a coarsely ground smoked pork sausage used in Cajun and Creole cooking. Our Test Kitchen likes Savoie’s brand, which is flavored with garlic and paprika. By Melissa Gray Melissa Gray Instagram Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She began working in food publishing in 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. When not in the kitchen, you can find Melissa spending time with her dog, exploring new restaurants or breweries, or honing her martial arts skills. Southern Living's editorial guidelines Published on July 10, 2020 Print Share Share Tweet Pin Email Photo: Johnny Autry; Prop and Food Styling: Charlotte L. Autry Active Time: 10 mins Total Time: 45 mins Yield: 4 serves Ingredients 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained 3/4 cup lower-sodium chicken broth 1/2 teaspoon kosher salt 1 teaspoon Cajun seasoning, divided 1 cup uncooked instant white rice 1 (16-oz.) can red kidney beans, drained and rinsed 1 large green bell pepper, seeded and chopped (about 2 cups) 1 pound andouille sausage, diagonally cut into 1 1/2-inch-thick slices 1/4 cup chopped scallions (from 1 bunch) Directions Preheat a gas grill to medium (350°F to 400°F). Cut 4 (18- x 12-inch) sheets of heavy-duty aluminum foil; spray 1 side with cooking spray. Stir together tomatoes, broth, salt, and 1/2 teaspoon of the Cajun seasoning in a medium bowl. Stir in rice; let stand at room temperature until majority of liquid is absorbed, about 10 minutes. Stir in beans, bell pepper, and remaining 1/2 teaspoon Cajun seasoning. Divide rice mixture evenly, and place in the center of the sprayed side of each foil sheet. Top evenly with sausage. Bring up both long sides of foil until edges meet. Fold over 1/2 inch; close and seal edges. Fold over 1/2 inch again to further seal. Fold each short side over 1 inch to close and seal edges; fold over 2 more times to completely seal. Repeat with other packets. Place packets on unoiled grates, folded side up. Grill, covered, 10 minutes. Rotate packets 90 degrees, cover, and continue cooking until rice is tender and sausage is cooked, 5 to 8 minutes. Remove packets from grill, and carefully unfold edges of long seam, allowing steam to escape. Garnish with chopped scallions. Print