Prepare ahead and serve these in individual portions! This recipe is loaded with rice, sausage, peppers, and cajun seasoning!!!


  • Undrained, 10-ounce Ro*Tel (r) Mild Diced Green Chilies & Tomatoes.
  • 1 cup vegetable stock
  • Instant White Rice, 1 1/2 Cups
  • One 12-ounce package of andouille sausage sliced into 1/2-inch pieces
  • Red bell peppers, 1 chopped
  • One green bell pepper, sliced
  • One onion, chopped
  • Olive oil two tablespoons
  • Three cloves garlic, minced
  • Cajun seasoning, one tablespoon
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Fresh parsley leaves, two tablespoons


  • Preheat a grill with charcoal or gas at high heat.
  • Combine Ro*Tel (r), vegetable broth, and rice in a medium-sized bowl; set aside.
  • Combine the sausage, peppers, onions, olive oil, and Cajun seasoning in a large bowl. Season with salt and pepper to taste.
  • Four foil sheets, each about 12 inches long, should be cut. Divide the rice-sausage mixture into four equal portions. Add one layer of the mixture to each foil.
  • Fold all four sides of the foil packets over the rice and sausages, covering them completely and sealing the packages closed.
  • Cook the foil packets until they are heated through, and the peppers and sausages are cooked, approximately 12-14 minutes.
  • Garnish with parsley if you wish.

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