I am really enjoying cooking with foil these days. It is so easy and mess free. Something you might not know about me is I do not like cleaning pots and pans. I don't mind loading the dishwasher, but washing the pots is not my thing. They are heavy and cumbersome. So these foil packets on the grill are amazing! NO POTS!!! It is a complete meal in a foil pouch. For this foil pack I turned to those familiar Louisiana flavors. I started with rice, using converted rice pre-soaked in water and bouillon for extra flavor. Then I add the trinity of onions, celery and bell pepper. I chose both catfish and shrimp for the protein. And to finish the dish, I added a slow cooked tomato flavor with chili sauce and fresh tomatoes. The end results a deliciously moist catfish filet over rice and veggies with almost a shrimp creole topping. It really turned out great! I was a little worried that the rice would be over or under cooked. But it was perfect. I will definitely use this technique for more foil packets featuring rice in the future.
Creole Catfish Foil Packet
1/2 cup converted brown rice
1/2 tsp. Chicken Tomato Bouillon
1/2 cup water
1 small garlic clove, minced
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, sliced
1/2 cup grape tomatoes, quartered
1 catfish filet
Mrs. Dash Extra Spicy, to taste
Sea Salt, to taste
2 to 3 Tbsp. Chili Sauce
4 Shrimp, peeled and deveined
2 to 3 sprigs parsley, chopped
1 green onion, sliced
Pre-heat grill to high heat for 15 minutes.
Combine rice, bouillon and water in a bowl stir and set aside for at least 5 minutes.
Chop garlic, onion, bell pepper, celery and tomatoes place on top of rice mixture. Stir to combine and place in the center of a piece of heavy duty aluminum foil. Place catfish filet on top and season with Mrs. Dash and salt. Top with chili sauce then place shrimp on top. Season the shrimp with more seasoning. Seal foil packet by rolling the sides of foil over the top; then seal and secure the ends. Place on the grill lowering temp to medium. Cook at medium for 20 minutes. Remove from grill and allow to rest five minutes. Serve garnished with parsley and green onions.
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