1/2 lb large raw shrimp, peeled and deveined, tail on
4 oz boneless, skinless chicken breast, chopped into 1-inch pieces
1 all-natural low-sodium turkey sausage, sliced (I used chicken sausage andouille style)
1/2 medium onion, diced
1 medium green bell pepper, diced (I only had red bell pepper)
2 ribs of celery, diced
1 1/2 medium tomatoes, cored and diced
2 cloves garlic, minced
1 1/2 tbsp salt-free Cajun seasoning
1 cup all-natural instant brown rice
1/2 cup low-sodium chicken broth
Sea salt and fresh ground black pepper, to taste
Olive oil cooking spray
Preheat oven to 400°F.
In a large bowl, gently toss together all ingredients except cooking spray, mixing well until combined.
Prepare 2 foil pouches. Spray each piece of foil with cooking spray. Divide Cajun mixture evenly among both pieces of foil and seal.
Place pouches on a baking tray and slide onto middle rack of preheated oven for 25 minutes or until rice and meat are fully cooked. (NOTE: When cooked, meat will be firm and opaque.) To test for doneness, carefully open 1 pouch and taste a few grains of rice from the center of the pouch. If necessary, close pouch and return to oven for 5 more minutes.
Carefully open pouch and pour mixture into a large serving bowl (the steam is HOT!); serve immediately.