SHRIMP & SAUSAGE JAMBALAYA FOIL PACKETS

SHRIMP & SAUSAGE JAMBALAYA FOIL PACKETS 12 ounces fully cooked andouille sausage links, cut into 1/2-inch slices 12 ounces uncooked shrimp (31-40 per pound), peeled and deveined 1 medium green pepper, chopped 1 medium onion, chopped 2 celery ribs, chopped 3 garlic cloves, minced 2 teaspoons Creole seasoning 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained 1 cup uncooked instant rice 1 can (8 ounces) tomato sauce 1/2 cup chicken broth Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.