Sheet-Pan Jambalaya
This sheet pan jambalaya is packed with bold Cajun flavors and loaded with sausage, shrimp, and chicken. Roasted to perfection with bell peppers and onions, it's a one-pan meal that's perfect for busy weeknights.
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Using your hands, mix everything together well.
- 3
Bake for 8 minutes, or until chicken sausage begins to brown.
- 4
While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and ½ teaspoon paprika. Stir to coat.
- 5
Remove the vegetables and sausage from the oven, and add the seasoned shrimp and diced tomatoes. Mix everything together.
- 6
Return everything to the oven for 6 minutes, or until the shrimp is just done.
- 7
Remove from the oven and add the cooked rice, mixing everything together well.
- 8
Garnish with sliced scallions and serve immediately.
- 9
Enjoy!
Recipe from tasty.co
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Ingredients (12)
- •1 medium medium yellow onion, sliced
- •1 red bell pepper, sliced
- •1 yellow bell pepper, sliced
- •1 green bell pepper, sliced
- •2 cups chicken sausage, sliced into coins
- •olive oil, to taste
- •1 ¼ tablespoons creole seasoning, divided
- •1 lb raw shrimp, peeled and deveined
- •½ teaspoon paprika
- •1 ½ cups tomato, diced
- •4 cups rice, cooked, we used brown rice
- •scallion, sliced, for garnish