Easy Sheet Pan Jambalaya

Name: Easy Sheet Pan Jambalaya
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 serving
Ingredients: 12 oz turkey kielbasa sausage, sliced; 2 bell pepper, sliced; 1 large onion, sliced; 1 Tbsp olive oil; 2 tsp creole seasoning, divided; 2 cups cooked rice; 2 Tbsp tomato paste; 1 lb shrimp, peeled and deveined, with tails on, raw; 1/2 cup cherry tomatoes; 1 Tbsp unsalted butter, melted; 1 lemon, squeezed + sliced for garnishing; 3 green onions, sliced

User Reviews

5.0

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
5
Calories
357 kcal
Course
Main Course
Cuisine
American

Easy Sheet Pan Jambalaya

Heidi Hunt

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Bold cajun flavors, meaty sausage and juicy shrimp combine to the make the best sheet pan recipe for any busy weeknight! This Sheet Pan Jambalaya brings the tastes of New Orleans right to your kitchen in just 30 minutes. It's easy to make, totally customizable and packs 32 grams of protein per serving!

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Ingredients

Servings

12 oz turkey kielbasa sausage, sliced
2 bell pepper, sliced I used one red and one orange
1 large onion, sliced
1 Tbsp olive oil
2 tsp creole seasoning, divided or cajun seasoning
2 cups cooked rice I used one pouch boil-in-bag rice
2 Tbsp tomato paste
1 lb shrimp, peeled and deveined, with tails on, raw cooked works too
1/2 cup cherry tomatoes
1 Tbsp unsalted butter, melted
1 lemon, squeezed + sliced for garnishing
3 green onions, sliced

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Instructions

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or spray with cooking spray.
Add the sliced sausage, bell peppers and onions to the sheet pan. Drizzle with olive oil and sprinkle with 1 teaspoon creole seasoning, then toss the sausage and vegetables so that everything is evenly coated.
Bake for 10 minutes.
Meanwhile, prepare the rice. Stir in the tomato paste and the remaining teaspoon of creole seasoning into the rice.
Remove the sausage and vegetables after 10 minutes and add the seasoned rice to the pan. Toss everything to combine. Taste the jambalaya and season with salt and pepper to taste.
Add the raw shrimp and tomatoes on top of the jambalaya and drizzle the melted butter over the top.
Bake for another 5-7 minutes or until shrimp is pink.
Squeeze the lemon juice over the jambalaya. Garnish with lemon slices and green onions and enjoy!

Equipments used:

Notes

To make dairy-free: sub the butter for dairy-free butter (or you can just drizzle a little extra olive oil) but I prefer butter if you can!
Can I use chicken instead of shrimp for this recipe?
Yes! One of the best things about this sheet pan meal is how customizable it is. You can sub chicken breast for the shrimp (for very little change in macros) and use any type of sausage you prefer (or sub chicken for sausage too!)

Nutrition Information

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Serving 1/5 of sheet pan Calories 357kcal (18%) Carbohydrates 28g (9%) Protein 32g (64%) Fat 13g (20%) Saturated Fat 3.7g (19%) Fiber 5.8g (23%) Sugar 5.3g (11%)