Easy Sheet Pan Jambalaya
User Reviews
5
-
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
Description
This recipe uses a sheet pan for roasting sausage, vegetables, seasoned rice, and shrimp together, which cuts down on prep and cleanup. Kielbasa sausage is sliced and combined with red and orange bell peppers and onions, tossed with olive oil and creole seasoning, then baked until vegetables soften and flavors meld. The rice is prepared separately with tomato paste and creole seasoning, adding depth and brightness to the base.
The rice mixture is added to the pan after the initial roasting, combined with the sausage and vegetables, and topped with raw shrimp and cherry tomatoes. A drizzle of melted butter over the top enriches flavors as the pan returns to the oven and cooks until the shrimp turn pink and are cooked through.
The final dish is garnished with lemon juice, slices, and green onions, providing fresh notes that brighten the hearty, spicy jambalaya. The dish is customizable, allowing protein swaps and use of various sausages without altering the technique.
This one-pan meal is practical for weeknights and can be adjusted for dietary preferences. Using parchment or greasing the pan helps prevent sticking, and cooking times ensure ingredients finish together evenly.
Ingredients
- 12 oz kielbasa sausage turkey, sliced
- 2 bell pepper I used one red and one orange, sliced
- 1 onion large, sliced
- 1 Tbsp olive oil
- 2 tsp creole seasoning or cajun seasoning, divided
- 2 cups rice I used one pouch boil-in-bag rice, cooked
- 2 Tbsp tomato paste
- 1 lb Shrimp cooked works too, peeled and deveined, with tails on, raw
- 1/2 cup cherry tomato
- 1 Tbsp unsalted butter melted
- 1 lemon squeezed and sliced for garnishing
- 3 green onion sliced
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!
Notes
- To make this dairy-free, substitute butter with dairy-free butter or extra olive oil if preferred.
- Chicken breast can replace shrimp for a similar protein profile; sausage types can also be swapped for customization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
