Sheet Pan Jambalaya
User Reviews
4.6
87 reviews
Excellent
Sheet Pan Jambalaya
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The EASIEST and BEST recipe for jambalaya you'll ever taste that's ready in 20 minutes!! Juicy sausage and shrimp with tender rice and the PERFECT amount of kick will keep you going back for more!!
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Ingredients
- 12 ounces cooked smoked sausage sliced into thin rounds (andouille is traditional, I used smoked beef sausage)
- 1 medium/large yellow onion sliced into thin strips
- 4 tablespoons olive oil divided
- 3 teaspoons Cajun or Creole seasoning divided; or to taste (use less for milder flavor)
- ¾ to 1 pound cleaned and deveined raw shrimp I prefer large 15-20 count shrimp
- two 8.8-ounce bags cooked rice warmed according to directions (I prefer Spanish-Style Rice) OR 4 cups of your preferred cooked rice
- one 16-ounce jar thick and chunky salsa I used medium heat
- 2 to 4 tablespoons green onions sliced into thin rounds for garnishing
Instructions
- Preheat oven to 400F and line a half sheet pan with aluminum foil for easier cleanup. Then, spray with cooking spray.
- Add the sausage, onions, evenly drizzle with 2 tablespoons olive oil, and evenly sprinkle 2 teaspoons seasoning.
- Bake for about 7 to 10 minutes, or until onions soften and sausage 'sears' around the edges.
- Remove sheet pan from the oven, flip the sausage and onions, evenly add the shrimp, evenly drizzle with the remaining 2 tablespoons olive oil, and evenly sprinkle with the remaining 1 teaspoon seasoning.
- Return the pan to the oven, and bake for about 4 minutes, or until shrimp are opaque and nearly done. If you're using smaller shrimp, bake for less time (~3 minutes) so they don't overcook.
- While the sheet pan is in the oven, to a medium bowl, add the warmed rice, salsa, and stir to combine.
- Remove sheet pan from the oven, stir and flip the sausage, onions, and shrimp.
- Evenly sprinkle the rice and salsa mixture, stir to combine, and bake for about 2 minutes, or until everything is warmed through and the shrimp are done.
- Evenly garnish with the green onions and serve immediately.
Notes
- Storage: Jambalaya will keep airtight in the fridge for up to 3 days.
Nutrition Information
Show Details
Serving
1
Calories
576kcal
(29%)
Carbohydrates
51g
(17%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
18g
Cholesterol
142mg
(47%)
Sodium
3071mg
(128%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 576kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 142mg | 47% |
| Sodium | 3071mg | 128% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
87 reviews
Excellent
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