Sheet Pan Jambalaya
User Reviews
4.6
Sheet Pan Jambalaya
Description
The recipe uses sliced smoked sausage and thinly sliced onions, seasoned with Cajun spices and roasted until the onions soften and the sausage edges sear. Raw, cleaned shrimp are added mid-cook to ensure they finish with a tender texture without overcooking. Warmed rice mixed with salsa is then combined with the meat and seafood on the pan before finishing together in the oven.
The result is a one-pan meal featuring a blend of smoky, spicy, and tangy flavors highlighted by the sausage and Cajun seasoning, complemented by the shrimp's subtle sweetness and the salsa's fresh tomato notes. Green onions garnish the dish to add mild sharpness and color.
Leftover jambalaya stores well refrigerated for up to three days, making it practical for planning meals. The recipe's method saves cleanup and streamlines assembling ingredients without sacrificing flavor.
Ingredients
- 12 ounces smoked sausage sliced into thin rounds (andouille is traditional, I used smoked beef sausage, cooked
- 1 onion sliced into thin strips, medium or large yellow
- 4 tablespoons olive oil divided
- 3 teaspoons Cajun seasoning divided; or to taste (use less for milder flavor, or Creole seasoning
- ¾ to 1 pound Shrimp I prefer large 15-20 count shrimp, cleaned and deveined, raw
- rice warmed according to directions (I prefer Spanish-Style Rice) OR 4 cups of your preferred cooked rice, two 8.8-ounce bags, cooked
- salsa I used medium heat, one 16-ounce jar, thick and chunky
- 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
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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