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Sheet Pan Jambalaya
4.6 from 87 votes

Sheet Pan Jambalaya

This Sheet Pan Jambalaya offers a simplified version of the classic Creole dish, combining smoked sausage, onions, shrimp, and seasoned rice baked together. It balances savory sausage and shrimp flavors with Cajun seasoning and a salsa-infused rice base, all cooked on one pan for convenience.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6
Calories: 576 kcal
Course: Lunch
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400F and line a half sheet pan with aluminum foil for easier cleanup. Then, spray with cooking spray.
  2. Add the sausage, onions, evenly drizzle with 2 tablespoons olive oil, and evenly sprinkle 2 teaspoons seasoning.
  3. Bake for about 7 to 10 minutes, or until onions soften and sausage 'sears' around the edges.
  4. 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.
  5. 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.
  6. While the sheet pan is in the oven, to a medium bowl, add the warmed rice, salsa, and stir to combine.
  7. Remove sheet pan from the oven, stir and flip the sausage, onions, and shrimp.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 576

% 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.