Sheet pan jambalaya is a super flavorful sheet pan dinner with andouille sausage, shrimp, onion, peppers and diced tomatoes, all served over rice.
Today's recipe for sheet pan jambalaya is sooo good, y'all.
You may know jambalaya as the one-pot rice dish that can lean either Creole (with tomatoes and more seafood-focused) or Cajun (without tomatoes and more meat-focused).
We are taking those some amazing flavors today and making them sheet pan style.
This idea actually came from a magazine cut out I had saved. (I think from Southern Living but the magazine name wasn't on that particular page.)
I changed it around a bit and we just fell in love.
So flavorful, such a great mix of ingredients and such a fun dinner to be able to throw together any night of the week.
OK, let's jump right in.
Ingredient Notes:
Peppers: You can use any mix of bell peppers - red, orange, yellow or green - for this recipe. I like the sweeter ones and different colors so I usually do a red and an orange or yellow.
Andouille: This is a well spiced pork sausage. We're using the smoked kind that usually comes in a long strip. It's sliced and browned on the sheet pan.
Thyme: Fresh is best but I totally substitute dried thyme when needed and that's just fine too.
Seasoning mix: I use a homemade Cajun seasoning but of course store-bought is fine, too.
Shrimp: Frozen shrimp is my go-to (it's usually fresher than fresh, which has been thawed and so has a ticking clock on it in the store). Just make sure to thaw them before using in the recipe. A minute or two in a colander under cool running water will do the trick.
Tomatoes: I use a can of Rotel so I can have the diced tomatoes and the diced green chiles. You could substitute a can of diced tomatoes and a separate (4 oz.) can of diced green chiles if needed. Or even skip the chiles and just use a can of regular or fire-roasted or petite diced tomatoes.
As you'll notice, there's no rice in the main recipe. (The original magazine version had a quick-cook rice cooking on the sheet pan. It wasn't great.)
This is jambalaya though, so we do need some rice! Just cook yours up separately - either white or brown - and then you'll serve the sheet pan mixture over the rice in your bowl or plate.
The recipe also includes green onions, which get mixed into the sheet pan and also served on top.
You really don't need a thing else for this to be a complete meal, but you could certainly serve it with some hot sauce if you want an extra kick.
Another delicious dinner on the table. Look at you go!
Happy cooking and enjoy!
XO,
Kathryn
Sheet Pan Jambalaya
Ingredients
- 2 small bell peppers (any mix of colors) cut into thin slices and halved crosswise
- 1 medium onion, thinly sliced
- 1 (12 oz.) package andouille sausage, sliced ½-inch thick
- 1 ½ tablespoons chopped fresh thyme (or sub 1 ¼ teaspoons dried thyme)
- 4 teaspoons extra virgin olive oil, divided
- ½ teaspoon garlic powder
- 1 tablespoon Creole or Cajun seasoning, divided
- 3 large scallions
- 12 oz. jumbo raw shrimp, peeled and deveined
- 1 (10 oz.) can died tomatoes and green chiles (such as Rotel), drained
For serving:
- Steamed white or brown rice
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up.
- On the baking sheet, toss together the bell peppers, onion, sausage, thyme, 1 tablespoon of the oil, garlic powder and 2 teaspoons of the Creole seasoning. Spread mixture in an even layer.
- Bake at 425 until almost crisp-tender, about 15 minutes.
- Meanwhile, thinly slice the dark green parts of the scallions and set aside. Thinly slice the white and light green parts of the scallions and place in a large bowl. Add the shrimp and diced tomatoes with green chilies. Add the remaining teaspoon of olive oil and of Creole seasoning. Stir to combine.
- Remove the baking sheet from the oven and add the shrimp mixture. Stir into the peppers and andouille. Return to the oven and bake at 425 for 8-10 minutes, until the shrimp are cooked through.
- Serve the shrimp and sausage mixture over rice, sprinkled with the reserved dark green parts of the scallions.
Notes
Nutrition
For more Cajun love, try Cajun chicken pasta and one pot Cajun dirty rice.
Or for more easy sheet pan dinners, try this sheet pan sausage and veggies and this sheet pan honey mustard chicken and potatoes. And this sheet pan chicken and broccoli is a favorite healthy, low carb option.
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