Sheet Pan Jambalaya
Sheet pan jambalaya is a super flavorful sheet pan dinner with andouille sausage, shrimp, onion, peppers and diced tomatoes, all served over rice.
Yield: 4 servings
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
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 2 days. (I don’t love keeping seafood more than a day or two.) Reheat in individual portions in the microwave until hot.
Nutrition
Calories: 188kcal | Carbohydrates: 10g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 121mg | Sodium: 622mg | Potassium: 404mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3100IU | Vitamin C: 84mg | Calcium: 79mg | Iron: 2mg
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