Description
This Sheet Pan Jambalaya is a bold, smoky, one-pan wonder loaded with juicy shrimp, seared sausage, tender peppers, and fluffy rice. A modern twist on the Creole classic with all the flavor and none of the fuss.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced
- 2 cups cooked white rice
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 medium yellow onion, sliced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F and place your sheet pan inside to heat.
- In a large bowl, combine shrimp, sausage, bell peppers, onion, garlic, and tomatoes. Toss with olive oil, paprika, thyme, cayenne, salt, and black pepper.
- Remove the hot sheet pan from the oven and spread the mixture evenly across the pan.
- Drizzle chicken broth across the mixture and scatter the cooked rice over the top. Lightly mix.
- Roast in the oven for 20 to 25 minutes, stirring halfway through, until shrimp is pink and veggies are tender.
- Remove from the oven and sprinkle with chopped parsley or green onions if desired.
- Serve hot and enjoy!
Notes
- Use pre-cooked rice to avoid sogginess.
- Stir halfway through baking to ensure even cooking.
- Adjust spice level by increasing or decreasing cayenne pepper.
- Leftovers taste even better the next day!
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 155mg
Keywords: sheet pan jambalaya, easy jambalaya, oven jambalaya, shrimp jambalaya, sausage jambalaya