Craving a taste of New Orleans? This sheet pan jambalaya brings the vibrant flavors of the Big Easy right to your dinner table!
This colorful one-pan wonder is a celebration of Cajun cuisine. It’s full of shrimp, spicy andouille sausage, and a rainbow of bell peppers.
What makes this dish truly special is how it transforms a traditionally complex recipe into a hassle-free weeknight meal.
In just about 30 minutes, you can have a feast that looks like it took hours to prepare.
Why You’ll Love This Sheet Pan Jambalaya
One-Pan Wonder: This recipe simplifies a traditionally complex dish into a single sheet pan. There’s barely any cleanup!
Quick and Easy: With a total cooking time of under 30 minutes, this recipe is perfect for busy weeknights.
Taste Sensation: The combination of andouille sausage, shrimp, and bell peppers creates a rich, satisfying medley of flavors.
Crowd-Pleaser: This dish is always a hit at parties, given how irresistible it is!
Ingredients
- Andouille Sausage: It’s smoky, spicy, and bursting with Cajun flavor. The perfect protein to kick off this dish.
- Shrimp: It’s ready to soak up all those delicious seasonings. The star of the show!
- Onion: It adds a sweet, savory base note to tie everything together. It’s a must-have in any Cajun creation.
- Bell Peppers: They bring a pop of freshness to every bite.
- Olive Oil: It helps all the flavors meld together in harmony.
- Creole Seasoning: The magic blend transports your tastebuds straight to the heart of New Orleans.
- Paprika: It lends a subtle, smoky depth to keep you coming back for more.
- Diced Tomatoes: They balance out the richness of the sausage and shrimp.
- Cooked Rice: Fluffy and comforting, it’s the ideal canvas for this flavor-packed Cajun masterpiece.
- Scallions: The fresh, green garnish adds a final pop of color and a mild, oniony zing.
How to Make Sheet Pan Jambalaya
This jambalaya couldn’t be easier to make!
1. Prep the ingredients. Preheat the oven to 425°F. On a large sheet pan, arrange the sliced sausage, onion, and bell peppers. Drizzle with olive oil and season with 1 tbsp of the Creole seasoning. Toss to coat evenly.
2. Bake the sausage and veggies. Bake for 8-10 minutes until the sausage begins to brown and the vegetables start to soften.
3. Season the shrimp. In a bowl, season the shrimp with the remaining 1/2 tbsp Creole seasoning and 1/2 tsp paprika.
4. Add the shrimp and tomatoes. Remove the pan from the oven, add the shrimp and diced tomatoes, and stir to combine.
5. Bake the shrimp. Return the pan to the oven and bake for 5-7 more minutes, until the shrimp are pink and cooked through.
6. Mix with the rice. Remove from the oven and add the cooked rice, mixing everything together well.
7. Garnish and serve. Garnish with sliced scallions and serve immediately. Enjoy!
Tips for the Best Sheet Pan Jambalaya
Here are my top tips for making this jambalaya to die for!
- Switch up the sausage. While andouille sausage is traditional, you can use other smoked sausages like kielbasa or chorizo for different flavors.
- Size matters. Choose large or extra-large shrimp for the best texture and flavor in this recipe.
- Select your seasoning. Depending on your preference and what’s available, you can use either a Creole or Cajun seasoning blend.
- Get ahead of the game. Slice the sausage, onion, and bell peppers in advance to save time when assembling the dish.
- Don’t overcook! The shrimp can become tough and rubbery if left in the oven too long.
- Take a shortcut. Use pre-cooked rice (either leftover or from a package) to save time and ensure the rice is fluffy and not mushy.
- Garnish generously! Sliced scallions add a fresh, oniony flavor to the dish, so don’t skimp on them.
- Try fun variations. Substitute chicken for shrimp, use different sausages, or add okra for authenticity. You can also include celery, cherry tomatoes, or jalapenos for added flavor and texture.
How to Store
Keep leftover jambalaya fresh with these storage tips.
To Store: Place the cooled jambalaya in an air-tight container and refrigerate for up to 3-4 days. Ensure the container is sealed properly to maintain freshness.
To Freeze: Transfer the cooled jambalaya to a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Freeze for up to 3 months and thaw in the refrigerator overnight before reheating.
To Reheat: Reheat the jambalaya in a preheated oven at 350°F for 10-15 minutes or until heated through. Or, microwave individual portions on high for 2-3 minutes, stirring halfway.
Sheet Pan Jambalaya
6
servings10
minutes17
minutes428
kcalGet a taste of New Orleans with this sheet-pan jambalaya! The combo of sausage, shrimp, bell peppers, tomatoes, and rice is straight out of the Big Easy!
Ingredients
12 oz andouille sausage, sliced into rounds
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
2 tbsp olive oil
1 1/2 tbsp Creole seasoning, divided
1/2 tsp paprika
1 lb raw shrimp, peeled and deveined
1 1/2 cups diced tomatoes
4 cups cooked rice (white or brown)
Sliced scallions for garnish
Instructions
- Preheat the oven to 425°F. On a large sheet pan, arrange the sliced sausage, onion, and bell peppers. Drizzle with olive oil and season with 1 tbsp of the Creole seasoning. Toss to coat evenly.
- Bake for 8-10 minutes until the sausage begins to brown and the vegetables start to soften.
- In a bowl, season the shrimp with the remaining 1/2 tbsp Creole seasoning and 1/2 tsp paprika.
- Remove the pan from the oven and add the seasoned shrimp and diced tomatoes. Stir to combine.
- Return the pan to the oven and bake for 5-7 more minutes, until the shrimp are pink and cooked through.
- Remove from the oven and add the cooked rice, mixing everything together well.
- Garnish with sliced scallions and serve immediately. Enjoy!
