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★ Why You'll Love this Recipe ★
Smoky sausage, perfectly plump shrimp, and cooked in just 25 minutes. This sheet pan shrimp jambalaya is a hearty and flavorful weeknight meal or enjoy it with dinner guests on a breezy and warm summer weekend, al fresco!
Add Some Spice to Your Dinner Rotation
If you like a kick of heat in your meals, this shrimp jambalaya recipe is for you! Made on just one pan this Cajun shrimp maximizes flavor but minimizes effort and cleanup.
Loaded with a spicy creole flavor and packed with vegetables to make a delicious but simple dinner.
One-Pan Meal
This complete dinner on one sheet is loaded with protein, vegetables, and comforting seasonings that will have you wanting to curl up with a bowl over and over. A busy weeknight meal that takes your favorite seasoning to a whole other level.
More reasons to love this easy recipe:
- Minimal cleanup: This sheet pan shrimp jambalaya is all made on one pan to keep kitchen time and cleanup to a minimum.
- Flavorful: The shrimp is tender and juicy and the andouille sausage brings out a bold taste with just the right amount of heat.
- Versatile: You can adjust the flavor to your liking as well as how you serve it to make for a meal that is exactly what you’re craving that day.
- Healthy: This sheet pan jambalaya is packed with protein and naturally dairy-free and gluten-free, though you should double-check the ingredients of the sausages you purchase. Bell peppers and celery add a dose of veggies.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make this one-pan wonder.
- Andouille sausage: though other sausages will work; andouille is the classic choice for authentic Louisiana Jambalaya. Andouille sausage is a spicy smoked sausage that adds a punch of heat, really giving this dish its Cajun flavor!
- Vegetables: Jambalaya is known for incorporating a "holy trinity" of ingredients as a base for its signature flavor. So the 3 key items are onion, celery and bell pepper. Green bell peppers are more traditional, but I like to use a variety of bell peppers for color.
- Shrimp: Make sure that the shrimp you’re using is raw, thawed (if using frozen) as well as shelled and deveined. You can opt for tails-on if you prefer. The shell does add extra flavor, however, it also adds that extra step of having to remove the shell before eating so I like tails-off. You choose.
- Seasonings: Garlic layers in with your traditional Creole seasoning blend.
- Oil. Vegetable oil, olive oil, or avocado oil are all great choices.
- Diced tomatoes: Get a can of the diced tomatoes and green chiles together. The chiles give a punch of spice you don’t want to miss.
- Rice: Since everything will be mixed on the pan, you’ll want to use instant rice and have it ready to go before you mix it in. Or this is a great recipe for using up that leftover Chinese food white rice!
- For garnish: Top with fresh parsley and lemon wedges.
★ How to Make this Recipe ★
This sheet pan dinner comes together in just a few steps. Here's a look at what you'll do.
- Toss sausage, peppers, onion, celery, and garlic in oil and Creole seasoning.
- Spread over lined sheet pan and bake.
- Mix together canned tomatoes and chilies with rice.
- Stir in shrimp, remaining oil and seasoning.
- Pour mixture over sausages, toss, and bake until cooked through.
- Sprinkle on parsley and serve on plates or in bowls.
Simple as that!
★ Tips & FAQs ★
Once cooled, store leftover jambalaya in the fridge in an airtight container for up to 4 days. Reheat it in the microwave making sure to stir in intervals until heated through.
Any pre-cooked rice will work. While traditionally Jambalaya is made with long-grain rice like basmati, you can use any variety of white rice, brown rice, or jasmine rice for this sheet pan jambalaya. You can use leftover chinese food white rice for convenience. You can even use cauliflower rice, you’ll just need to watch it as it cooks and stir as needed so that it doesn’t burn.
The jambalaya is a meal all on its own, so it doesn’t need much with it. However, you can make a larger meal from it by serving it with a light side salad for freshness and freshly-baked cornbread to soak up the flavor. My favorite brand of cornbread is Krusteaz. Try Cajun ham and cheese biscuits also go great with jambalaya.
This spice blend is easy to buy since it's readily available at most stores but if you want to make your own, Creole seasoning is made from a blend of: paprika, onion, garlic, thyme, black pepper, white pepper, and cayenne powder. It has a distinct taste and a punch of heat depending on how much cayenne is added so feel free to adjust to your desired level of spiciness.
★ More Cajun Recipes ★
Love Cajun flavor?
Check out my other easy Cajun-style recipes and Pin some for later!
This easy recipe for sheet pan shrimp and sausage jambalaya was featured on South your Mouth!
Sheet Pan Shrimp Jambalaya
Equipment
Ingredients
Main Ingredients
- 12 oz andouille sausage sliced into coins
- 3 tri-color bell peppers seeded and sliced
- 1 white onion sliced
- 2 stalks celery sliced
- 1 teaspoon garlic paste
- 2 tablespoon vegetable oil divided
- 2 tablespoon Creole seasoning divided
- 1 lb raw shrimp thawed, shelled, and deveined
- 3 cups cooked white rice warmed
- 10 oz diced tomatoes with green chilies (i.e. Rotel) undrained
Garnish
- 2 tablespoon fresh parsley chopped
- 2 lemons wedged
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Instructions
- Preheat oven to 425 degrees F. Cook or warm up pre-cooked rice.
- Prepare baking sheet. Line a full-size cookie sheet with aluminum foil and baking spray.
- Mix ingredients. Add sausage coins, peppers, onion, celery, garlic, 1 tablespoon Creole seasoning, and 1 tablespoon oil to a large mixing bowl, toss until mixed and coated.
- Bake. Spread sausage mixture over prepared sheet pan and bake for 15 minutes. Wash clean the large mixing bowl for next step.
- Season rice. To the clean large mixing bowl, add can of tomatoes and green chilies and cooked, warm rice. Add shrimp, remaining oil, and seasoning to the rice mixture and stir until well-mixed.
- Combine and cook shrimp. Pour rice mixture over sausage layer, toss all together, and bake for an additional 8 minutes or until shrimp are just cooked through.
- Garnish and serve. Give one final toss, top with parsley for garnish if desired, and serve with lemon wedges.
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