This sheet pan shrimp jambalaya has plump shrimp and juicy bites of andouille sausage tossed with the holy trinity of veggies and rice, all baked together on a tray with a deliciously spicy seasoning.
Andouille Sausage Tri-color Bell Peppers Onion | Celery Garlic Paste | Vegetable Oil Creole Seasoning | Shrimp Cooked White Rice Tomatoes With Green Chilies GARNISH Fresh Parsley | Lemons
Warm up cooked rice. Add sausage coins, peppers, onion, celery, garlic, Creole seasoning, and oil to a large mixing bowl, toss until mixed and coated.
Spread sausage mixture over prepared sheet pan and bake for 15 minutes. Add can of tomatoes with green chilies and cooked, warm rice to a mixing bowl.
Add shrimp, remaining oil, and seasoning to the rice mixture and stir. Pour rice mixture over sausage layer, toss all together, and bake until shrimp are just cooked through.
Give one final toss, top with parsley for garnish if desired, and serve with lemon wedges.