Sheet Pan Shrimp Jambalaya

Sheet Pan Cajun Sausage and Shrimp Jambalaya

Sheet Pan Shrimp Jambalaya

An easy weeknight family dinner or to serve a crowd, this sheet pan shrimp jambalaya has perfectly plump shrimp and juicy bites of andouille sausage tossed with the holy trinity of veggies and rice, all baked together on one tray with a deliciously spicy seasoning!

Course Dinner

Cuisine American

Recipe Type Baked, Cajun, Garden Harvest, Healthy Choices, Healthy Dinner, High-Protein Meals, Lemon, Meal Prep, Pork, Quick Dinner, Rice Dishes, Sausage, Seafood, Served Hot, Sheet Pan Meals, Shrimp, Spicy, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 515kcal

Author Angela G.

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.

Notes

Be sure to not over-cook the shrimp. Pull from the oven as soon as shrimp have plumped and turned pink. Depending on the size shrimp you use, cook time may vary.

Nutrition