Sheet Pan Jambalaya
This quick and easy Sheet Pan Jambalaya offers a mouth-watering Southern cuisine dish, ideal as a simple family meal with minimal cleanup afterwards!
It’s loaded with all those typical spiced flavors that you’d expect from a classic Jambalaya and can either be served as is or added to a side dish of cornbread, veggies, or a light leafy salad.
TIPS FOR MAKING SHEET PAN JAMBALAYA
- You can either use raw or pre-cooked shrimp for this recipe. Either way, the cooking time for the shrimp won’t change.
- If you have any leftover rice from other meals, go ahead and use about 2 cups of it for this sheet pan jambalaya recipe.
- Tony Chachere’s seasoning is great for this dish – it’s got a nice amount of heat/spice but isn’t overpowering. Feel free though to use your favorite Creole or Cajun seasoning.
HOW TO STORE:
- This dish can be stored in an airtight container in the refrigerator for up to 3 days. You also have the option of freezing leftovers for 1 month.
- Thaw frozen Jambalaya in the refrigerator and then reheat in the oven, covered with aluminum foil, till heated through.
WHAT TO SERVE WITH JAMBALAYA
- You can serve your sheet pan jambalaya with homemade cornbread, cornbread casserole, veggies such as collard greens, or a light green salad.
WHAT VARIATIONS CAN I MAKE TO THIS SHEET PAN JAMBALAYA?
- While I’ve used sausage and shrimp in this dish, you could also use chicken, other seafood such as crab meat, or even beef such as chuck roast.
- If you want to cut down on expenses for this meal, you could easily increase the sausage used and omit the shrimp.
- I used white rice but long-grain rice or other types of rice can also be used based on your preferences. You could even use Spanish rice but then you’ll need to omit the rice and tomato paste called for in the ingredients list of this recipe.
CAN I MAKE JAMBALAYA IN THE CROCKPOT OR INSTANT POT?
- You could make your jambalaya in a slow cooker instead of in the oven. If you do opt for this, add all the ingredients to the slow cooker, except the rice (which is to be added later) and cook on LOW for 5-6 hours or HIGH for 3.5 hours.
- If you would prefer making this meal in your Instant Pot then be sure to head on over to my Instant Pot Jambalaya recipe!
How to Make Sheet Pan Jambalaya
- Preheat the oven to 425°F. Slice the sausage, bell peppers, and onion and spread them on a sheet pan.
- Sprinkle sausage mixture with one teaspoon Creole seasoning, minced garlic, and olive oil. Toss the sausage and vegetables too evenly coat everything with the seasonings and oil.
- Bake for 10 minutes, until the sausage is starting to sizzle and the vegetables are beginning to soften.
- Meanwhile, prepare the rice (I used Boil-in-Bag rice and followed the microwave instructions). Stir tomato paste and the other teaspoon of Creole seasoning into the rice.
- After the sausage and peppers/onion has cooked, add the tomato seasoned rice, the shrimp, and the tomatoes to the pan and stir well.
- Put the pan back into the oven for 3-5 minutes, just until the whole dish is warmed through. (NOTE: If you are using raw shrimp, you want them to turn from blue/grey to pink and opaque; this should only take 3-5 minutes as well.)
- Remove sheet pan from oven. Squeeze the lemon juice over the jambalaya and drizzle with a couple tablespoons of melted butter, if desired.
- Serve immediately, garnished with sliced green onions.
- Don’t forget to pack up leftovers for lunch! We love to use these lunchboxes.
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Sheet Pan Jambalaya
This quick and easy Sheet Pan Jambalaya offers a mouth-watering Southern cuisine dish, ideal as a simple family meal with minimal cleanup afterwards!
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Ingredients
- 12 oz. andouille sausage sliced diagonally
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 large yellow onion sliced
- 2 teaspoons Creole seasoning divided
- 1 teaspoon minced garlic
- 1 tablespoon olive oil and or melted butter
- 1 packet white Boil-in-Bag rice (about 2.5 cups cooked rice)
- 3 tablespoons tomato paste
- 1 lb peeled deveined shrimp (raw or cooked will work - see note about cooking times)
- 1/2 cup cherry tomatoes
- 1 lemon optional
- 3 green onions green parts sliced
Instructions
- Preheat the oven to 425°F. Slice the sausage, bell peppers, and onion and spread them on a sheet pan.
- Sprinkle sausage mixture with one teaspoon Creole seasoning, minced garlic, and olive oil. Toss the sausage and vegetables too evenly coat everything with the seasonings and oil.
- Bake for 10 minutes, until the sausage is starting to sizzle and the vegetables are beginning to soften.
- Meanwhile, prepare the rice (I used Boil-in-Bag rice and followed the microwave instructions).
- Stir tomato paste and the other teaspoon of Creole seasoning into the rice.
- After the sausage and peppers/onion has cooked, add the tomato seasoned rice, the shrimp, and the tomatoes to the pan and stir well.
- Put the pan back into the oven for 3-5 minutes, just until the whole dish is warmed through. (If you are using raw shrimp, you want them to turn from blue/grey to pink and opaque; this should only take 3-5 minutes as well.)
- Remove sheet pan from oven.
- Squeeze the lemon juice over the jambalaya and drizzle with a couple tablespoons of melted butter, if desired.
- Serve immediately, garnished with sliced green onions.
Notes
Products used (Affiliate link)
Lunchboxes
Nutrition
Calories: 636kcal | Carbohydrates: 50g | Protein: 45g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 1034mg | Potassium: 1017mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2809IU | Vitamin C: 102mg | Calcium: 131mg | Iron: 3mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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