- 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
- 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.
Products used (Affiliate link) Lunchboxes