Wholesome Sheet Pan Jambalaya
A major crowd-pleaser that uses only one pan with no mess!
A major crowd-pleaser that uses only one pan with no mess!
- 1/2 teaspoon paprika
- optional: fresh parsley
- 2 sweet bell peppers (i used a red and yellow) (diced)
- 1 medium yellow onion (coarsely chopped and sliced)
- 12 ounces chicken sausage (sliced into coins)
- 2 teaspoons cajun seasoning (divided (or another favorite seasoning, if you don't have))
- 16 ounces small or medium shrimp peeled and deveined or jus
- 2 cups minuteâ® ready to serve organic white or organic br (cooked)
- 1 cups chopped tomatoes
- Carbohydrate 5.236495 g
- Cholesterol 39.68933234 mg
- Fat 13.769083588 g
- Fiber 0.946950015544891 g
- Protein 11.202103547 g
- Saturated Fat 4.10067670792 g
- Serving Size 1 1 servings of about 1 1/3 cup (198g)
- Sodium 667.92477124 mg
- Sugar 4.28954498445511 g
- Trans Fat 1.13225659166 g
- Calories 190 calories
Step-by-step
- Preheat the oven to 425 degrees.
- Cover a large sheet pan (or two smaller sheet pans) with foil and spray with cooking spray.
- Place peppers, onion and sausage on the sheet pan, spray with cooking spray and toss with 1/2 teaspoon Cajun seasoning.
- Roast for 8 minutes.
- Meanwhile, prepare the shrimp and toss it in 1/2 teaspoon Cajun seasoning and paprika.
- Take the sheet pan from the oven and add the shrimp and tomatoes.
- Cook for another 6 minutes.
- Remove and add the rice and remaining teaspoon Cajun seasoning.
- Toss the mixture and place in the oven for 2 more minutes.
- Remove from the oven and sprinkle with fresh chopped parsley.
- Taste and add salt & pepper only if needed.
- Enjoy!
My One-Pan Wonder: Sheet Pan Jambalaya
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of homework, soccer practice, and the ever-present need to get a healthy and delicious meal on the table. That's why I've become a huge fan of sheet pan dinners. They're simple, quick, and minimize cleanup—a trifecta of winning features in my book! This Sheet Pan Jambalaya recipe has become a family favorite. It's vibrant, flavorful, and satisfying, all while requiring minimal effort. The best part? It's practically foolproof!
The beauty of this recipe lies in its simplicity. I used to dread making jambalaya, envisioning hours spent stirring and monitoring a complicated pot of ingredients. This sheet pan method changes everything. The oven does most of the work, allowing me to attend to other tasks while a delicious meal practically cooks itself. I love how the flavors meld together as the ingredients roast, creating a depth of taste that’s hard to achieve with other cooking methods. The slight char on the vegetables and sausage adds a wonderful smoky complexity that elevates the dish to another level.
Ingredient Spotlight: I always try to use fresh, high-quality ingredients whenever possible. The vibrant colors of the bell peppers not only add visual appeal but also contribute to the overall flavor profile. I typically choose a mix of red and yellow for a beautiful contrast, but any combination will work. And let's not forget the shrimp! Make sure to buy fresh, high-quality shrimp and to thaw it properly before cooking, to ensure that it cooks evenly and doesn't become tough. Finally, the Cajun seasoning is key. I use a blend that I make myself (using my grandmother’s secret recipe!), but store-bought blends work just as well. Adjust the amount to suit your spice preference. You can easily adjust this recipe to accommodate dietary needs and preferences. Want to make it vegetarian? Simply omit the sausage and shrimp, and add some extra vegetables like mushrooms, zucchini, or eggplant. Feel free to experiment with different types of sausage, too! Andouille sausage would be a fantastic addition. If you prefer a spicier kick, simply add more Cajun seasoning.
Beyond Dinner: This Sheet Pan Jambalaya isn’t limited to just weeknight dinners. It’s also perfect for casual gatherings and potlucks. The vibrant colors and amazing aromas will impress your guests, and the one-pan cleanup will leave you with more time to enjoy the company. I've even been known to adapt this recipe for meal prepping. Simply double or triple the recipe, and you’ll have delicious lunches or dinners ready to go for the entire week. The leftovers actually taste even better the next day!
This Sheet Pan Jambalaya is more than just a recipe; it’s a time-saving solution, a flavor explosion, and a testament to the power of simple, delicious cooking. It's a recipe that has freed up my time, improved my family's diet, and allowed me to enjoy the cooking process without the added stress of complicated techniques. Give it a try; I think you'll find it becomes a new favorite in your home too!
Tips for Success:
- Don't overcrowd the pan: Overcrowding will prevent the ingredients from cooking evenly. If necessary, use two smaller sheet pans instead of one large one.
- Adjust cooking time: Cooking times may vary depending on your oven and the size of your ingredients. Keep an eye on the dish and adjust the cooking time as needed.
- Season to taste: Don't be afraid to adjust the seasonings to your liking. Start with less and add more as needed.
- Use fresh ingredients: Fresh ingredients always result in the best flavor.
- Get creative with vegetables: Feel free to add other vegetables, such as zucchini, mushrooms, or bell peppers, to customize the dish to your liking.
