Sheet Pan Jambalaya

Sheet pan dinners are becoming a favorite around here! A while back I made my Sheet Pan Greek Chicken & Green Beans and y’all loved it. I have been brainstorming ideas for new sheet pan dinners and came up with this easy and flavorful Sheet Pan Jambalaya. The little East Texas town I grew up in was very close to Louisiana so we had a lot of Cajun restaurants in my area. I have always loved gumbo, etouffee, jambalaya, boudin, and pretty much every classic Cajun dish. I definitely don’t cook it enough though!

Recently, a huge dream came true when I was featured on Food Network’s Diners, Drive-Ins, and Dives at a Cajun restaurant in Logan, Utah called Maymoe’s. I discovered it over a year ago and fell IN LOVE! The owner, Jason, is from Louisiana so his food is the real deal! I was so honored and excited to be a part of filming and was so happy that mine and my husband’s interviews were featured on the show. If you ever want to look it up it’s “Season 32 Episode 11” titled “Hometown Inspiration.”

Filming at Maymoe’s!
Dream come true!
Owner Jason Davis (left) with my husband and I

I love to eat Cajun food but I really don’t cook it very often. Ever since my experience filming at Maymoe’s I have been inspired! If you’ve never had Jambalaya, it is a rice dish that usually has andouille sausage, shrimp, and/or chicken with vegetables and lots of Cajun spice. This is definitely a shortcut version but is still so full of bold flavor. The shrimp really elevates the dish and makes it seem much “fancier” than it actually is.

There is usually a good variety of andouille sausage at the grocery store. It is basically a heavily smoked sausage with lots of bold spices. It’s not spicy though!
Use your favorite Cajun seasoning. Yes I have all of these! I chose to use the Original on the left but any would be great. Just make sure to use lots!

Everyone in my family loved this! Chicken is often used in Jambalaya as well but I chose to leave it out of this one. I thought that trying to cook raw chicken with the shrimp would have been tricky with timing. As the recipe note suggests, you could add some shredded rotisserie chicken at the end and that would be a delicious addition. We loved this with a side of rice and buttermilk cornbread. Yum!

My Sheet Pan Jambalaya is a taste of HOME for me! Cajun food is hard to come by here in Utah so I’m thrilled to have a new, easy recipe that I can make when the craving hits. I know you’ll love this yummy Cajun dish too!

Sponsored post for Lee’s Marketplace.

Sheet Pan Jambalaya

  • Servings: Serves 6-8
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1 lb shrimp, peeled and tail removed
1 lb andouille sausage, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
2 stalks celery, sliced
1 cup grape or cherry tomatoes
4 tablespoons butter, cut into slices
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
Cajun seasoning, generous sprinkling (1-2 tablespoons)
Green onions for garnish (optional)

Cooked rice (on the side)


Preheat oven to 400 degrees. Add bell peppers, onion, celery, and tomatoes to a large sheet pan and arrange in a single layer. Drizzle with olive oil and Worcestershire sauce then place tabs of butter on top of vegetables. Sprinkle with Cajun seasoning. Place in oven and cook for 10 minutes.

Remove pan from oven and place sausage and shrimp evenly over the top of the vegetables. Sprinkle with more Cajun seasoning. Place back in oven and cook for 5-10 minutes or until shrimp is pink and cooked through.

Serve over rice.

1. Chicken can also be added. I would suggest using pre-cooked rotisserie chicken or something similar and add it to the end. It would be easier than trying to adjust cooking times with raw chicken and shrimp.