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.

Zucchini Noodle Shrimp Stir Fry

Does anyone else have an abundance of zucchini right now? Here in Utah, it’s the beginning of harvest for my garden and I’m so happy about it! We have two large garden boxes that are full of zucchini, green beans, poblano peppers, banana peppers, acorn squash, herbs, and of course tomatoes. Let’s not forget about my raspberry bushes next to the boxes because they are going crazy this year. I love it!

My kids aren’t usually fans of zucchini unless it’s deep fried or baked in bread but I wanted them to like it in a healthier way. I came up with this version of shrimp stir fry and we all devoured it! Making the “zoodles” with a spiralizer is so much fun and a great way to get the kids in the kitchen helping. The sauce for this is so easy-just 4 ingredients! The veggies are versatile too because you can, for example, leave out the onions, add mushrooms, use a different pepper, etc. If you’re not a shrimp fan, you could even swap it for chicken breast.

Today, I made this dish for one of my cooking segments on ABC4’s Good Things Utah and it was a hit. The segment went so well and the crew gobbled it up right out of the pan when the show was over. Wish I had gotten a picture of that! Ha! You can watch me make it here.

Zucchini Noodle Shrimp Stir Fry

  • Servings: 6
  • Difficulty: moderate
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½ cup chicken broth
1/3 cup hoisin sauce
1 tablespoon soy sauce
3 teaspoons cornstarch
2 tablespoons olive oil, divided
1 pound shrimp, shelled and deveined
½ teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon sesame oil
½ red bell pepper, thinly sliced
¾ cup shredded carrots
1 bunch green onions, sliced and divided
8 oz bag sugar snap peas
2 large cloves garlic, minced
1 teaspoon fresh ginger, minced
2 medium-sized zucchini, spiralized


In a small bowl, whisk broth, hoisin, soy, and cornstarch until combined. Set aside.

In a large skillet or wok over medium heat, add 1 tablespoon olive oil. Once heated, add shrimp. Season shrimp with salt and pepper while in the pan.

Cook for about 1 minute per side, until pink on both sides. Transfer to a plate.

Add remaining olive oil and sesame oil to pan then add bell pepper and carrots. Cook for 3 minutes or until slightly tender. Add green onions (set a few aside first for garnish), peas, garlic and ginger. Cook for 1-2 minutes.
Add sauce and increase heat to medium-high.

Cook, stirring frequently for 2-3 minutes to allow sauce to thicken a little. Add zucchini noodles and stir to combine with the sauce and vegetables. Cook for 3 minutes or until noodles begin to soften.

Add shrimp back to pan and stir. Transfer to a serving plate to stop cooking process and serve immediately. Garnish with green onions.

*Note: Mushrooms would be a great addition. Cubed chicken breast can replace the shrimp if desired.

Ready for my cooking segment on the set of Good Things Utah!