Sheet Pan Jambalaya
Shrimp, sausage, peppers, onions, and all the bold seasonings of classic jambalaya made simple by cooking quickly on a sheet pan. Serve with rice and dinner is done!
Ingredients
- 1 lb raw shrimp, peeled, deveined 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 cubes or slices
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- Cajun seasoning, generous sprinkling (1+ tablespoons)
- sliced green onions, for garnish (optional)
- Cooked white rice, on the side for serving
Instructions
- 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.
Notes
- Chicken can also be added. I would suggest using pre-cooked rotisserie chicken or something similar and add it at the end. It would be easier than trying to adjust cooking times with raw chicken and shrimp.
Tried this recipe?Let us know how it was!