One-Pan Jambalaya

4.89 from 9 votes

One-Pan Jambalaya is a quick, flavorful meal with seasoned sausage, shrimp, veggies, and rice—all roasted together for an easy 30-minute dinner!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Healthy

Keyword: one pan jambalaya

Servings: servings

Author: Chelsea Lords

Cost: $14.12

Equipment

Sheet pan (15" x 10") 15 x 21-inch

Ingredients

Cooking spray
3 bell peppers I use a red, yellow, and green
1 medium yellow onion
13 ounces smoked sausage see note 1
3 tablespoons olive oil divided
2-1/2 teaspoons Creole seasoning divided
2 teaspoons Italian seasoning
8 ounces medium shrimp raw, peeled, and deveined
1/2 teaspoon paprika
1-1/2 cups cherry tomatoes halved
Salt and pepper
2/3 cup sliced green onions
2 (8.5-ounce) packages cooked jasmine rice see note 2
fresh flat-leaf parsley optional
1/2 teaspoon red pepper flakes optional

US - Metric

Instructions

Preheat oven to 425℉. Lightly spritz a 15x21-inch sheet pan with cooking spray. (Everything will fit on a 15x21-inch sheet pan, but you’ll need 2 sheet pans if you don’t have this size.) Remove the stem and seeds and chop the bell peppers into 1-inch pieces. Halve and then thinly slice the yellow onion. Slice the sausage into thin, 1/2-inch coins.
Place the cut peppers, onion, and sausage on the prepared sheet pan. Toss with 2 tablespoons (27g) olive oil, 1/2 teaspoon Creole seasoning, and Italian seasoning. Toss to coat everything, space out evenly (see note 3), and bake for 8 minutes.
Meanwhile, prepare the shrimp. Make sure it is peeled, deveined, and fully thawed if using frozen. You can also remove the tails here if desired. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon Creole seasoning, and paprika. Cut tomatoes in half.
Remove sheet pan from oven and toss everything, then space things out again into an even layer. Add seasoned shrimp and tomatoes. Cook another 6–8 minutes. Remove and add packaged rice (no need to microwave or prepare it at all; just knead it a bit before opening it), remaining 1 (up to 1 and 1/2) teaspoons Creole seasoning (to taste), and salt and pepper to taste. (I add 1 teaspoon salt and 1/2 teaspoon pepper.) Toss everything together, space out, then return to the oven for 2 more minutes.
Remove from oven and sprinkle with fresh green onions and fresh chopped parsley. Enjoy immediately! Add red pepper flakes to individual plates if desired.

Video

Notes

Note 1: Use Cajun-style andouille smoked sausage for more flavor or hardwood smoked turkey sausage (less spicy). Any smoked sausage works, but those are my favorites! Be sure to used smoked sausage, since it is already cooked.

Note 2: Use pre-cooked rice such as Uncle Ben’s Ready Rice (I use Jasmine Ready Rice). Alternatively, use leftover cooked rice.

Note 3: The more space the vegetables have, the better they roast. When vegetables overlap on a sheet pan, they end up steaming instead of roasting, making the veggies softer and soggy. Crowded veggies will also take much longer to cook through to tender.

Storage: Keep cooled-to-room-temperature jambalaya in an airtight container in the fridge for up to 3–4 days. Freeze for up to 3 months.

Nutrition