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One-Pan Jambalaya

One-Pan Jambalaya is an easy, nutritious, 30-minute meal of oven-roasted & seasoned sausage, shrimp, veggies, and rice. Everything gets cooked together in one pan!
Course Dinner, Main Course
Cuisine American, Healthy
Keyword one pan jambalaya
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 915kcal
Author Chelsea, Adapted from Cooking Light
Cost $14.12


  • 15×21 inch sheet pan
  • Olive oil cooking spray


  • 3 sweet bell peppers (we use a red, yellow, & green)
  • 1 medium yellow onion
  • 13 oz (368g) smoked sausage Note 1
  • 3 tablespoons extra virgin olive oil, separated use
  • 2 and 1/2 teaspoons Creole seasoning, separated use
  • 2 teaspoons Italian seasoning
  • 8 ounces (230g) medium shrimp, raw, peeled and deveined
  • 1/2 teaspoon paprika
  • 1 and 1/2 cups (265g) cherry tomatoes, halved
  • Fine sea salt and pepper
  • 2/3 cup (68g) sliced green onions
  • 2 packages (8.5 oz.; 240g EACH) precooked jasmine rice Note 2
  • Optional: fresh flat-leaf Italian parsley, 1/2 teaspoon red pepper flakes


  • PREP: Preheat the oven to 425 degrees. Lightly spritz a 15x21-inch sheet pan with cooking spray. (Everything will fit on a 15x21-inch sheet pan, but you'll need 2 smaller 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.
  • ROAST PEPPERS, ONION, AND SAUSAGE: 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 2 teaspoons Italian seasoning. Toss to coat everything, space out evenly (See Note 3), and bake for 8 minutes.
  • SHRIMP: Meanwhile, prepare the shrimp. Make sure it is peeled and 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 1/2 teaspoon paprika. Cut the tomatoes in half.
  • ROAST SHRIMP AND TOMATOES: Take the sheet pan from the oven and toss everything then space things out again into one even layer. Add the seasoned shrimp and tomatoes. Cook for another 6-8 minutes. Remove and add the packaged rice (no need to microwave or prepare it at all; just knead it a bit before opening it up), remaining 1 (up to 1 and 1/2) teaspoons Creole seasoning (to taste), and salt & pepper to taste. (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper.) Toss everything together, space out, and then return to the oven for 2 more minutes.
  • ENJOY: Remove from the oven and sprinkle with fresh green onions and fresh chopped parsley. Enjoy immediately! Add red pepper flakes to individual plates if desired.



Note 1: Sausage: Use Cajun-style andouille smoked sausage for more flavor or hardwood smoked turkey sausage (less spicy). Any smoked sausage works, but those are our two favorites to use! Be sure to used smoked sausage, since it is already cooked.
Note 2:Rice: Use pre-cooked rice such as Uncle Ben's Ready Rice (we use Jasmine Ready Rice). Alternatively, use leftover cooked rice.
Note 3: Veggies: The more space the vegetables have (aka the less crowded they are) the better they roast. When vegetables are overlapping or crowded onto a sheet pan, they end up steaming instead of roasting. This greatly affects the end taste/texture. Overlapping veggies that don't have enough room to roast will also take much longer to cook through to tender.


Calories: 915kcal | Carbohydrates: 108g | Protein: 34g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 208mg | Sodium: 1249mg | Potassium: 920mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4178IU | Vitamin C: 148mg | Calcium: 189mg | Iron: 5mg