Sheet Pan Shrimp and Sausage Jambalaya
A quick and easy sheet pan jambalaya featuring spicy sausage, succulent shrimp, and a medley of vegetables all roasted together for a flavorful, one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
1 pound andouille sausage, sliced into 1/2-inch rounds
1 pound large shrimp, peeled and deveined
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup long grain white rice, rinsed
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 cups chicken broth
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the sliced andouille sausage, diced green bell pepper, diced red bell pepper, diced onion, and minced garlic.
Add the rinsed rice, diced tomatoes with their juice, chicken broth, Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, olive oil, salt, and black pepper to the bowl. Stir well to combine all ingredients evenly.
Lightly grease a large rimmed sheet pan with cooking spray or a little olive oil.
Spread the rice and sausage mixture evenly on the prepared sheet pan.
Cover the sheet pan tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Carefully remove the foil and evenly arrange the peeled and deveined shrimp over the rice mixture.
Return the sheet pan to the oven, uncovered, and bake for an additional 5 to 7 minutes, or until the shrimp are pink and opaque and the rice is tender.
Remove from the oven and let the jambalaya rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.