Sheet Pan Jambalaya
Easy chicken, sausage, and shrimp Sheet Pan Jambalaya is a tasty one pan recipe that combines everything you love about this delicious Cajun classic at home with very little clean up!
Servings:4 servings
Ingredients
- 3 boneless skinless chicken breasts, cut into 1-inch pieces
- 1 pound andouille sausage, sliced into ¼ inch rounds
- 2 bell peppers, cored and chopped (I used red, yellow, and green)
- 3 celery ribs, chopped
- 1 jalapeno pepper, seeds and stem removed, finely diced
- 2 tablespoons oil
- 1 pound medium or large raw shrimp, peeled and de-veined
- 1 14-ounce can crushed tomatoes
- 4 teaspoons cajun seasoning, see notes for my DIY version!
- 2 cups cooked white rice, cook your own, or ready rice works great!
Instructions
- Preheat oven to 400 degrees and grease a large sheet pan.
- Arrange chicken, sausage, bell peppers, celery, and jalapenos on the pan and drizzle with oil. Toss to coat, then sprinkle with 2 teaspoons of the cajun seasoning and toss again to coat. Make sure it is all spread out into a single layer on the pan before transferring to the oven to cook for 10 minutes.
- Add shrimp, crushed tomatoes, rice, and remaining 2 teaspoons cajun seasoning to the pan, toss well, and return to oven for 5-7 minutes until shrimp is pink and cooked through.
- Add salt and pepper to taste if needed, garnish with chopped cilantro or parsley (optional) and serve.
Notes
For DIY cajun seasoning stir together:
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cracked black pepper (1/4 teaspoon finely ground black pepper)
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
-
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
Nutrition
Calories: 788 kcal, Carbohydrates: 28 g, Protein: 66 g, Fat: 44 g, Saturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 435 mg, Sodium: 2023 mg, Potassium: 1015 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 3055 IU, Vitamin C: 83 mg, Calcium: 212 mg, Iron: 5 mg
