One Sheet Jambalaya with Shrimp and Sausage
Big, bold Louisiana flavors all on one pan. This Sheet Pan Jambalaya with Shrimp & Sausage is packed with protein, loaded with veggies, and comes together without standing over the stove. Weeknight dinner just got a serious upgrade. 😉
The vegetable base is the classic Cajun holy trinity: onions, bell peppers, and celery, seasoned with a store-bought spice blend for ease. But I also walk you through a simple DIY seasoning mix using spices you probably already have in your pantry. Want more heat? Grab a spicier pre-cooked poultry sausage or add an extra pinch of cayenne and you’ll be covered!
I’ve always had a soft spot for jambalaya: the smoky spices, the hearty mix of protein, the way everything comes together in one satisfying forkful. Traditional versions can be a little fussy though, so I gave it a Joy-style refresh. Everything roasts together on a single pan, the flavors build beautifully in the oven, and cleanup is blessedly simple. Sigh.
More sheet pan suppers you should try! One Sheet Mediterranean Shrimp, Sheet Pan BBQ Chicken Pizza, Sheet Pan Pineapple Chicken, Sheet Pan Lemon Garlic Chicken, and Sheet Pan Harissa Salmon.
Try this One-Skillet Cilantro Lime Shrimp next!
One Sheet Jambalaya with Shrimp and Sausage
Ingredients
- 2 Tablespoons extra virgin olive oil, divided
- 12 oz pre-cooked andouille chicken sausage, sliced into bite-size circles
- 1 large green or red bell pepper, cut into ½-inch slices
- 1 medium onion, cut into ½-inch pieces
- 8 oz grape or cherry tomatoes
- 2 celery stalks, thinly sliced into ½-inch pieces
- 1 Tablespoon Creole or Cajun seasoning blend, divided*
- 1- pound uncooked shrimp, peeled, deveined, tail off
- 1 teaspoon lemon zest, optional
- Optional garnish: lemon wedges, hot sauce, fresh chopped parsley, sliced scallions.
*You can make your own Creole seasoning blend by mixing the following spices in a small bowl:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ to ¼ teaspoon cayenne pepper, or more if you like heat
Instructions
- Preheat oven to 400°. Mist a large sheet pan (or 2 standard-size pans) with nonstick oil spray. Set aside.
- In a large bowl add 1 tablespoon olive oil, sausage, peppers, onion, tomatoes, and celery. Add 1 ½ teaspoons of Creole/Cajun seasoning blend. Mix until everything is well coated in oil and spices. Spread evenly onto the prepared baking sheet(s) into one layer. Roast in the oven for about 20 minutes, or until veggies start to become nicely charred on the edges.
- While veggies and sausage are roasting in oven, add the shrimp in a medium bowl and toss with the remaining 1 tablespoon olive oil and remaining 1 ½ tsp Creole/Cajun seasoning blend. Add optional lemon zest, if desired. Mix well until shrimp are evenly coated.
- When veggies and sausage reach 20-minute mark in oven, remove sheet pan(s) and using tongs, place shrimp on cooked veggies and sausage. Roast for another 8 to 10 minutes or until shrimp turn pink. (Larger prawns will take about 10 to 12 minutes).
- Serve immediately with your choice of rice (brown rice, cauliflower rice, etc.), and garnish with optional fresh lemon wedges, hot sauce, parsley, and/or scallions.
Loved this meal and so easy to prep. Picky husband asked for seconds. Used the home made cajun as you listed here omitting cayenne as he dislikes heat. Just added pinches of store bought cajun to amp it up a bit. Great recipe to add to our rotation. Thank you!
So glad you enjoyed this one!! Thanks for sharing your wonderful review! (“picky husband asked for seconds” woooo!)