RecipeOne Sheet Jambalaya with Shrimp and Sausage

Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 22 g
  • Total Fat: 1.5 g
    • Unsaturated Fat: 7.5 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 145 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 1 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 820 mg

Big, bright, and bold flavors come together quickly in this quintessential, one-and-done Sheet Pan Jambalaya with Shrimp & Sausage! Packed with protein and vibrant veggies, this aromatic and scrumptious dish is sure to be a hit in your household. I use sliced onions, bell peppers, and celery as my vegetable base — the holy trinity and savory backbone of Cajun and Creole cooking—flavored with a store-bought spice combo. However, I also show you how to easily create a DIY seasoning blend using everyday individual spices you probably have stashed in your pantry. If you want to turn up the heat, opt for a spicier pre-cooked sausage or add a pinch more cayenne and get ready to feel the burn.

  • Prep time
  • Total Time
This recipe makes 4-6 servings
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
  • • 1/8 to ¼ teaspoon cayenne pepper (or more if you like heat)
Preparation:

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.

 

Try this One Sheet Shrimp and Sausage Scampi!