Sheet Pan Jambalaya with Shrimp and Sausage
Loaded with veggies and smoky Cajun spices, this dinner takes a little chopping, then the oven does the work, and there’s just one pan to clean. Weeknight dinner, done!
Ingredients
- 2 Tablespoons extra virgin olive oil, divided
- 14 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
- 1 pint (~10 ounces) 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
- Prep the oven and pan. Preheat the oven to 400°F with a rack in the middle position. Generously mist a large rimmed sheet pan (18x13 inches) with nonstick oil spray and set aside. If you only have standard-size pans, use two. The veggies need room to roast rather than steam.
- Season the sausage and veggies. In a large bowl, combine the sausage, bell pepper, onion, tomatoes, and celery. Drizzle with 1 tablespoon of the olive oil and sprinkle with 1½ teaspoons of the seasoning blend. Toss until everything is evenly coated in oil and spices.
- Roast. Spread the mixture onto the prepared pan in a single layer; some overlap here and there is perfectly fine. Roast for about 20 minutes, until the veggies are tender and nicely charred around the edges and the tomatoes are starting to blister and burst. If using two pans, swap their positions on the racks halfway through so they roast evenly.
- Season the shrimp. While the sausage and veggies roast, pat the shrimp dry with paper towels (dry shrimp take on seasoning better and won’t water down the pan). In the same bowl you used for the veggies (no need to wash it), toss the shrimp with the remaining 1 tablespoon olive oil and remaining 1½ teaspoons seasoning blend until evenly coated. If you’re baking the lemon zest in, add it now.
- Add the shrimp and finish roasting. At the 20-minute mark, carefully remove the pan from the oven. Give the sausage and veggies a quick stir, then use tongs to arrange the shrimp in a single layer over the top. Return the pan to the oven for 8 to 10 minutes, just until the shrimp are pink and opaque and curled into a loose “C.” (Jumbo shrimp or prawns will need 10 to 12 minutes.) Pull them as soon as they turn, since shrimp go from tender to rubbery quickly.
- Serve and enjoy! Spoon the jambalaya over your choice of brown rice, cauliflower rice, quinoa, or another grain, along with any pan juices. If you skipped the zest earlier, you may want to grate it over the top now, then finish with optional lemon wedges, hot sauce, parsley, and/or scallions.
Notes
- How to use the optional lemon zest: Toss the zest with the shrimp before roasting and it mellows into a subtle, warm citrus note that blends right into the spices. Or save it for the end and grate it over the finished pan for a bright, fresh pop of flavor and a little color. That’s my choice when I’m serving it to company. Either way, zest the lemon before cutting it into wedges.
- About the seasoning blend: Store-bought Creole and Cajun blends vary a lot in salt and heat, and andouille sausage already brings plenty of both, so I start with 1 tablespoon and let everyone add hot sauce at the table. My homemade blend makes a little over 1 tablespoon. Use 1 tablespoon here and save the rest for next time.
- Mild or fiery, your call: If you’re making the homemade Creole seasoning blend, ⅛ teaspoon cayenne gives a gentle warmth; bump it up to ¼ teaspoon or more for a true Louisiana kick. With any blend, you can also turn up the heat with a hot andouille or a pinch of extra cayenne.
- Shrimp size matters with cook time: I use large shrimp (about 26 to 30 per pound). Smaller shrimp may be done in 6 to 7 minutes, so check early. Frozen shrimp work beautifully (pick up frozen shrimp already peeled and deveined, with tails off). Just thaw them completely and pat them very dry before adding the olive oil and seasoning.
- Don’t crowd the pan: If the veggies are piled on top of each other, they’ll release liquid and steam instead of char. Use a single layer, and two pans if needed.
- Sausage swaps: Andouille gives the most authentic smoky-spicy flavor, but a sweet Italian chicken sausage makes a milder, more kid-friendly version. Really, ANY fave pre-cooked sausage will work great.
- Make-ahead: Chop the veggies, slice the sausage, and mix the seasoning blend up to a day ahead, then store everything covered in the fridge. Come dinnertime, it’s toss, roast, and done!
- Gluten-free and dairy-free: This recipe is naturally dairy-free. To keep it gluten-free, check the labels on your sausage and seasoning blend.
- Storage: This one is best served fresh, while the shrimp are juicy and tender. Leftovers will keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium-low or in the microwave in short bursts so the shrimp don’t toughen.
Nutrition Information per serving
Serving Size: 2.5 cupsCalories: 200Carbohydrates: 8gProtein: 22gTotal Fat: 9g— Unsaturated Fat: 7.5g— Saturated Fat: 1.5gCholesterol: 145mgSodium: 820mgPotassium: 420mgFiber: 1gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 30mgIron: 1mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.