Sheet Pan Jambalaya Recipe By Tasty

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EASY JAMBALAYA RECIPE BY TASTY



Easy Jambalaya Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 chicken breasts, diced
1 lb andouille sausage, sliced
4 cloves garlic
1 jalapeño pepper, diced
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 ribs celery, diced
3 cups chicken stock
14 oz tomato, crushed
1 ½ cups rice
2 tablespoons cajun seasoning
1 bay leaf
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 lb shrimp
salt, to taste
pepper, to taste

Steps:

  • Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
  • Add crushed garlic and a diced jalapeño pepper.
  • NOTE: Leave the jalapeño seeds in for extra spice
  • Stir in diced onion, peppers, celery until they're soft.
  • Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
  • Cover and simmer stew for 30 minutes.
  • NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
  • Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
  • Enjoy!

Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams

SHEET-PAN JAMBALAYA RECIPE BY TASTY



Sheet-Pan Jambalaya Recipe by Tasty image

Here's what you need: medium yellow onion, red bell pepper, yellow bell pepper, green bell pepper, chicken sausage, olive oil, creole seasoning, raw shrimp, paprika, tomato, rice, scallion

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 medium medium yellow onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
2 cups chicken sausage, sliced into coins
olive oil, to taste
1 ¼ tablespoons creole seasoning, divided
1 lb raw shrimp, peeled and deveined
½ teaspoon paprika
1 ½ cups tomato, diced
4 cups rice, cooked, we used brown rice
scallion, sliced, for garnish

Steps:

  • Preheat the oven to 425°F (220°C).
  • On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Using your hands, mix everything together well.
  • Bake for 8 minutes, or until chicken sausage begins to brown.
  • While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and ½ teaspoon paprika. Stir to coat.
  • Remove the vegetables and sausage from the oven, and add the seasoned shrimp and diced tomatoes. Mix everything together.
  • Return everything to the oven for 6 minutes, or until the shrimp is just done.
  • Remove from the oven and add the cooked rice, mixing everything together well.
  • Garnish with sliced scallions and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 79 grams, Fat 16 grams, Fiber 4 grams, Protein 45 grams, Sugar 9 grams

SHEET-PAN JAMBALAYA WITH CAULIFLOWER RICE



Sheet-Pan Jambalaya with Cauliflower Rice image

Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
4 ounces boneless skinless chicken breasts, cut into 1-inch pieces
2 fully cooked andouille sausage links, sliced
4 garlic cloves, minced
3 tablespoons olive oil
4 teaspoons reduced-sodium Creole seasoning, divided
1 package (10 ounces) frozen riced cauliflower
1/2 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups cherry tomatoes, halved

Steps:

  • Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 2 teaspoons Creole seasoning; toss to coat. Bake 8 minutes., Meanwhile, cook cauliflower according to package directions. Toss shrimp with remaining 2 teaspoons Creole seasoning. Add shrimp, tomatoes and cauliflower to pan; stir to combine. Bake until shrimp turn pink, 5-7 minutes longer.

Nutrition Facts : Calories 366 calories, Fat 23g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 1301mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

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Top Asked Questions

What is sheet pan Jambalaya?
Sheet Pan Jambalaya: maximum flavor, minimal dishes. Sausage, peppers, onions, shrimp, and cauliflower rice all roasted up on a sheet pan. Big flavor, easy dinner! Jump to Recipe this recipe
What are the ingredients in jambalaya?
The ingredients in this jambalaya recipe include the “trinity” of green bell pepper, onion and celery, rice, diced tomatoes, chicken broth, spices, chicken and andouille sausages. Feel free to add shrimp to this dish if you’d like.
What is the healthiest way to cook Jambalaya?
This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper. —Julie Peterson, Crofton, Maryland Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 2 teaspoons Creole seasoning; toss to coat.
How do you cook jambalaya in aluminum foil?
Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours.

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