Sheet Pan Jambalaya Recipes

SHEET PAN JAMBALAYA

Sheet Pan Jambalaya image

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!

Provided by Lindsay

Categories Dinner

Time 50m

Number Of Ingredients 12

Ingredients

6 ounces kielbasa sausage, sliced (Charlotte recommends no-sugar-added)
1 onion, sliced
1 red bell pepper, sliced
2 tablespoons olive oil (Charlotte recommends avocado oil but I don't normally have that on hand, so I used olive oil)
2 teaspoons Cajun seasoning, divided
2 tablespoons tomato paste
2 bags frozen cauliflower rice (10 oz. each, 20 oz. total)
sea salt and black pepper
1/2 lb. wild-caught shrimp, peeled and deveined, with tails on
2 tablespoons melted butter
fresh parsley, to garnish
lemon juice, to serve

Steps:

Preheat the oven to 425 degrees. Add the kielbasa sausage, onion, and bell pepper to a large sheet pan along with the olive oil and 1 teaspoon of Cajun seasoning. Toss the vegetables and sausage to make sure they are well-coated. Transfer the pan to the oven and cook for 10 minutes.
Remove the vegetables and sausage from the oven, add the tomato paste, and stir to thoroughly mix it in with the vegetables. Add the frozen cauliflower rice and remaining teaspoon of Cajun seasoning to the pan. Toss all the ingredients together until the are well-incorporated and return the pan to the oven. Continue to cook for 15-20 minutes, stirring occasionally, until the cauliflower rice is cooked through and most of the liquid has evaporated.
Taste the jambalaya and season with salt and pepper. Add the raw shrimp on top of the jambalaya and drizzle the butter over the top.
Return the pan to the oven and cook for 5-7 minutes, until the shrimp is cooked through and pink. Garnish with fresh parsley and a squeeze of lemon juice.

Nutrition Facts : Calories 327 calories, Sugar 7.5 g, Sodium 672.3 mg, Fat 21.2 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 16.5 g, Fiber 5.2 g, Protein 21.2 g, Cholesterol 136.2 mg

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

Ingredients

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.

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

Ingredients

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

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