Bold, smoky, and packed with Southern flavor, this Sheet Pan Jambalaya is a one-pan wonder that makes dinner feel like a party. Roasted sausage, juicy shrimp, sweet bell peppers, and seasoned rice all come together in the oven, soaking up that irresistible mix of spices. With everything cooking on one tray, cleanup is easy, but the flavor is anything but basic.

Behind the Recipe

The first time I made jambalaya, I was standing over the stove for what felt like forever, stirring and watching, afraid something would burn. That’s when I had a lightbulb moment — what if I took the essence of jambalaya and baked it on a sheet pan instead? It worked like magic. The oven roasts everything to perfection and locks in those deep, rich Cajun flavors with way less effort.

Recipe Origin or Trivia

Jambalaya is a beloved Creole and Cajun dish from Louisiana, traditionally made on the stovetop with rice, meat, seafood, and vegetables. This sheet pan version is a modern spin that simplifies the cooking process without sacrificing that layered, spicy flavor. It keeps the spirit of jambalaya alive but gives it a weeknight-friendly twist.

Why You’ll Love Sheet Pan Jambalaya

This isn’t just easy — it’s deeply flavorful, hearty, and exciting.

Versatile: Swap proteins, tweak spice levels, or add more veggies — it adapts easily.

Budget-Friendly: Uses simple pantry staples and stretches into multiple servings.

Quick and Easy: Minimal chopping and everything bakes together.

Customizable: Adjust the heat, meat, or grain to suit your taste.

Crowd-Pleasing: Bold, comforting, and always a hit.

Make-Ahead Friendly: Prep everything and bake when ready.

Great for Leftovers: Reheats beautifully with all the flavor still intact.

Chef’s Pro Tips for Perfect Results

This dish is all about balance — flavor, texture, and timing. Here’s how to get it just right.

Use Fully Cooked Sausage: It crisps up better and saves time.
Pat Shrimp Dry: Helps them roast, not steam, for a better texture.
Don’t Overcrowd the Pan: Give everything space to caramelize.
Add Shrimp Last: Toss them in toward the end so they stay juicy and tender.
Use Foil or Parchment: Makes cleanup quick and easy.

Kitchen Tools You’ll Need

No fancy cookware here — just the basics.

Rimmed Sheet Pan: Large enough to fit everything without overlap.

Mixing Bowls: For tossing ingredients with spices and oil.

Tongs or Spatula: For flipping halfway and mixing everything up.

Measuring Spoons: To get those Cajun spices just right.

Aluminum Foil or Parchment Paper: Optional, but great for easy cleanup.

Ingredients in Sheet Pan Jambalaya

This recipe brings the heat, the spice, and the comfort in every bite.

Raw Shrimp: 1 pound, peeled and deveined. Adds juicy seafood richness.
Fully Cooked Smoked Sausage: 12 oz, sliced. Gives smoky, meaty flavor with crispy edges.
Red Bell Pepper: 1, sliced. Brings sweetness and vibrant color.
Green Bell Pepper: 1, sliced. Balances out the red with a touch of bitterness.
Yellow Onion: 1, thinly sliced. Adds sweetness and depth.
Garlic: 3 cloves, minced. Boosts that savory base.
Olive Oil: 3 tablespoons. Helps everything roast evenly.
Cajun Seasoning: 2 tablespoons. The heart of jambalaya flavor — spicy, smoky, and bold.
Paprika: 1 teaspoon. Adds warmth and color.
Salt: 1/2 teaspoon. Enhances and balances all the flavors.
Black Pepper: 1/2 teaspoon. Adds a little extra bite.
Cooked Rice: 3 cups. The hearty base that soaks up all the goodness.
Fresh Parsley: 2 tablespoons, chopped. A fresh, herby finish.
Lemon Wedges: For serving. A bright splash to balance the spice.

Ingredient Substitutions

Flex this recipe with what you have on hand.

Shrimp: Use chicken, tofu, or scallops instead.
Smoked Sausage: Turkey sausage or a plant-based sausage works well too.
Cooked Rice: Try quinoa or cauliflower rice for a lower-carb option.
Cajun Seasoning: Use Creole seasoning or mix paprika, cayenne, thyme, and garlic powder.
Olive Oil: Canola or avocado oil are great alternatives.

Ingredient Spotlight

Cajun Seasoning: This is what gives jambalaya its unmistakable kick. It blends paprika, garlic, cayenne, and herbs into a warm, smoky mix that brings the whole dish to life.

Shrimp: When added at just the right time, they soak up the spices and roast to juicy perfection, bringing sweetness and richness that balance the bold sausage and peppers.

Instructions for Making Sheet Pan Jambalaya

Ready to bring Louisiana flavor to your weeknight table? Let’s get started.

Preheat Your Equipment:
Set your oven to 425°F and line a large sheet pan with foil or parchment.
Combine Ingredients:
In a bowl, toss sausage slices, peppers, onions, and garlic with 2 tablespoons of olive oil, Cajun seasoning, paprika, salt, and black pepper.
Prepare Your Cooking Vessel:
Spread the seasoned sausage and veggie mix evenly on the sheet pan.
Assemble the Dish:
Roast for 20 minutes, stirring halfway through for even caramelization.
Cook to Perfection:
Toss shrimp with remaining oil and a pinch of Cajun seasoning. Add to pan and roast for 7–8 more minutes until shrimp are pink and firm.
Finishing Touches:
Remove from oven, stir in cooked rice and chopped parsley directly on the pan.
Serve and Enjoy:
Spoon into bowls and squeeze lemon juice over top for a fresh finish.

Texture & Flavor Secrets

This jambalaya delivers contrast in every bite — the crisp edges of sausage, juicy shrimp, soft rice, and tender-roasted vegetables all work together. The Cajun spice lingers with just enough heat, while the parsley and lemon add a fresh, cooling touch.

Cooking Tips & Tricks

These little moves will take your jambalaya to the next level:

Use large shrimp so they don’t overcook quickly.
Double the Cajun seasoning if you like it extra bold.
Toss everything in the same bowl for even seasoning and less mess.
Broil for 2 minutes at the end if you want extra crispy edges.

What to Avoid

Here’s how to keep your jambalaya from going off track:

Don’t skip stirring. Even roasting ensures caramelized, not soggy, veggies.
Avoid overcooking shrimp. They turn rubbery fast — keep an eye on them.
Don’t use raw rice. It won’t cook properly on the pan.

Nutrition Facts

Servings: 4
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can prep the sausage, veggies, and spice mix a day ahead and store in the fridge. Cooked jambalaya keeps well in an airtight container for up to 4 days. Reheat in the oven or skillet to bring back that roasted texture. Leftovers also freeze beautifully for up to 2 months.

How to Serve Sheet Pan Jambalaya

Serve it straight from the tray for a casual vibe, or spoon into bowls with lemon wedges and a sprinkle of fresh herbs. Pair with cornbread, a crisp green salad, or roasted okra for a Southern-inspired spread.

Creative Leftover Transformations

Reinvent the dish in fun new ways:

Stuff into bell peppers and bake for a hearty twist.
Toss with scrambled eggs for a Cajun breakfast hash.
Wrap in tortillas for a spicy jambalaya burrito.

Additional Tips

These extras add flavor, ease, and flair:

Add hot sauce at the table for those who love it spicy.
Top with scallions for color and crunch.
Roast garlic cloves alongside for mellow, rich flavor.

Make It a Showstopper

Serve this dish on the baking tray with lemon wedges and parsley sprinkled generously on top. Use a wooden spoon and rustic plates for a cozy, communal feel that turns a simple sheet pan meal into a dinner party centerpiece.

Variations to Try

Change things up with these tasty twists:

Cajun Chicken Jambalaya: Swap shrimp for chicken thighs.
Veggie Jambalaya: Use mushrooms and zucchini in place of meat.
Andouille-Free: Use turkey sausage or tofu for a lighter option.
Extra-Spicy: Add sliced jalapeños or cayenne pepper.
Tex-Mex Style: Stir in black beans, corn, and a dash of chili powder.

FAQ’s

1. Can I use frozen shrimp?

Yes, just thaw and pat dry before roasting.

2. Is this dish spicy?

It’s mildly spicy, but you can adjust the Cajun seasoning to taste.

3. Can I use raw sausage?

Fully cooked sausage works best, but raw can be used if sliced thin and baked longer.

4. What kind of rice should I use?

Use fully cooked long-grain white rice, brown rice, or even cauliflower rice.

5. Can I make this without shrimp?

Absolutely — sub with chicken, sausage, or even tofu.

6. How do I keep everything from getting soggy?

Don’t overcrowd the pan and make sure veggies are dry.

7. Can I prep it ahead?

Yes, you can pre-chop and season everything a day in advance.

8. What’s the best sausage to use?

Smoked turkey or chicken sausage work great.

9. How do I reheat leftovers?

Use a skillet over medium heat or reheat in the oven at 350°F until warm.

10. Can I serve it with a sauce?

A drizzle of hot sauce, lemon butter, or even remoulade works great.

Conclusion

Sheet Pan Jambalaya brings all the spice, color, and comfort of traditional jambalaya without the fuss. It’s bold, beautiful, and perfect for feeding a hungry crowd — or just spicing up a Tuesday night. Let me tell you, it’s worth every bite.