Sheet Pan Jambalaya
This Sheet Pan Jambalaya is loaded with bold Cajun flavors, roasted shrimp, smoky sausage, and colorful bell peppers all tossed with seasoned rice. A one-pan meal that’s packed with heat, texture, and serious comfort.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 12 oz fully cooked smoked sausage, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked rice
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F. Line a large sheet pan with foil or parchment.
- In a bowl, toss sausage, peppers, onions, and garlic with 2 tablespoons olive oil, Cajun seasoning, paprika, salt, and pepper.
- Spread mixture evenly on sheet pan and roast for 20 minutes, stirring halfway.
- Toss shrimp with 1 tablespoon olive oil and a pinch of Cajun seasoning. Add to sheet pan and roast 7–8 more minutes until shrimp are pink and cooked through.
- Remove from oven, stir in cooked rice and chopped parsley on the pan.
- Serve warm with lemon wedges for squeezing.
Notes
- Use cooked rice, not raw, to ensure perfect texture.
- Add shrimp only at the end to prevent overcooking.
- Line the pan for easier cleanup and better roasting.
- Sprinkle with hot sauce if you like extra heat.
Find it online: https://dishmio.com/sheet-pan-jambalaya/