American•quick
Sheet Pan Jambalaya
Shrimp, sausage, peppers, onions, and all the bold seasonings of classic jambalaya made simple by cooking quickly on a sheet pan. Serve with rice and dinner is done!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb raw shrimp, (peeled, deveined and tail removed)
- 1 lb andouille sausage, (sliced)
- 1 red bell pepper, (diced)
- 1 green bell pepper, (diced)
- 1 yellow onion, (diced)
- 2 stalks celery, (sliced)
- 1 cup grape or cherry tomatoes
- 4 tablespoons butter, (cut into cubes or slices)
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- Cajun seasoning, generous sprinkling ((1+ tablespoons))
- sliced green onions, for garnish ((optional))
- Cooked white rice, (on the side for serving)
Instructions
- 1
Preheat oven to 400 degrees. Add bell peppers, onion, celery, and tomatoes to a large sheet pan and arrange in a single layer. Drizzle with olive oil and Worcestershire sauce then place tabs of butter on top of vegetables. Sprinkle with Cajun seasoning. Place in oven and cook for 10 minutes.
- 2
Remove pan from oven and place sausage and shrimp evenly over the top of the vegetables. Sprinkle with more Cajun seasoning. Place back in oven and cook for 5-10 minutes or until shrimp is pink and cooked through.
- 3
Serve over rice.