one pan jambalaya

Easy chicken, sausage, and shrimp Sheet Pan Jambalaya is a tasty one pan recipe that combines everything you love about this delicious Cajun classic at home with very little clean up!

Sheet Pan Jambalaya

chicken breasts

sausage

bell peppers

celery ribs (chopped)

jalapeno pepper, seeds

shrimp

tomatoes

cajun seasoning (see notes

rice

Preheat oven to 400 degrees and grease a large sheet pan.&nbsp;

Arrange chicken, sausage, bell peppers, celery, and jalapenos on the pan and drizzle&nbsp;with oil. Toss to coat, then sprinkle with 2 teaspoons of the cajun seasoning and toss again to coat. Make sure it is all spread out into a single layer on the pan before transferring to the oven to cook for 10 minutes.

Add shrimp, crushed tomatoes, rice, and remaining 2 teaspoons cajun seasoning to the pan, toss well, and return to oven for 5-7 minutes until shrimp is pink and cooked through.&nbsp;

Add salt and pepper to taste if needed, garnish with chopped cilantro or parsley (optional) and serve.&nbsp;

One-Pan Jambalaya is an easy, nutritious, 30-minute meal of oven-roasted &amp; seasoned sausage, shrimp, veggies, and rice. Everything gets cooked together in one pan!

One-Pan Jambalaya

sweet bell peppers

onion

oz (368 grams) smoked sausage (Note 1)

extra virgin olive oil, (separated use)

Creole seasoning, (separated use)

Italian seasoning

(230 grams) medium shrimp, (raw, peeled and deveined)

paprika

(265 grams) cherry tomatoes, (halved)

Fine sea salt and pepper

(68 grams) sliced green onions

flat-leaf Italian parsley, 1/2 teaspoon red pepper flakes

PREP: Preheat the oven to 425 degrees. Lightly spritz a 15x21-inch sheet pan with cooking spray. (Everything will fit on a 15x21-inch sheet pan, but you&#39;ll need 2 smaller sheet pans if you don&#39;t have this size.) Remove the stem and seeds and chop the bell peppers into 1-inch pieces. Halve and then thinly slice the yellow onion. Slice the sausage into thin (1/2-inch) coins.

ROAST PEPPERS, ONION, AND SAUSAGE: Place the cut peppers, onion, and sausage on the prepared sheet pan. Toss with 2 tablespoons (27g) olive oil, 1/2 teaspoon Creole seasoning, and 2 teaspoons Italian seasoning. Toss to coat everything, space out evenly (See Note 3), and bake for 8 minutes.

SHRIMP: Meanwhile, prepare the shrimp. Make sure it is peeled and deveined, and fully thawed if using frozen. You can also remove the tails here if desired. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon Creole seasoning, and 1/2 teaspoon paprika. Cut the tomatoes in half.

ROAST SHRIMP AND TOMATOES: Take the sheet pan from the oven and toss everything then space things out again into one even layer. Add the seasoned shrimp and tomatoes. Cook for another 6-8 minutes. Remove and add the packaged rice (no need to microwave or prepare it at all; just knead it a bit before opening it up), remaining 1 (up to 1 and 1/2) teaspoons Creole seasoning (to taste), and salt &amp; pepper to taste. (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper.) Toss everything together, space out, and then return to the oven for 2 more minutes.

ENJOY: Remove from the oven and sprinkle with fresh green onions and fresh chopped parsley. Enjoy immediately! Add red pepper flakes to individual plates if desired.

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One Pan Jambalaya is an easy 30-minute meal of oven-roasted & seasoned sausage, shrimp, veggies, and rice all cooked together on ONE pan!

One Pan Jambalaya

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