HomeMAIN DISHES Sheet Pan Jambalaya

Sheet Pan Jambalaya

Posted in : MAIN DISHES on by : Admin


  • 3 boneless skinless chicken breasts cut into 1-inch pieces
  • 1 pound andouille sausage, sliced into 1/4 inch rounds
  • 2 bell peppers, cored and chopped (I used red, yellow, and green)
  • 3 celery ribs, chopped
  • 1 jalapeno pepper, seeds and stem removed, finely diced
  • 2 tablespoons oil
  • 1 pound medium or large raw shrimp, peeled and de-veined
  • 1 14-ounce can crushed tomatoes
  • 4 teaspoons cajun seasoning see notes for my DIY version!
  • 2 cups cooked white rice cook your own, or ready rice works great!
  • Instructions

  • Preheat oven to 400 degrees and grease a large sheet pan. 
  • Arrange chicken, sausage, bell peppers, celery, and jalapenos on the pan and drizzle 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. 
  • Add salt and pepper to taste if needed, garnish with chopped cilantro or parsley (optional) and serve. 
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