Shrimp and Sausage Sheet Pan Jambalaya

• 1 pound uncooked shrimp, peeled and deveined
• 8 ounces smoked sausage, sliced
• 1 cup uncooked long-grain rice
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, combine shrimp, sausage, rice, bell peppers, onion, garlic, diced tomatoes (with juice), chicken broth, olive oil, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Toss to coat evenly.
3. 3 Transfer mixture to a large sheet pan, spreading it out in an even layer.
4. 4 Bake uncovered for 25-30 minutes, or until the rice is tender and liquid is absorbed.
5. 5 Remove from oven and let stand for 5 minutes before serving.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Large sheet pan
• Baking sheet

Variations

• Add andouille sausage for extra spice.
• Substitute chicken for shrimp for a chicken sausage jambalaya.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute frozen shrimp if fresh isn’t available.

Pairings

• Cornbread
• Green Salad

Nutrition

Tips

• For extra flavor, sauté the aromatics (onion, garlic, bell peppers) before combining with the rest of the ingredients.
• If the mixture looks dry before the rice is cooked, add an extra 1/2 cup of broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven with a splash of broth to restore moisture.

Serving Suggestions

• Serve with a side of cornbread and a crisp green salad.
• Pairs well with a cold glass of iced tea or a crisp white wine.

FAQ