Sheet Pan Jambalaya: A Quick, One-Pan Delight!
Weeknight dinners can feel like a never-ending cycle of the same go-to meals. And sometimes, I (and my family too) end up craving something a little more exciting without the extra effort.
That’s why this Sheet Pan Jambalaya is one of my favorite meals to make. It’s bold, smoky, and packed with Cajun-inspired flavors, all while keeping things as simple as possible.
Instead of simmering on the stovetop, everything roasts together on a single pan. Also, this version is extra special because roasting caramelizes the sausage, brings out the spices, and keeps the shrimp perfectly tender.
It’s everything I love about a classic jambalaya but transformed into an easy, hands-off dinner that feels a little more special than the usual sheet pan fare.
Whether you’re looking to break out of a weeknight rut or just want a low-maintenance meal with serious flavor, this recipe is the perfect way to shake things up.
Why You’ll Love This Recipe
- Simple and quick cleanup with just one pan
- Hearty and satisfying with rich, mouthwatering flavors
- Can be doubled to feed a crowd
- Leftovers taste even better the next day!
The Story Behind the Recipe
As a child, I spent many evenings with my grandmother, who was an incredible cook.
When I was younger, we used to go pretty frequently to New Orleans because we had relatives there, and she always had a blast cooking with the family and eating out at the restaurants there.
Her love for Creole cuisine inspired me to put my own spin of her classic dishes.
When I discovered the convenience of sheet pan cooking, I knew I just had to make a sheet pan version of her famous jambalaya. And whenever I make it, I feel like I’m back in Louisiana with her!
Since I first made it, cooking this dish became a cherished tradition in my home. It’s perfect for gatherings or cozy nights in, and it always leaves my family smiling.
Ingredients & Substitutions
- 12 oz. sausage: Andouille or any preferred sausage
- 3/4 lb. shrimp: Peeled and deveined fresh shrimp works best, but frozen shrimp can be used in a pinch
- Red and green bell peppers: Diced
- 1 onion: Chopped
- 2 cups diced tomatoes: Canned or fresh, juice included
- 2 tablespoons tomato paste
- 3 teaspoons Cajun seasoning
- 1 teaspoon dried thyme: Can be substituted with dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups cooked long-grain white rice: Basmati or jasmine rice make good substitutes
- Green onions: For garnishing
Prep & Cook Time
| Activity | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 30 minutes |
| Total Time | 45 minutes |
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- Grease a sheet pan, then combine the sausage, bell pepper, onion, thyme, and two teaspoons Cajun seasoning on the pan.
- Drizzle with oil and toss to ensure all ingredients are seasoned properly. Then spread everything on the pan for even cooking.
- Place the sheet inside the oven and bake for 15 to 20 minutes.
- Take the pan out of the oven, then stir in the shrimp, rice, and diced tomatoes. Add the tomato paste and one teaspoon Cajun seasoning, then mix thoroughly.
- Bake for an additional 5 to 7 minutes, or until all the shrimp are cooked through.
- Remove from the oven and let it sit for a couple of minutes before serving to allow flavors to meld.
- Garnish with chopped green onions, and enjoy!
Expert Tips for the Best Sheet Pan Jambalaya
- Incorporate spices like cayenne for extra heat.
- My recipe calls for cooked rice, so if you want to keep things fuss-free, go for precooked microwaveable white rice. This usually cooks in just 10 minutes in the microwave.
- Speaking of rice, let your cooked rice cool before adding it to the sheet pan to prevent a mushy texture.
- Most jambalaya recipes also include chicken, so you can include boneless chicken breasts in your version for added protein.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 440 |
| Protein | 23g |
| Carbohydrates | 50g |
| Fat | 18g |
| Sodium | 850mg |
FAQs About Sheet Pan Jambalaya
What can I use if I don’t have Cajun seasoning?
If you don’t have Cajun seasoning, you can make your own by combining paprika, cayenne, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
You can also swap it out for Old Bay or Creole seasoning, although note that both have less heat.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I substitute the rice?
Yes! Quinoa or cauliflower rice are great alternatives. You can even add frozen cauliflower rice to the pan after the sausage is fully cooked.
How do I reheat this dish?
Microwave it in short bursts. Remember to stir occasionally for even heating.
Celebrate Simple Dinners With This Sheet Pan Jambalaya!
From its irresistible aroma to the delightful burst of flavors in each bite, this sheet pan jambalaya is a perfect dish to spice things up and bring your family together even during your busiest days. It’s the kind of dish you can’t have just once.
I can’t wait for you to try it and let me know what you think!
