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Wholesome Sheet Pan Jambalaya
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A major crowd-pleaser that uses only one pan with no mess!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
6
servings
Calories
317
Author
Kim
Ingredients
2
medium
bell peppers (I used a red and yellow)
diced
1
medium
yellow onion
coarsely chopped and sliced
12
ounces
chicken sausage
sliced into coins
2 1/2
teaspoons
Cajun seasoning
divided (or another favorite seasoning, if you don't have)
16
ounces
small or medium shrimp peeled and deveined OR just deveined
1/2
teaspoon
paprika
2
cups
Minute® Ready to Serve Organic White or Organic Brown Rice
cooked
1 1/2
cups
chopped tomatoes
Optional: fresh parsley
Instructions
Preheat the oven to 425 degrees. Cover a large sheet pan (or two smaller sheet pans) with foil and spray with cooking spray.
Place peppers, onion and sausage on the sheet pan, spray with cooking spray and toss with 1/2 teaspoon Cajun seasoning.
Roast for 8 minutes.
Meanwhile, prepare the shrimp and toss it in 1/2 teaspoon Cajun seasoning and paprika.
Take the sheet pan from the oven and add the shrimp and tomatoes. Cook for another 6 minutes.
Remove and add the rice and remaining teaspoon Cajun seasoning. Toss the mixture and place in the oven for 2 more minutes.
Remove from the oven and sprinkle with fresh chopped parsley. Taste and add salt & pepper only if needed. Enjoy!
Video
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving:
1.33
cups
|
Calories:
317
kcal
|
Carbohydrates:
33
g
|
Protein:
27
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
162
mg
|
Sodium:
762
mg
|
Potassium:
453
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2005
IU
|
Vitamin C:
59
mg
|
Calcium:
83
mg
|
Iron:
4
mg