Wholesome Sheet Pan Jambalaya

A major crowd-pleaser that uses only one pan with no mess!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 317

Author Kim

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

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!

Store leftovers in an airtight container in the fridge for up to 4 days.