Name: Delicious Sheet Pan Jambalaya: A Family Favorite
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Creole
Ingredients: 2 small bell peppers (any mix of colors) cut into thin slices and halved crosswise; 1 medium onion (thinly sliced); 1 (12 oz.) package andouille sausage (sliced 1/2-inch thick); 1 1/2 tablespoons chopped fresh thyme (or sub 1 1/4 teaspoons dried thyme); 4 teaspoons extra virgin olive oil (divided); 1/2 teaspoon garlic powder; 1 tablespoon Creole or Cajun seasoning (divided); 3 large scallions; 12 oz. jumbo raw shrimp (peeled and deveined); 1 (10 oz.) can diced tomatoes and green chiles (such as Rotel) (drained); Steamed white or brown rice

Sheet Pan Jambalaya is a culinary masterpiece that combines the rich flavors of Creole cuisine into one easy-to-make dish. This delightful recipe features andouille sausage, succulent shrimp, vibrant bell peppers, and aromatic spices, all served over fluffy rice. In just 35 minutes, you can enjoy a satisfying meal that’s perfect for the whole family. Let’s dive into the world of flavors and learn how to create this amazing dish!

Why You’ll Love This Sheet Pan Jambalaya

This Sheet Pan Jambalaya Recipe is not only flavorful but also incredibly convenient. Here are some reasons to love it:

Quick and easy: Perfect for busy weeknights with only 35 minutes total prep and cook time.
One-pan wonder: Minimal cleanup thanks to the sheet pan method.
Versatile ingredients: You can customize with your choice of proteins, including Sheet Pan Jambalaya with Chicken and Sausage.
Healthy option: Packed with vegetables and a low-calorie profile, making it a Healthy Sheet Pan Jambalaya Recipe.
Family-friendly: A meal that kids will love, rich in flavor but not too spicy.
Meal prep friendly: Great for Sheet Pan Jambalaya Meal Prep for the week.

Ingredients for Sheet Pan Jambalaya

Gather these items:

2 small bell peppers (any mix of colors) cut into thin slices and halved crosswise
1 medium onion (thinly sliced)
1 (12 oz.) package andouille sausage (sliced 1/2-inch thick)
1 1/2 tablespoons chopped fresh thyme (or sub 1 1/4 teaspoons dried thyme)
4 teaspoons extra virgin olive oil (divided)
1/2 teaspoon garlic powder
1 tablespoon Creole or Cajun seasoning (divided)
3 large scallions
12 oz. jumbo raw shrimp (peeled and deveined)
1 (10 oz.) can diced tomatoes and green chiles (such as Rotel) (drained)
Steamed white or brown rice

How to Make Sheet Pan Jambalaya Step-by-Step

Step 1: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper for easy cleanup.
Step 2: On the baking sheet, toss together the bell peppers, onion, sausage, thyme, 1 tablespoon of the oil, garlic powder, and 2 teaspoons of the Creole seasoning. Spread the mixture in an even layer.
Step 3: Bake at 425 for about 15 minutes until almost crisp-tender.
Step 4: Meanwhile, thinly slice the dark green parts of the scallions and set aside. Thinly slice the white and light green parts and place them in a large bowl. Add the shrimp and diced tomatoes with green chilies. Add the remaining teaspoon of olive oil and Creole seasoning. Stir to combine.
Step 5: Remove the baking sheet from the oven and add the shrimp mixture. Stir it into the peppers and andouille. Return to the oven and bake for an additional 8-10 minutes, until the shrimp are cooked through.
Step 6: Serve the shrimp and sausage mixture over rice, sprinkled with the reserved dark green parts of the scallions.

Pro Tips for the Perfect Sheet Pan Jambalaya

Keep these in mind:

Use fresh ingredients for the best flavor.
If you prefer a spicier kick, increase the amount of Creole seasoning.
Consider using a mix of proteins for variety, such as Sheet Pan Jambalaya with Shrimp and chicken.
This method of One-Tray Jambalaya Cooking ensures even cooking and reduces cleanup time.

Best Ways to Serve Sheet Pan Jambalaya

Here are some serving suggestions:

Pair with a side salad for a complete meal.
Top with fresh herbs like parsley or cilantro for an extra flavor boost.
Serve with crusty bread to soak up the delicious juices.

How to Store and Reheat Sheet Pan Jambalaya

To store your leftovers, place them in an airtight container in the refrigerator for up to 3 days. For meal prep, portion them out to make reheating easy. To reheat, simply place the jambalaya in the microwave or in a skillet over medium heat until warmed through.

Frequently Asked Questions About Sheet Pan Jambalaya

What’s the secret to perfect Sheet Pan Jambalaya?

The secret lies in balancing the flavors and ensuring that the shrimp are cooked just until tender. Avoid overcooking to maintain that succulent texture.

Can I make Sheet Pan Jambalaya ahead of time?

Absolutely! You can prepare the ingredients in advance and store them separately. Assemble and bake when you’re ready to eat.

How do I avoid common mistakes with Sheet Pan Jambalaya?

Ensure your oven is preheated, and don’t overcrowd the pan. Proper spacing allows for even cooking and prevents steaming.

Variations of Sheet Pan Jambalaya You Can Try

Feel free to experiment with these variations:

Make a Gluten-Free Sheet Pan Jambalaya by using gluten-free sausage.
For a vegetarian option, substitute the sausage with tofu or more veggies.
Add different seafood like scallops or fish for a unique twist.