Sheet Pan Jambalaya

Sheet Pan Jambalaya

from southernliving.com
Dinner
35 min
4 servings

This Sheet Pan Jambalaya packs all the traditional flavors you might find in the dish—from andouille sausage and onion to shrimp and Creole seasoning. Spicy and savory with lots of Creole flavor, this jambalaya cooks in just 35 minutes.

Ingredients

  • 2 smallmixed yellow, orange, and/or red bell peppers, cut into thin slices and slices halved crosswise
  • 1pkg. andouille sausage, sliced
  • 1medium-size yellow onion, thinly sliced (3 cups)
  • 1 ½ tablespoonschopped fresh thyme
  • 1 tablespoonolive oil
  • 5 teaspoon garlic powder
  • 2 teaspoonscreole seasoning (such as tony chachere's), divided
  • 3 largescallions
  • 12 ouncesjumbo peeled, deveined raw shrimp
  • 1can diced tomatoes and green chiles (such as rotel), drained
  • 2pkg. precooked microwavable white rice

Directions

  1. 1

    Preheat oven to 425°F. Toss together bell peppers, sausage, onion, thyme, oil, garlic powder, and 1 teaspoon of the Creole seasoning on a 13- x 18-inch rimmed baking sheet; spread mixture in an even layer. Bake until mixture is almost tender-crisp, 15 to 17 minutes, stirring mixture once halfway through cook time.

  2. 2

    Meanwhile, thinly slice dark green parts of scallions; set aside. Thinly slice white and light green parts of scallions; transfer to a large bowl. Add shrimp, drained tomatoes and green chiles, and remaining 1 teaspoon Creole seasoning. Using your hands, crumble rice into shrimp mixture to separate any clumps; stir to combine. Set aside until ready to use.

  3. 3

    Remove baking sheet from oven. Stir shrimp mixture into bell pepper mixture on baking sheet; return to oven. Bake at 425°F until shrimp are pink and opaque throughout and rice is warm and tender, about 9 minutes. Sprinkle with dark green parts of scallions.