Sheet-Pan Shrimp and Sausage Jambalaya

Steps to make Sheet-Pan Shrimp and Sausage Jambalaya

1. 1

   Preheat oven

   5

   Preheat the oven to 425 °F.

2. 2

   Cook sausage and onions for roasting

   8
   

   On a large rimmed baking sheet, place 6 ounces sliced andouille sausage and 1 ½ cups sliced yellow onion. Drizzle with 1 tablespoon olive oil and ½ teaspoon Creole seasoning. Toss to coat well. Bake in the preheated oven until the sausage blisters and the onions are softened for about 8 minutes.

3. 3

   Season shrimp

   2
   

   Meanwhile, in a bowl, toss 12 ounces large peeled, deveined raw shrimp with 1 teaspoon Creole seasoning and the remaining 1 tablespoon olive oil.

4. 4

   Add shrimp to sheet pan

   4
   

   Remove the baking sheet from the oven and arrange the seasoned shrimp in an even layer over the sausage mixture. Return to the oven, and bake until pink for about 4 minutes.

5. 5

   Combine rice and salsa

   2
   

   Stir together 2 packages rice, 1 ½ cups chunky salsa, and the remaining ½ teaspoon Creole seasoning.

6. 6

   Add rice to sheet pan

   6
   

   Remove the baking sheet from the oven and spoon the rice over and around shrimp and sausage, and return to the oven. Bake until the rice is heated through and tender for about 6 minutes.

7. 7

   Serve
   

   Garnish with thinly sliced scallions, and serve hot.