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Sheet-Pan Shrimp and Sausage Jambalaya

Sheet-Pan Shrimp and Sausage Jambalaya

Name: Sheet-Pan Shrimp and Sausage Jambalaya
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 6
Cuisine: American, French
Ingredients: Andouille sausage 6 oz; Yellow onions 1 ½ cups; Olive oil 2 tbsp; Large Shrimp 12 oz; Creole seasoning 2 tsp; Precooked rice 2 (8.8-oz) packages; Chunky salsa 1 ½ cups; Scallions ½ cup (about 4 scallions)

with Creole seasoning

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23m
Serves 6
Easy
425 °F
(1)

Ingredients

	6 oz Andouille sausage sliced
	1 ½ cups Yellow onions sliced, from 1 onion
	2 tbsp Olive oil divided
	12 oz Large Shrimp peeled, deveined raw
	2 tsp Creole seasoning divided
	2 (8.8-oz) packages Precooked rice microwavable, white
	1 ½ cups Chunky salsa
	½ cup (about 4 scallions) Scallions thinly sliced

Nutritional information

383

сalories

18,9g

fat

27,7g

carbohydrates

27,4g

protein

146mg

cholesterol

1748mg

sodium

Cuisine:

Ingredients

6 oz Andouille sausage
sliced
1 ½ cups Yellow onions
sliced, from 1 onion
2 tbsp Olive oil
divided
12 oz Large Shrimp
peeled, deveined raw
2 tsp Creole seasoning
divided
2 (8.8-oz) packages Precooked rice
microwavable, white
1 ½ cups Chunky salsa
½ cup (about 4 scallions) Scallions
thinly sliced

Sheet-Pan Shrimp and Sausage Jambalaya

Looking for an easy recipe to celebrate Mardi Gras or just a delicious dinner idea? Either way, this Sheet-Pan Shrimp and Sausage Jambalaya is one of those meals that will have you scrapping your plate clean and going back for seconds. And while I love a classic Chicken and Sausage Jambalaya, this version uses a few simple supermarket shortcuts to come together in just 20 minutes. Big flavor, easy dinner!

To make this comforting dish, start by seasoning the andouille sausage and sliced onions and baking in the hot oven until the sausage begins to blister. Next, add the seasoned shrimp and bake until the shrimp turn pink. Finally, add the rice tossed with salsa and bake for another 6 minutes. Garnish with sliced scallions and enjoy hot!

To make the Sheet-Pan Shrimp and Sausage Jambalaya, you will need the following ingredients:

Steps to make Sheet-Pan Shrimp and Sausage Jambalaya

1	Preheat oven	5
Preheat the oven to 425 °F.
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	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	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	Combine rice and salsa	2
Stir together 2 packages rice, 1 ½ cups chunky salsa, and the remaining ½ teaspoon Creole seasoning.
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	Serve
Garnish with thinly sliced scallions, and serve hot.

This comforting Sheet-Pan Shrimp and Sausage Jambalaya recipe features maximum flavor and minimal clean-up. Celebrate Mardi Gras or really any day with this delicious and fun one-pan recipe, and let us know what you think in the comments below.

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!