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:
Preheat the oven to 425 °F.
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.
Meanwhile, in a bowl, toss 12 ounces large peeled, deveined raw shrimp with 1 teaspoon Creole seasoning and the remaining 1 tablespoon olive oil.
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.
Stir together 2 packages rice, 1 ½ cups chunky salsa, and the remaining ½ teaspoon Creole seasoning.
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.
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.
