- 6 oz Andouille sausagesliced
- 1 ½ cups Yellow onionssliced, from 1 onion
- 2 tbsp Olive oildivided
- 12 oz Large Shrimppeeled, deveined raw
- 2 tsp Creole seasoningdivided
- 2 (8.8-oz) packages Precooked ricemicrowavable, white
- 1 ½ cups Chunky salsa
- ½ cup (about 4 scallions) Scallionsthinly 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
Preheat the oven to 425 °F.
Cook sausage and onions for roasting
Add shrimp to sheet pan
Combine rice and salsa
Add rice to sheet pan