Name: Sheet Pan Roasted Jambalaya
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 small yellow onion (diced); 1/2 large green bell pepper (diced); 1/2 large yellow bell pepper (diced); 1/2 large red bell pepper (diced); 3 stalks celery (diced); 2 garlic cloves (minced); 1 to 2 jalapeños (seeded and diced); 1 pint cherry tomatoes; 3 tablespoons olive oil (divided); 1 teaspoon Kosher salt; 1 teaspoon black pepper; 2 tablespoons Cajun seasoning blend; 1 pound boneless skinless chicken breast (cut into chunks); 2 andouille sausage links (sliced); 1 pound large shrimp (peeled and deveined); 1 cup cooked leftover rice (or cooked fresh and cooled to room temperature); 1 lemon (sliced); 2 scallions (sliced); 2 tablespoons fresh chopped parsley

Jump to Recipe

The thing you have to keep in mind when going into this Sheet Pan Roasted Jambalaya recipe is that it’s inspired by the traditional Cajun dish, but not actually the same as the original. It’s a play on the dish. This one isn’t very sauce-y or soup-y at all. Instead it features all of the classic ingredients like onion, celery, bell pepper, andouille sausage, chicken, shrimp and rice, and it’s all roasted on a baking sheet like a fried rice of sorts. This is a great way to use up leftover rice you might have in the fridge from a couple nights ago. This is especially good for me because I never know what to do with my leftover rice from dinner. I finally found a great way to use it up.

You can totally make this dish ahead of time, right before adding the shrimp. Then rewarm in a 375°F for about 10 minutes from the fridge, place the shrimp on top and cook for about 5 to 8 minutes until pink and fully cooked through. This will ensure that you can still make the dish ahead of time, but make sure the shrimp doesn’t over cook.

Print Recipe

Sheet Pan Roasted Jambalaya

This sheet pan dinner is an easy weeknight meal to make after work when you don't feel like cooking. Just throw everything on a sheet pan and cook. It features all of the flavors we love from a classic Jambalaya but in with a new twist.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Keyword: Dinner, Seafood, Sheet Pan Dinner

Servings: 6

Author: Jonathan Melendez

Equipment

Sheet pan

Ingredients

1 small yellow onion diced
1/2 large green bell pepper diced
1/2 large yellow bell pepper diced
1/2 large red bell pepper diced
3 stalks celery diced
2 garlic cloves minced
1 to 2 jalapeños seeded and diced
1 pint cherry tomatoes
3 tablespoons olive oil divided
1 teaspoon Kosher salt
1 teaspoon black pepper
2 tablespoons Cajun seasoning blend
1 pound boneless skinless chicken breast cut into chunks
2 andouille sausage links sliced
1 pound large shrimp peeled and deveined
1 cup cooked leftover rice or cooked fresh and cooled to room temperature
1 lemon sliced
2 scallions sliced
2 tablespoons fresh chopped parsley

Instructions

Preheat oven to 400°F.
On a large baking sheet, toss together the onion, bell peppers, celery, garlic, jalapeños, tomatoes, 2 tablespoons olive oil, salt pepper until evenly combined. Give the pan a shake to ensure that everything is on a single layer.
In a medium bowl, toss together the chicken with 1 tablespoon Cajun seasoning. Evenly distribute the chicken onto the baking sheet, among the vegetables, along with the andouille sausage. Roast until the chicken is cooked through and the veggies are beginning to charr, about 15 to 20 minutes.
In a medium bowl, toss the shrimp with the remaining 1 tablespoon Cajun seasoning. Remove the baking sheet from the oven and distribute the shrimp on top in an even layer. Return to the oven and cook until the shrimp is no longer pink, about 5 to 8 minutes. It’ll go by fast because the oven is so hot and shrimp takes no time at all. Remove from the oven once more and top evenly with the cooked rice. Return to the oven for another 5 minutes to warm the rice.
Garnish with fresh lemon slices, scallions and parsley before serving. Enjoy!