Sheet Pan Jambalaya

Sheet Pan Jambalaya – The EASIEST and BEST recipe for jambalaya you’ll ever taste that’s ready in 20 minutes!! Juicy sausage and shrimp with tender rice and the PERFECT amount of kick will keep you going back for more!!

Sheet Pan Jambalaya - The EASIEST and BEST recipe for jambalaya you'll ever taste that's ready in 20 minutes!! Juicy sausage and shrimp with tender rice and the PERFECT amount of kick will keep you going back for more!!

Fast, Easy, Flavorful, One Sheet Pan

If you’ve never made jambalaya before because you were put off by what seems like a lot of steps and work, this easy, one sheet pan jambalaya recipe with some handy shortcuts changes everything.

It tastes so amazing that we were eating it straight off the sheet pan.

There’s juicy shrimp, flavorful sausage, lightly caramelized onions, tender seasoned rice, just the right amount of heat and spiciness (which you can dial down if you’d like), and it’s ready in 20 minutes. 

And with one sheet pan, clean up is as easy as throwing away the sheet of foil that lined it. Truly easy-breezy.

This recipe needs to become part of your regular weeknight dinner rotation because it’s fast, easy, and tastes like a million bucks.

Sheet Pan Jambalaya - The EASIEST and BEST recipe for jambalaya you'll ever taste that's ready in 20 minutes!! Juicy sausage and shrimp with tender rice and the PERFECT amount of kick will keep you going back for more!!

How To Make Sheet Pan Jambalaya 

Scatter sliced cooked sausage rounds, yellow onion slices, drizzle with olive oil, season with Cajun or Creole seasoning, and bake for about 7 to 10 minutes or until onions soften and the sausage is ‘searing’ a bit around the edges. 

Add cleaned, fresh, raw shrimp, drizzle lightly with olive oil, season, and bake for about 4 minutes, and flip the shrimp.

Add a mixture of cooked rice tossed with thick and chunky salsa, bake for 2 more minutes, and get ready to devour your jambalaya.

Product Variations, Recommendations, And Improvisations

I used a 12-ounce smoked beef sausage and while andouille sausage (smoked pork) is more traditional, I couldn’t find it at my grocery store, didn’t want to run around, and the beef sausage turned out to be great. My family complemented me on the flavor of the sausage. 

I used large (15-20 count shrimp) because I prefer the taste of larger shrimp but smaller ones are acceptable, noting they will cook quicker.

Chicken is also common in jambalaya but for this recipe, the cooking time would have been different than the sausage, onions, and shrimp, so I omitted it. Plus, two great proteins is plenty; we didn’t need a third. 

I used Cajun (generic store brand) seasoning rather than Creole seasoning. It was half the price of Creole seasoning and in my research: “Creole and Cajun cooking terms are used interchangeably. However, Cajun seasoning is a basic blend mix : use garlic powder, onion, black pepper, and Cayenne pepper. While Creole seasonings goes further that these basic spices with more herbs ranging from oregano to basil and paprika.” 

The Cajun seasoning was great, I wouldn’t change a thing, and it delivered plenty of heat and spice on top of the other semi-spicy things I used including the rice and salsa.

This recipe calls for cooked rice and two 8.8-ounce bags of Spanish Style Rice work perfectly. If you want to dial down the overall heat of the recipe, use regular plain white rice rather than Spanish.

To save time in general in recipes, I am a fan of precooked rice in pouches, but of course you can use any form of cooked rice you prefer.

You will be tossing your rice in a thick and chunky salsa. I used this Trader Joe’s Organic Thick and Chunky Salsa and it has medium heat. The diced tomatoes, tomato paste, onions, and jalapeños, with cayenne pepper and garlic was exactly perfect for the jambalaya. If you can’t find it, use another trusted salsa. Make sure it’s thicker and not a thinner ‘restaurant-style salsa’ like this one which would be too watery for the jambalaya.

The bottom line is that my jambalaya recipe is flexible from the type of sausage, seasoning, rice, and salsa used. 

Sheet Pan Jambalaya - The EASIEST and BEST recipe for jambalaya you'll ever taste that's ready in 20 minutes!! Juicy sausage and shrimp with tender rice and the PERFECT amount of kick will keep you going back for more!!

Flexible Heat Level

Between my liberal dousing of cajun seasoning over the proteins, the spiced Spanish rice, and the medium heat level of the salsa, the jambalaya had a nice kick.

If you prefer it milder, dial down the various heat levels in the individual components to fine tune it to your preferences.

Note that by design though, jambalaya is not a ‘plain’ type of recipe and it should have a little punch to it. Embrace it for what it is.

Even one of my family members who is very adverse to heat said, wow, this is so good and just gets better and better with each bite I take. Yep, I agree.

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Sheet Pan Jambalaya - The EASIEST and BEST recipe for jambalaya you'll ever taste that's ready in 20 minutes!! Juicy sausage and shrimp with tender rice and the PERFECT amount of kick will keep you going back for more!!

Sheet Pan Jambalaya

Sheet Pan Jambalaya

Sheet Pan Jambalaya - The EASIEST and BEST recipe for jambalaya you'll ever taste that's ready in 20 minutes!! Juicy sausage and shrimp with tender rice and the PERFECT amount of kick will keep you going back for more!!

Yield: 6
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 12 ounces cooked smoked sausage, sliced into thin rounds (andouille is traditional, I used smoked beef sausage)
  • 1 medium/large yellow onion, sliced into thin strips
  • 4 tablespoons olive oil, divided
  • 3 tablespoons Cajun or Creole seasoning, divided; or to taste (use less for milder flavor)
  • 3/4 to 1 pound cleaned and deveined raw shrimp (I prefer large 15-20 count shrimp)
  • two 8.8-ounce bags cooked rice, warmed according to directions (I prefer Spanish-Style Rice) OR 4 cups of your preferred cooked rice
  • one 16-ounce jar thick and chunky salsa (I used medium heat)
  • 2 to 4 tablespoons green onions, sliced into thin rounds for garnishing

Instructions

  1. Preheat oven to 400F, line a half sheet pan with aluminum foil for easier cleanup, spray with cooking spray, add the sausage, onions, evenly drizzle with 2 tablespoons olive oil, evenly sprinkle 2 teaspoons seasoning, and bake for about 7 to 10 minutes, or until onions soften and sausage 'sears' around the edges.
  2. Remove sheet pan from the oven, flip the sausage and onions, evenly add the shrimp, evenly drizzle with the remaining 2 tablespoons olive oil, evenly sprinkle with the remaining 1 teaspoon seasoning, return the pan to the oven, and bake for about 4 minutes, or until shrimp are opaque and nearly done. If you're using smaller shrimp, bake for less time (~3 minutes) so they don't overcook.
  3. While the sheet pan is in the oven, to a medium bowl, add the warmed rice, salsa, and stir to combine.
  4. Remove sheet pan from the oven, stir and flip the sausage, onions, and shrimp.
  5. Evenly sprinkle the rice and salsa mixture, stir to combine, and bake for about 2 minutes, or until everything is warmed through and the shrimp are done.
  6. Evenly garnish with the green onions and serve immediately. Jambalaya will keep airtight in the fridge for up to 3 days.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 576 Total Fat: 29g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 142mg Sodium: 3071mg Carbohydrates: 51g Fiber: 3g Sugar: 5g Protein: 26g

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7 comments on “Sheet Pan Jambalaya”

  1. This looks delicious with several layers of flavor! I’ve made jambalaya and it was time consuming. I love that this takes 20 min in the oven (though I might try it on the gas grill since it’s easy to control the temp).

  2. This looks amazing! Totally making this for dinner soon!

    Paige
    http://thehappyflammily.com

  3. This is a super recipe. I made it yesterday in a whipstitch. It was fast and yummy!Thanks!

    Rating: 5
  4. THIS! Is was DELISH and so simple. HUGE.THANKS. =)

    Rating: 5

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