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!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: easy jambalaya, easy jambalaya recipe with sausage and shrimp, homemade jambalaya, jambalaya seasoning, sausage jambalaya, shrimp jambalaya, side dishes for jambalaya, what to serve with jambalaya
Servings: 6
Calories: 576kcal
Author: Averie Sunshine
Ingredients
12ouncescooked smoked sausagesliced into thin rounds (andouille is traditional, I used smoked beef sausage)
1medium/large yellow onionsliced into thin strips
4tablespoonsolive oildivided
3teaspoonsCajun or Creole seasoningdivided; or to taste (use less for milder flavor)
¾ to 1poundcleaned and deveined raw shrimpI prefer large 15-20 count shrimp
two 8.8-ounce bags cooked ricewarmed according to directions (I prefer Spanish-Style Rice) OR 4 cups of your preferred cooked rice
one 16-ounce jar thick and chunky salsaI used medium heat
2 to 4tablespoonsgreen onionssliced into thin rounds for garnishing
Instructions
Preheat oven to 400F and line a half sheet pan with aluminum foil for easier cleanup. Then, spray with cooking spray.
Add the sausage, onions, evenly drizzle with 2 tablespoons olive oil, and evenly sprinkle 2 teaspoons seasoning.
Bake for about 7 to 10 minutes, or until onions soften and sausage 'sears' around the edges.
Remove sheet pan from the oven, flip the sausage and onions, evenly add the shrimp, evenly drizzle with the remaining 2 tablespoons olive oil, and 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.
While the sheet pan is in the oven, to a medium bowl, add the warmed rice, salsa, and stir to combine.
Remove sheet pan from the oven, stir and flip the sausage, onions, and shrimp.
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.
Evenly garnish with the green onions and serve immediately.
Notes
Storage: Jambalaya will keep airtight in the fridge for up to 3 days.