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.
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 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 degrees 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!