Making Life Delicious Since 1983

Sheet Pan Jambalaya

One Pan – One Meal: Dinner has never been simpler and more delicious than this Sheet Pan Jambalaya recipe!

Although not an ‘authentic’ Jambalaya recipe, it captures all those favorite flavors but not too spicy and your family will it love.

sheet pan jambalya cooking light











1 medium yellow bell pepper
1 medium yellow onion, halved and vertically sliced
8 ounces kielbasa sausage, thinly sliced
3 tablespoons olive oil, divided
3 1/2 teaspoons Creole seasoning
8 ounces medium shrimp, peeled and deveined
1/2 teaspoon paprika
1 pint cherry tomatoes, halved (or quartered if they’re large)
2 (8.8-oz.) packages precooked unseasoned brown rice (such as Uncle Ben’s Ready Rice)
2/3 cup sliced green onions

Preheat oven to 425°F.

Cut bell peppers into thin strips; cut strips in half to form roughly 2-inch-long pieces. Combine bell peppers, onion, and kielbasa on a 13 x 18–inch half sheet pan. Drizzle with 2 tablespoons oil, and sprinkle with 2 teaspoon Creole seasoning. Bake at 425°F for 8 minutes.

Toss shrimp with remaining 1 tablespoon oil, 1 teaspoon Creole seasoning, and paprika. Remove sheet pan from oven. Stir shrimp mixture and tomatoes into bell pepper mixture. Bake at 425° for 8 minutes. Remove pan from oven. Add rice, and remaining 1 teaspoon Creole seasoning; toss well to combine. Bake at 425°F for 2 minutes or until rice is heated. Sprinkle with green onions.



Recipe image and inspiration from

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