EASY Sheet Pan Jambalaya Recipe
Sheet Pan Jambalaya is an easy one-pan Cajun-inspired dinner with shrimp, beef sausage, and cauliflower rice. Ready in about 40 minutes and perfect for busy weeknights.
Ingredients
- 6 ounces beef sausage sliced
- 1 onion sliced
- 1 red bell pepper sliced
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons Cajun seasoning divided
- 2 tablespoons tomato paste
- 20 ounces frozen cauliflower rice
- Sea salt to taste
- Black pepper to taste
- ½ pound wild-caught shrimp peeled and deveined (tails optional)
- 2 tablespoons melted butter
- Fresh parsley chopped
- Fresh lemon juice
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the sliced beef sausage, onion, and bell pepper on a large sheet pan. Drizzle with olive oil and sprinkle with 1 teaspoon Cajun seasoning. Toss until evenly coated.
- Roast for 10 minutes.
- Remove the pan from the oven and stir in the tomato paste until the vegetables are evenly coated.
- Add the frozen cauliflower rice and the remaining Cajun seasoning. Mix everything thoroughly.
- Return the pan to the oven and roast for 15–20 minutes, stirring once or twice, until the cauliflower rice is tender and excess moisture has evaporated.
- Taste the Sheet Pan Jambalaya and season with sea salt and black pepper as needed.
- Arrange the shrimp over the top and drizzle with melted butter.
- Bake for another 5–7 minutes until the shrimp turn pink and are fully cooked.
- Garnish with fresh parsley and a squeeze of lemon juice before serving.
Notes
- Replace shrimp with chicken if preferred.
- Add mushrooms, zucchini, or celery for extra vegetables.
- Serve with a crisp green salad or roasted vegetables.
- A sprinkle of grated Parmesan offers a delicious twist.