Sheet Pan Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sausage and shrimp baked on a sheet pan with rice, onions, and salsa seasoned with cajun spices, ready in 20 minutes. This easy jambalaya brings bold, spicy flavors to the table with minimal fuss.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 teaspoons 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)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1353mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 78mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.