Sheet Pan Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan Cajun jambalaya with chicken, sausage, and shrimp over rice, seasoned with traditional spices. Loaded with peppers and tomatoes, it's hearty and flavorful. Minimal cleanup for a satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 pound andouille sausage (sliced into ¼ inch rounds)
- 2 bell peppers (cored and chopped (I used red, yellow, and green))
- 3 celery ribs (chopped)
- 1 jalapeno pepper, seeds and stem removed, finely diced
- 2 tablespoons oil
- 1 pound medium or large raw shrimp (peeled and de-veined)
- 1 14-ounce can crushed tomatoes
- 4 teaspoons cajun seasoning (see notes for my DIY version!)
- 2 cups cooked white rice (cook your own, or ready rice works great!)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1733mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1221mg
- Calcium
- 90mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.