Monday, April 2, 2018

Sheet Pan Jambalaya

I'm serving up another Sheet Pan Meal tonight. I decided to give this Sheet Pan Jambalya a try. It's still pretty chilly around here and I wanted a meal that would warm us up and boy did it ever! If you like meals with a bit of a "kick" then be sure to give this Sheet Pan Jambalaya a try!

Sheet Pan Jambalaya
Adapted from Tasty
Serves 4

1 medium medium yellow onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup fire roasted corn
2 cups cajun chicken sausage, sliced into coins
1 tsp. olive oil
1 ¼ tablespoons creole seasoning, divided
1 lb (455 g) raw shrimp, peeled and deveined
½ teaspoon paprika
4 cups rice, cooked

Preheat the oven to 425°F
On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Mix everything together well. Bake for 8 minutes, or until chicken sausage begins to brown.

While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and ½ teaspoon paprika. Stir to coat. Remove the vegetables and sausage from the oven, and add the seasoned shrimp and corn. Mix everything together. Return to the oven for 6 minutes, or until the shrimp is just done. Remove from the oven and add the cooked rice, mixing everything together well. Garnish with sliced scallions if desired and serve immediately. Enjoy!

No comments:

Post a Comment

I'd love to hear from you. Please leave your comments below.

Related Posts Plugin for WordPress, Blogger...