This Sheet Pan Jambalaya is chock-full of bold, zesty, Creole flavors that everyone will love. I made it for a family reunion recently, and everyone was going back for seconds and thirds.
Jambalaya is an exceptionally popular dish that has French and Spanish influence. It consists of meat, rice and vegetables and, let’s be real—it’s straight up comfort food!
I agree with Mark Twain when he said, “New Orleans food is as delicious as the less criminal forms of sin.”
Sheet Pan Jambalaya
- 3 sweet bell peppers red, yellow, and green
- 2 medium onions
- 13 oz cajun smoked sausage
- 2 large boneless, skinless chicken thighs diced
- 4 tbsp olive oil
- 4 tbsp creole cajun seasoning
- 1/2 tsp paprika
- 2 cups cherry tomatoes sliced in half
- salt & pepper to taste
- 2/3 cup sliced green onions
- 1/2 tsp red pepper flakes
- 2 packages precooked jasmine rice 8.8 oz each
Preheat the oven to 425 degrees.
Line a very large sheet pan with foil.
Remove the stem and seeds and chop the bell peppers into small pieces.
Thinly slice the onion.
Slice the sausage into rounds.
Slice your chicken in half to make thinner and then slice into small chunks.
Place the peppers, onion, chicken and sausage on a large sheet pan.
Toss with 2 tablespoons olive oil, and 1/2 teaspoon creole seasoning.
Toss and bake for 12 minutes.
Take the sheet pan from the oven and add in the tomatoes. Cook for another 6-8 minutes.
Remove from the oven and add the rice.
Toss and then place back in the oven for 2 more minutes.
Remove from the oven.
Sprinkle with fresh green onions.
We hope you enjoy this recipe as much as we did and that you get the chance to try it out soon!