Sheet Pan Jambalaya

Sheet Pan Jambalaya

A heavenly jumble of smoky sausage, chicken, bell peppers and rice.


  • 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


  1. Preheat the oven to 425 degrees. 

  2. Line a very large sheet pan with foil.

  3. Remove the stem and seeds and chop the bell peppers into small pieces. 

  4. Thinly slice the onion. 

  5. Slice the sausage into rounds.

  6. Slice your chicken in half to make thinner and then slice into small chunks. 

  7. Place the peppers, onion, chicken and sausage on a large sheet pan. 

  8. Toss with 2 tablespoons olive oil, and 1/2 teaspoon creole seasoning. 

  9. Toss and bake for 12 minutes.

  10. Take the sheet pan from the oven and add in the tomatoes. Cook for another 6-8 minutes. 

  11. Remove from the oven and add the rice.

  12. Toss and then place back in the oven for 2 more minutes.

  13. Remove from the oven.

  14. Sprinkle with fresh green onions.