Pan Jambalaya Sheet

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Sheet Pan Jambalaya – The easiest and BEST recipe for jambalaya you've ever tried and is ready in 20 minutes! Juicy sausages and shrimp with soft rice and the PERFECT amount of kick will keep you coming back for more!

Sheet Pan Jambalaya - The EASIEST and BEST jambalaya recipe you have ever tried and is ready in 20 minutes! Juicy sausages and shrimp with soft rice and the PERFECT amount of kick will keep you coming back for more!

Quick, easy, tasty, one-leaf skillet

If you've never done jambalaya before because you were discouraged by what appears to be many steps and jobs, this simple jambalaya recipe on a tray with some practical shortcuts changes everything.

It tastes so amazing that we ate it straight from the pan.

There's juicy shrimp, sausage sausages, lightly caramelized onions, seasoned tender rice, just the right amount of heat and spice (you can cut it if you want), and it's ready in 20 minutes.

And with a sheet tray, cleaning is as easy as throwing away the overlying aluminum sheet. Truly windy.

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This recipe should be part of your regular weekday dinner rotation because it's quick, easy, and tastes like a million bucks.

Sheet Pan Jambalaya - The EASIEST and BEST jambalaya recipe you have ever tried and is ready in 20 minutes! Juicy sausages and shrimp with soft rice and the PERFECT amount of kick will keep you coming back for more!

How To Make Jambalaya Bread

Spread sliced ​​cooked sausage slices, yellow onion slices, drizzle with olive oil, season with Cajun or Creole seasoning, and bake for about 7 to 10 minutes or until the onions soften and the sausage "breaks" a little around the edges.

Add clean, fresh, raw shrimp, drizzle lightly with olive oil, season and bake for about 4 minutes, and turn shrimp over.

Add a mixture of cooked rice mixed with thick and thick sauce, bake for 2 more minutes and prepare to devour your jambalaya.

Product variations, recommendations and improvisations

I used a 12 ounce smoked beef sausage and while the andouille sausage (smoked pork) is more traditional, I couldn't find it in my supermarket, I didn't want to run, and the beef sausage turned out to be excellent. My family complemented me with the flavor of the sausage.

I used large shrimp (15-20 units) because I prefer the flavor of larger shrimp, but smaller shrimp are acceptable as they cook faster.

Chicken is also common in jambalaya, but for this recipe, the cooking time would have been different than for sausages, onions, and shrimp, so I skipped it. Furthermore, two large proteins are sufficient; we didn't need a third party.

I used the Cajun seasoning (generic brand from the store) instead of the Creole seasoning. It was half the price of the Creole seasoning and in my research: “The terms of Creole and Cajun cuisine are used interchangeably. However, Cajun seasoning is a basic mix mix: use garlic powder, onion, black pepper, and cayenne pepper. "While the Creole seasonings go further than these basic spices with more herbs ranging from oregano to basil and paprika."

The cajun seasoning was excellent, it wouldn't change a thing, and it produced a lot of heat and spices in addition to the other semi-spicy things I used, including the rice and the sauce.

This recipe calls for cooked rice, and two 8.8-ounce bags of Spanish-style rice work perfectly. If you want to reduce the overall heat of the recipe, use plain white rice instead of Spanish.

To save time on recipes overall, I'm a fan of pre-cooked rice in bags, but of course you can use any form of cooked rice you prefer.

You will toss your rice in a thick, thick sauce. I used this thick organic thick sauce from Trader Joe and it has medium heat. Diced tomatoes, tomato paste, onions, and jalapeños, with cayenne pepper and garlic, were exactly perfect for the jambalaya. If you can't find it, use another reliable sauce. Make sure it's thicker and not a "restaurant-style sauce" like this, which would be too watery for the jambalaya.

The bottom line is that my jambalaya recipe is flexible depending on the type of sausage, seasoning, rice, and sauce used.

Sheet Pan Jambalaya - The EASIEST and BEST jambalaya recipe you have ever tried and is ready in 20 minutes! Juicy sausages and shrimp with soft rice and the PERFECT amount of kick will keep you coming back for more!

Flexible heat level

Between my hearty cajun seasoning dipping over the protein, the seasoned Spanish rice, and the medium heat level of the sauce, the jambalaya had a good kick.

If you prefer it softer, reduce the various heat levels on the individual components to suit your preferences.

However, keep in mind that by design jambalaya is not a "simple" type of recipe and should take a little hit. Embrace it for what it is.

Even one of my family members who is very adverse to heat said: wow, this is so good and it gets better and better with every bite I take. Yes I agree.

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Yield: 6

Preparation time 5 minutes

Time to cook 15 minutes

Total time 20 minutes

Ingredients

  • 12 ounces cooked smoked sausage, thinly sliced ​​(andouille is traditional, I used smoked meat sausage)
  • 1 medium / large yellow onion, cut into thin strips
  • 4 tablespoons olive oil, divided
  • 3 teaspoons of Cajun or Creole seasoning, divided; or to taste (use less for a milder flavor)
  • 3/4 to 1 pound clean, deveined raw shrimp (I prefer large shrimp with 15-20 beads)
  • two 8.8-ounce bags of cooked rice, heated as directed (I prefer Spanish-style rice) OR 4 cups of your preferred cooked rice
  • a 16-ounce jar of thick, thick sauce (I used over medium heat)
  • 2 to 4 tablespoons green onion, thinly sliced ​​for garnish

Instructions

  1. Preheat oven to 400F, cover half sheet pan with foil for easier cleaning, spray with cooking spray, add sausage, onions, drizzle evenly with 2 tablespoons olive oil, evenly sprinkle 2 teaspoons Season and bake for about 7 to 10 minutes, or until the onions soften and the sausage "rips" around the edges.
  2. Remove the pan from the oven, flip the sausage and onions, evenly add the shrimp, evenly drizzle with the remaining 2 tablespoons of olive oil, sprinkle evenly with the remaining 1 teaspoon of seasoning, return the pan to the oven, and bake for about 4 minutes, or until shrimp are opaque and almost done. If you use smaller shrimp, bake for less time (~ 3 minutes) so they don't overcook.
  3. While the tray is in the oven, in a medium bowl, add the hot rice, the sauce and stir to combine.
  4. Remove the pan from the oven, stir and flip the sausage, onion, and shrimp.
  5. Sprinkle rice and sauce mixture evenly, stir to combine, and bake for about 2 minutes, or until everything is well heated and shrimp are done.
  6. Garnish evenly with green onions and serve immediately. Jambalaya will remain airtight in the refrigerator for up to 3 days.

Nutritional information:

Performance:

6 6

Portion size:

1 Amount per proportion: Calories: 576 Total Fat: 29 g Saturated Fat: 8 g Trans Fat: 0 g Unsaturated Fat: 18 g Cholesterol: 142 mg Sodium: 3071 mg Carbohydrate: 51 g Fiber: 3 g Sugar: 5 g Protein: 26 g

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