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

Ingredients
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!

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