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Sheet-Pan Jambalaya

This sheet pan jambalaya is packed with bold Cajun flavors and loaded with sausage, shrimp, and chicken. Roasted to perfection with bell peppers and onions, it's a one-pan meal that's perfect for busy weeknights.

Tasty Team
98% would make again

Under 30 minutes

Under 30 minutes


for 4 servings

  • 1 medium medium yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cups chicken sausage (275 g), sliced into coins
  • olive oil, to taste
  • 1 ¼ tablespoons creole seasoning, divided
  • 1 lb raw shrimp (455 g), peeled and deveined
  • ½ teaspoon paprika
  • 1 ½ cups tomato (300 g), diced
  • 4 cups rice (920 g), cooked, we used brown rice
  • scallion, sliced, for garnish

Nutrition Info

  • Calories 1060
  • Fat 11g
  • Carbs 188g
  • Fiber 3g
  • Sugar 9g
  • Protein 53g

Estimated values based on one serving size.


  1. Preheat the oven to 425°F (220°C).
  2. 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. Using your hands, mix everything together well.
  3. Bake for 8 minutes, or until chicken sausage begins to brown.
  4. 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.
  5. Remove the vegetables and sausage from the oven, and add the seasoned shrimp and diced tomatoes. Mix everything together.
  6. Return everything to the oven for 6 minutes, or until the shrimp is just done.
  7. Remove from the oven and add the cooked rice, mixing everything together well.
  8. Garnish with sliced scallions and serve immediately.
  9. Enjoy!
  10. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.