Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Sheet-Pan Jambalaya

by Crystal Hatch • from the video Low-Stress Dinners

Inspired by kimscravings.com

Ingredients

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

Advertisement

Preparation

  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!
 

Advertisement

Advertisement

Advertisement

More like this