Sheet Pan Jambalaya
Sheet Pan Jambalaya
For big flavor, an easy dinner and minimal dishes, try this one-pan wonder filled with tasty Johnsonville® Andouille Rope Sausage, red bell peppers, onions, shrimp and cauliflower rice, all roasted up on a sheet pan.
Ingredients
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1
package (13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into coin-slice pieces
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1
small onion, sliced
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1
red bell pepper, sliced
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2
tablespoons olive oil
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2
teaspoons Cajun seasoning, divided
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2
tablespoons tomato paste
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2
bags (10-ounces each) frozen cauliflower rice
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Sea salt and black pepper, to taste
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1/2
-pound (16/20 count per pound) uncooked shrimp, peeled and deveined, with tails on
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2
tablespoons melted butter
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Fresh parsley, to garnish
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1
lemon, quartered
REVIEWS
Directions
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Preheat oven to 425°F.
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Add the sausage, onion and bell pepper to a large sheet pan. Drizzle with olive oil and 1 teaspoon Cajun seasoning; toss vegetables and sausage until well-coated.
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Bake for 10 minutes.
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Remove sheet pan from the oven, add tomato paste. Stir to thoroughly mix in with vegetable mixture.
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Add cauliflower rice and 1 teaspoon Cajun seasoning to the pan. Toss all the ingredients together; stir to combine until well-incorporated.
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Continue to bake for 15-20 minutes until cauliflower is cooked through and liquid has evaporated; stirring occasionally.
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Season with salt and pepper. Top jambalaya with raw shrimp and drizzle with butter.
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Bake until shrimp is pink and cooked through; 5-7 minutes.
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Garnish with fresh parsley and a squeeze of lemon juice.