Sheet Pan Jambalaya
A New Orleans classic reinterpreted for a sheet pan
TIME: 35 min | SERVINGS: 4
Ingredients
2 small mixed bell peppers, cut into thin slices and slices halved crosswise
1 (12-oz.) pkg. andouille sausage, sliced
1 medium-size yellow onion, thinly sliced
1 ½ tablespoons chopped fresh thyme
1 tablespoon olive oil
½ teaspoon garlic powder
2 teaspoons Creole seasoning, divided
3 large scallions
12 ounces jumbo peeled, deveined raw shrimp
1 (10-oz.) can diced tomatoes and green chiles, drained
2 (8.8-oz.) pkg. precooked microwavable white rice
Directions
Preheat oven to 425°F. Toss together bell peppers, sausage, onion, thyme, oil, garlic powder, and 1 teaspoon of the Creole seasoning on a 13- x 18-inch rimmed baking sheet; spread mixture in an even layer. Bake until mixture is almost tender-crisp, 15 to 17 minutes, stirring mixture once halfway through cook time.
Meanwhile, thinly slice dark green parts of scallions; set aside. Thinly slice white and light green parts of scallions; transfer to a large bowl. Add shrimp, drained tomatoes and green chiles, and remaining 1 teaspoon Creole seasoning. Using your hands, crumble rice into shrimp mixture to separate any clumps; stir to combine. Set aside until ready to use.
Remove baking sheet from oven. Stir shrimp mixture into bell pepper mixture on baking sheet; return to oven. Bake at 425°F until shrimp are pink and opaque throughout and rice is warm and tender, about 9 minutes. Sprinkle with dark green parts of scallions.
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