Admittedly, this is not a classic jambalaya recipe. But it does capture the ingredients and flavors that are characteristic of jambalaya—bell peppers, tomatoes, onions, sausage, shrimp, rice, and Creole seasoning. It’s just a chunkier, fresher take on the classic. Bell peppers, onions, and sausage get a head start on the pan, and then shrimp and tomatoes get added. As the veggies cook on the pan, they release some of their flavorful juices; and then you add the rice, which soaks up all the tasty liquid. It’s a perfect candidate for sheet-pan cooking.
1 medium red bell pepper
1 medium yellow bell pepper
1 medium yellow onion, halved and vertically sliced
8 ounces turkey kielbasa, thinly sliced
3 tablespoons olive oil, divided
2 1/2 teaspoons salt-free Creole seasoning (such as Tony Chachere’s)
8 ounces medium shrimp, peeled and deveined
1/2 teaspoon paprika
1 pint cherry tomatoes, halved (or quartered if they’re large)
2 (8.8-oz.) packages precooked unseasoned brown rice (such as Uncle Ben’s Ready Rice)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup sliced green onions
Est. added sugars 1g
How to Make It
Preheat oven to 425°F.
Cut bell peppers into thin strips; cut strips in half to form roughly 2-inch-long pieces. Combine bell peppers, onion, and kielbasa on a 13 x 18–inch half sheet pan. Drizzle with 2 tablespoons oil, and sprinkle with 1 teaspoon Creole seasoning. Bake at 425°F for 8 minutes.
Toss shrimp with remaining 1 tablespoon oil, ½ teaspoon Creole seasoning, and paprika. Remove sheet pan from oven. Stir shrimp mixture and tomatoes into bell pepper mixture. Bake at 425° for 8 minutes. Remove pan from oven. Add rice, salt, black pepper, and remaining 1 teaspoon Creole seasoning; toss well to combine. Bake at 425°F for 2 minutes or until rice is heated. Sprinkle with green onions.