Sheet Pan Jambalaya
It's hard to resist a pan filled with tender shrimp and chicken, spicy sausage, hearty rice, veggies and spices. Even harder to resist: a recipe that calls for only one sheet pan to clean.
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 3 large ribs of celery, cut into ½-inch pieces
- 2 large chicken breasts, cut into 1-inch pieces
- 12 ounces andouille sausage, sliced into ¼-inch rounds (beef sausage or kielbasa can be substituted)
- 6 Tablespoons Challenge Butter, melted
- 4 teaspoons cajun seasoning
- 1 pound large shrimp, peeled and deveined
- 2 cups warm precooked rice
- 1 (14 ounce) can diced tomatoes, drained
- 4 green onions, diced
1Preheat the oven to 400 degrees.
2Place peppers, onions, celery, chicken, and sausage on a large baking sheet or sheet pan with sides that are 1-2 inches tall.
3In a medium bowl, combine melted butter and Cajun seasoning. Pour half of the seasoned butter over ingredients on the sheet pan. Place shrimp into the bowl with the remaining seasoned butter. Set aside until needed.
4Place the uncovered sheet pan in a preheated oven to roast for 20 minutes or until vegetables have some brown edges and chicken is almost cooked through.
5Remove from the oven and add the rice and tomatoes. Toss with a spoon to combine, then flatten and spread out over the bottom of the sheet pan. Place shrimp with seasoned butter on top. Put the sheet pan back into the oven for 7-8 minutes or until shrimp are opaque and cooked through.
6Remove the sheet pan and stir with a spoon to combine all the ingredients. Sprinkle the top with diced green onions before serving.