Sheet pan jambalaya takes all the bold flavors of the classic Louisiana dish and transforms them into an easy one-pan meal with minimal cleanup. Loaded with smoky sausage, tender vegetables, rice, and Cajun seasoning, it’s a hearty, flavorful dinner that’s perfect for busy weeknights.

I love a good jambalaya, but I don’t always love standing over the stove while dinner cooks.

That’s exactly why this sheet pan version has become such a favorite because it delivers those same big flavors with a fraction of the effort.

You still have the bold combination of smoky sausage, savory rice, sweet peppers, and Cajun spices but on a single pan so there’s minimal prep and clean up.

It comes together in just about half an hour, making it perfect for even the busiest nights.

And, just like traditionally prepared jambalaya, you know your family will love it!

Ingredients

To make this you’ll need:

Sausage– Andouille sausage sliced into thick coins.
Bell peppers– A red and orange bell pepper. Seed and thinly slice them both.
Onion– A peeled and diced yellow onion.
Creole seasoning– You can substitute Cajun seasoning.
Garlic– Minced garlic.
Olive oil– Extra virgin.
Rice– Steamed white rice
Tomato paste
Shrimp– Peeled and deveined raw shrimp.
Tomatoes– Cherry or grape tomatoes.
Lemon and green onions– Optional.

How to Make

This sheet pan jambalaya is so easy to make.

Just toss together and spread the sausage, peppers and onion out in an even layer on a large rimmed baking sheet.

Sprinkle the seasoning, garlic, and oil evenly out overtop.

Gently mix everything together until evenly coated and spread it back out in an even layer.

Bake the sausage and veggies at 425° for 10 minutes, just until the sausage sizzles and the vegetables start to soften.

Stir the rice and tomato paste together in a bowl until evenly combined.

Carefully remove the hot pan from the oven and add the rice, shrimp, and tomatoes evenly onto it.

Bake everything for another 5-10 minutes or just until the rice is warm and the shrimp’s cooked through.

Squeeze lemon juice evenly out overtop of the jambalaya, if you are using it.

Sprinkle green onions overtop for garnish.

Serve warm and enjoy!

Storing Leftovers

Transfer any leftover jambalaya to an airtight container in the fridge.

It will keep for 3 days.

Reheat it in the microwave until warmed through.

Tips and Tricks

Cut the sausage and vegetables into similar-sized pieces so everything cooks evenly on the sheet pan.
Don’t overcrowd the pan. Spreading everything into an even layer helps the ingredients roast instead of steam. Steaming the veggies won’t be as flavorful.
Use a good quality smoked sausage or andouille sausage for the best authentic jambalaya flavor.
Adjust the Cajun seasoning to your family’s tastes. Add extra for a spicier jambalaya or use less for a milder version.

Other Sheet Pan Meals

Sheet pan jambalaya is a stress free way to enjoy the Louisiana favorite.

Make it and enjoy!

Looking for other easy sheet pan meal recipes?

Try these:

If you’ve tried this SHEET PAN JAMBALAYA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Sheet Pan Jambalaya

Sheet pan jambalaya takes all the bold flavors of the classic Louisiana dish and transforms them into an easy one-pan meal with minimal cleanup. Loaded with smoky sausage, tender vegetables, rice, and Cajun seasoning, it's a hearty, flavorful dinner that's perfect for busy weeknights.

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Course: Dinner, Entree, Main Course, Seafood

Cuisine: American, Cajun, Southern

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 576kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

12 oz andouille sausage sliced into thick coins
1 red bell pepper seeded & thinly sliced
1 orange bell pepper seeded & thinly sliced
1 yellow onion peeled & thinly sliced
2 tsp creole seasoning can substitute Cajun seasoning
2 tsp minced garlic
1 tbsp extra virgin olive oil
2 1/2 cups steamed white rice
3 tbsp tomato paste
1 lb peeled, deveined raw shrimp
1 cup cherry tomatoes
1 lemon optional
4 green onions thinly sliced (optional)

US Customary - Metric

Instructions

Add the sausage, peppers and onion to a large rimmed baking sheet. Gently mix them together, then spread them out in an even layer.
12 oz andouille sausage, 1 red bell pepper, 1 orange bell pepper, 1 yellow onion
Sprinkle the seasoning, garlic, and oil evenly out overtop. Gently mix everything together until evenly coated, then spread back out in an even layer.
2 tsp creole seasoning, 2 tsp minced garlic, 1 tbsp extra virgin olive oil
Bake at 425° for 10 minutes, just until the sausage sizzles and the vegetables have begun to soften.
Add the rice and tomato paste to a bowl, then stir them together until evenly combined.
2 1/2 cups steamed white rice, 3 tbsp tomato paste
Carefully remove the hot pan from the oven and add the rice, shrimp, and tomatoes evenly onto it.
1 lb peeled, deveined raw shrimp, 1 cup cherry tomatoes
Bake for another 5-10 minutes more, just until the rice is warmed and the shrimp's cooked through.
Squeeze lemon juice evenly out overtop of the jambalaya, if using. Sprinkle green onions overtop for garnish.
1 lemon, 4 green onions
Serve warm and enjoy!

Notes

Cut the sausage and vegetables into similar-sized pieces so everything cooks evenly on the sheet pan.
Don't overcrowd the pan. Spreading everything into an even layer helps the ingredients roast instead of steam. Steaming the veggies won't be as flavorful.
Use a good quality smoked sausage or andouille sausage for the best authentic jambalaya flavor.
Adjust the Cajun seasoning to your family's tastes. Add extra for a spicier jambalaya or use less for a milder version.