Sheet Pan Jambalaya
Looking for an easy and delicious dinner idea? This Sheet Pan Jambalaya is a new favorite in our house! (And it tastes amazing for leftover lunch the next day, too!)
Servings: 8 servings
Calories: 530kcal
Ingredients
For the Rice
- 4 cups low sodium chicken stock
- 2 cups uncooked white rice
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce
For the Jambalaya
- 3 bell peppers chopped into 1” strips
- 1 medium yellow onion chopped into 1” strips
- 2 celery ribs cut into ½” pieces
- 1½ Tbsp minced garlic
- 16 oz. andouille sausage sliced
- 16 oz. boneless skinless chicken breasts, cut into bite-sized pieces
- 3 Tbsp olive oil
- 1 Tbsp Cajun seasoning divided
- ½ Tbsp Italian seasoning
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 10-oz. can diced tomatoes, drained
- ½ cup green onions sliced
- ¼ cup Italian parsley chopped
Instructions
For the Rice
- Using a medium saucepan, add chicken stock and place over medium-high heat.
- Once boiling, add rice and stir. Cover and reduce heat to medium-low.
- Cook for 20 minutes. (Note: Do not remove the lid or stir during this step.)
- Remove lid and fluff rice with fork.
- Stir in Worcestershire sauce and hot sauce.
For the Jambalaya
- Meanwhile, preheat oven to 425°F.
- Using a large mixing bowl, add everything except for diced tomatoes and green onions (chopped bell peppers, onion, celery, garlic, sausage, chicken, olive oil, Cajun seasoning, Italian seasoning, onion powder and smoked paprika; toss until well combined.
- Spray a rimmed sheet pan with non-stick baking spray. Spread jambalaya mixture onto pan. Bake for 16-18 minutes, or until chicken and sausage are fully cooked.
- Remove sheet pan from oven and add cooked rice and drained tomatoes; stir until well combined. (Note: There will be a fair amount of excess liquid in the bottom of the pan at this stage. Use caution when removing the sheet pan from the oven.)
- Continue baking for 6-8 more minutes, or until the excess liquid in the bottom of the pan has been absorbed.
- Sprinkle with green onions and Italian parsley before serving.
Nutrition
Calories: 530kcal | Carbohydrates: 47g | Protein: 30g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 721mg | Potassium: 813mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2260IU | Vitamin C: 69mg | Calcium: 68mg | Iron: 3mg
