Sheet Pan Jambalaya

by Susan on April 17, 2017

Sheet pan dinners are trendy lately, but I didn’t choose this recipe to hip. Since I’m cooking with a broken foot, anything that can cut down on my prep is a blessing! Other than chopping the vegetables, there isn’t much hands on effort required to create this creative twist on the classic cajun entree.

Since neither of my kids eat shrimp, I tweaked the original Cooking Light recipe by using chopped chicken thighs instead. Even though I cut the chicken small it still required a few more minutes in the oven than the shrimp to cook through. While I’m a huge fan of salt, I did find that it was key to season this one to taste rather than measure out the spices. My creole seasoning contains salt, so if I had added too much sea salt I think it would have overpowered the dish.

I’ve made more traditional jambalaya that had more complex flavors, this one was a huge hit from both a flavor and preparation standpoint. Everyone gave it a big thumbs up! Easy gluten and dairy-free recipe.

Sheet Pan Jambalaya
adapted from Cooking Light

1 medium red bell pepper
1 medium yellow bell pepper
1 medium yellow onion, halved and vertically sliced
8 oz. kielbasa, thinly sliced
3 tbs. olive oil, divided
2 1/2 tsp. Creole seasoning
8 oz. boneless chicken thighs, ut into small pieces
1/2 tsp. paprika
1 pint cherry tomatoes, halved (or quartered if they’re large)
2 (8.8-oz.) packages precooked unseasoned rice
1/2 tsp. sea salt (omit if your Creole seasoning contains salt)
1/2 tsp. freshly ground black pepper
2/3 cup sliced green onions

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 tbs. oil, and sprinkle with 1 tsp. Creole seasoning. Bake at 425°F for 8 minutes.

Toss chicken with remaining 1 tbs. oil, 1/2 tsp. Creole seasoning, and paprika. Remove sheet pan from oven. Stir chicken mixture and tomatoes into bell pepper mixture. Bake at 425° for 10-15 minutes. Check chicken for doneness.

Remove pan from oven. Add rice, salt, black pepper, and remaining 1 tsp. Creole seasoning; toss well to combine.

Bake at 425°F for 2 minutes or until rice is heated. Sprinkle with green onions.

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