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Sheet-Pan Jambalaya

Sheet-Pan Jambalaya Recipe - In my opinion there is nothing more quintessentially Creole than a heavenly bowl of jambalaya. Every layer of this dish is bursting with flavor. The slightly salty bite from the sausage is balanced by the earthiness of the bell peppers, while the warm Cajun spices make the perfect pairing for fresh wild-caught shrimp. It’s the perfect warm and cozy meal for any night of the week.

Fat: 14.3 g
Carbs: 12.2 g
Net carbs: 7.9 g
Protein: 12 g
Fiber: 4.3 g
Sheet-Pan Jambalaya Recipe


  • 6 oz (170 g) no-sugar-added kielbasa sausage, sliced (see Pro Tip)
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 2 tbsp (30 ml) avocado oil
  • 2 tsp (5 g) Cajun seasoning, divided
  • 2 tbsp (32 g) tomato paste
  • 2 (12-oz [340-g]) bags frozen cauliflower rice
  • Sea salt and black pepper
  • ½ lb (226 g) wild-caught shrimp, peeled and deveined with tails on
  • 2 tbsp (30 ml) melted butter
  • Fresh parsley, to garnish

How to make Sheet-Pan Jambalaya

  1. Preheat the oven to 425°F (220°C, or gas mark 7).
  2. Add the kielbasa sausage, onion and bell pepper to a large sheet pan along with the avocado oil and 1 teaspoon of Cajun seasoning. Toss the vegetables and the sausage to make sure they are well coated. Transfer the pan to the oven and cook for 10 minutes.
  3. Remove the vegetables and sausage from the oven, add the tomato paste and stir to thoroughly mix it in with the vegetables. Add the frozen cauliflower rice and the remaining teaspoon of Cajun seasoning to the pan. Toss all the ingredients together until they are well incorporated and return the pan to the oven. Continue to cook for 15 to 20 minutes, stirring occasionally, until the cauliflower rice is cooked through and most of the liquid has evaporated.
  4. Taste the jambalaya and season with salt and pepper to taste. Add the raw shrimp on top of the jambalaya and drizzle the butter all over the top.
  5. Return the pan to the oven and cook for 5 to 7 minutes, until the shrimp is cooked through and pink. Garnish with fresh parsley.
PRO TIP: For a no-sugar-added kielbasa, I enjoy Pederson’s Natural Farms, usually found at Whole Foods and other specialty grocery stores. If you can’t find kielbasa, try using no-sugar-added Cajun sausage. I like the one by Aidells, which is usually found in Super Target stores. It might be in grocery stores local to you; use their store locator for more information.