Description
Sheet-pan dinners are all about simplicity, and this Sheet-Pan Jambalaya with Cauliflower Rice combines the ease of a one-pan meal with the flavors of a traditional jambalaya. Traditionally, jambalaya is made with a mix of meats, seafood, and rice, simmered in a flavorful broth spiced with Creole or Cajun seasoning. The twist here is the use of cauliflower rice instead of traditional white rice, making the dish lower in carbs and higher in fiber, while still delivering that satisfying texture and flavor.
Ingredients
Scale
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 celery ribs, chopped
- 2 andouille sausage links, sliced
- 4 oz boneless chicken breast, cut into 1-inch pieces
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp olive or avocado oil
- 4 tsp Creole or Cajun seasoning, divided
- 2 cups cherry tomatoes, halved
- 1 (10 oz) package frozen cauliflower rice
- Salt & black pepper, to taste
- Fresh parsley & lemon juice, for garnish
Instructions
- Prep the Oven & Pan:
- Preheat oven to 425°F (220°C).
- Line a large sheet pan with parchment paper.
- Roast the Base:
- Toss onion, peppers, celery, chicken, and sausage with 2 tsp seasoning and oil.
- Spread evenly on the pan and roast for 8–10 minutes.
- Add Shrimp & Cauliflower Rice:
- Season shrimp with remaining 2 tsp seasoning.
- Add shrimp, tomatoes, and cauliflower rice to the pan. Stir gently to combine.
- Roast for another 6–8 minutes until shrimp are pink and cooked through.
- Finish & Serve:
- Squeeze fresh lemon juice over the top.
- Garnish with chopped parsley and serve hot.
Notes
Quick Tip: For extra flavor, garnish with fresh parsley and a squeeze of lemon before serving. Want more heat? Add a dash of hot sauce or sliced jalapeños to spice things up!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Roasting
Keywords: Sheet-Pan Jambalaya with Cauliflower Rice