Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Craving jambalaya? This sheet pan dinner is a creative twist on the classic recipe using chicken, sausage, shrimp and a cajun spice mix. While a classic jambalaya contains rice, in our sheet pan jambalaya we’ve skipped the rice in favor of hearty potatoes and corn for a well-rounded meal.
The secret is in the seasoning
While you can use a packaged spice mix if you’re in a hurry, we highly recommend making your own from scratch as we do in this sheet pan jambalaya with smoked paprika, garlic powder, oregano and coconut sugar to bring a smoky-sweet flavor to this dinner. Coconut sugar, also known as coconut palm sugar, comes from the flowers of the coconut palm tree. While it is still a sugar, it is less refined than cane sugar and has a lower glycemic index (GI) than regular sugar.
The sheet-pan advantage
Whether you are cooking from a recipe or improvising with ingredients you have on hand, a sheet pan dinner is a classic set-it-and-forget-it meal. When shopping for sheet pans, look for heavy-gauge aluminum as it conducts heat well and won’t warp. A rim around the edges helps keep food safe from spilling off the sides. A versatile size for use in this recipe, and in general, is 13 x 18 inches, also called a half-sheet pan.
Jambalaya on a Sheet Pan
- Preheat oven to 450°F. On a large, heavy rimmed baking sheet, toss potatoes, corn, onion and thyme with one-half of the oil. In a small bowl, combine paprika, garlic powder, sugar, cayenne, salt, pepper and oregano.
- In a bowl, combine chicken, remaining one-half of oil and two-thirds of paprika mixture. Sprinkle remaining one-third of paprika mixture over vegetables and nestle in the chicken, making sure chicken is touching sheet and vegetables are spread in a single layer.
- Roast for 10 minutes then reduce oven temperature to 425°F. Roast until chicken is cooked and vegetables are tender and slightly caramelized, 20 to 25 minutes.
- Nestle in sausage and shrimp and brush shrimp with melted butter (if using). Return to oven and roast until shrimp is cooked, about 10 more minutes.
- Sprinkle with parsley and serve with lemon wedges to squeeze over.
- Serving Size ⅙ of recipe
- Calories 453
- Carbohydrate Content 36 g
- Cholesterol Content 170 mg
- Fat Content 20 g
- Fiber Content 4 g
- Protein Content 34 g
- Saturated Fat Content 4 g
- Sodium Content 522 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 11 g
- Polyunsaturated Fat Content 3 g