This Jambalaya Turned Sheet Pan Dinner is a One-Pan Wonder

We've remade the classic recipe into an easy, no-fuss sheet pan jambalaya dinner.

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

Prep Time
15 min
Cook Time
40 min
55 min


  • 4 red potatoes or yellow flesh potatoes, cut into ¾-inch-thick slices
  • 2 ears corn, each cut into 4 thick rounds
  • 1 large red onion, cut into quarters or eighths
  • 6 sprigs fresh thyme
  • ¼ cup extra-virgin olive oil, divided
  • 4½ tsp smoked paprika (TRY: Simply Organic Smoked Paprika)
  • 1¼ tsp garlic powder
  • 1¼ tsp coconut sugar
  • 1 tsp ground cayenne pepper
  • ½ tsp each sea salt, ground black pepper and dried oregano
  • 6 3-oz boneless, skinless chicken thighs
  • 2 smoked sausages, cut into thick slices
  • 12 oz (16 to 20) frozen jumbo shrimp, thawed and patted dry
  • 2 tbsp organic unsalted butter, optional
  • ⅓ cup chopped fresh flat-leaf parsley
  • 1 lemon, cut into wedges


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle with parsley and serve with lemon wedges to squeeze over.


Nutrition Information

  • 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