Oven Recipe

Sheet Pan Jambalaya

15 mins
35 mins
Portions: 4 Servings

For big flavor, an easy dinner and minimal dishes, try this one-pan wonder filled with tasty Johnsonville® Andouille Rope Sausage, red bell peppers, onions, shrimp and cauliflower rice, all roasted up on a sheet pan.

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Sheet Pan Jambalaya

Recipe made by the Sausage Chefs


  • 1 package (13.5 ounces) JOHNSONVILLE® Andouille Rope Sausage, cut into coin-slice pieces
  • 1 small onion, sliced
  • 1 red bell pepper, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun seasoning, divided
  • 2 tablespoons tomato paste
  • 2 bags (10-ounces each) frozen cauliflower rice
  • Sea salt and black pepper, to taste
  • 1/2 -pound (16/20 count per pound) uncooked shrimp, peeled and deveined, with tails on
  • 2 tablespoons melted butter
  • Fresh parsley, to garnish
  • 1 lemon, quartered

Cooking Instructions

  1. Preheat oven to 425°F.
  2. Add the sausage, onion and bell pepper to a large sheet pan. Drizzle with olive oil and 1 teaspoon Cajun seasoning; toss vegetables and sausage until well-coated.
  3. Bake for 10 minutes.
  4. Remove sheet pan from the oven, add tomato paste. Stir to thoroughly mix in with vegetable mixture.
  5. Add cauliflower rice and 1 teaspoon Cajun seasoning to the pan. Toss all the ingredients together; stir to combine until well-incorporated.
  6. Continue to bake for 15-20 minutes until cauliflower is cooked through and liquid has evaporated; stirring occasionally.
  7. Season with salt and pepper. Top jambalaya with raw shrimp and drizzle with butter.
  8. Bake until shrimp is pink and cooked through; 5-7 minutes.
  9. Garnish with fresh parsley and a squeeze of lemon juice.