This quick and easy sheet pan jambalaya features a delicious mixture of satisfying protein, colorful vegetables, and healthy whole grains. Have on the table in less than 30 minutes!
2cupscooked brown rice or 1 cooked brown rice packet
Instructions
Preheat oven to 425°F and line a large sheet pan with foil. Add the onion, bell peppers, sausage, and garlic to the sheet pan. Season with 1 tablespoon Creole seasoning and 2 tablespoons of olive oil. Mix everything together until coated. Bake for 8 minutes, or until sausage begins to brown.
While sausage is cooking, season shrimp and tomatoes with ½ tablespoon Creole seasoning, ½ tablespoon oil, and stir to coat. Add the seasoned shrimp and tomatoes to the same sheet pan. Return everything to the oven for 5-7 minutes, until the shrimp turns pink.
Remove from the oven and add the cooked rice over top. Mix everything together and enjoy hot. Store any leftovers in an airtight container in the fridge for up to two days.