One-Pan Jambalaya

Step 1

PREP: Preheat the oven to 425 degrees. Lightly spritz a 15x21-inch sheet pan with cooking spray. (Everything will fit on a 15x21-inch sheet pan, but you'll need 2 smaller sheet pans if you don't have this size.) Remove the stem and seeds and chop the bell peppers into 1-inch pieces. Halve and then thinly slice the yellow onion. Slice the sausage into thin (1/2-inch) coins.

Step 2

ROAST PEPPERS, ONION, AND SAUSAGE: Place the cut peppers, onion, and sausage on the prepared sheet pan. Toss with 2 tablespoons (27g) olive oil, 1/2 teaspoon Creole seasoning, and 2 teaspoons Italian seasoning. Toss to coat everything, space out evenly (See Note 3), and bake for 8 minutes.

Step 3

SHRIMP: Meanwhile, prepare the shrimp. Make sure it is peeled and deveined, and fully thawed if using frozen. You can also remove the tails here if desired. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon Creole seasoning, and 1/2 teaspoon paprika. Cut the tomatoes in half.

Step 4

ROAST SHRIMP AND TOMATOES: Take the sheet pan from the oven and toss everything then space things out again into one even layer. Add the seasoned shrimp and tomatoes. Cook for another 6-8 minutes. Remove and add the packaged rice (no need to microwave or prepare it at all; just knead it a bit before opening it up), remaining 1 (up to 1 and 1/teaspoons Creole seasoning (to taste), and salt & pepper to taste. (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper.) Toss everything together, space out, and then return to the oven for 2 more minutes.

Step 5

ENJOY: Remove from the oven and sprinkle with fresh green onions and fresh chopped parsley. Enjoy immediately! Add red pepper flakes to individual plates if desired.