Sheet Pan Jambalaya with Andouille Sausage and Shrimp

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A one-pan Cajun-inspired jambalaya featuring smoky Andouille sausage, succulent shrimp, and seasoned rice baked together for an easy, flavorful meal. This Southern United States-inspired one-pot recipe, ready in about 65 minutes, pairs Andouille sausage, raw shrimp, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/2-inch rounds Andouille sausage
• 12 oz, peeled and deveined raw shrimp
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium, diced bell pepper
• 2, diced celery stalks
• 1 medium, diced onion
• 4, minced garlic cloves
• 1 can (14.5 oz), undrained diced tomatoes
• 2 tbsp cajun seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2, sliced for garnish green onions
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 375°F and lightly grease a large rimmed baking sheet.
2. Step 2: In a large bowl, combine 1 1/2 cups long grain white rice, 3 cups chicken broth, 1 medium diced bell pepper, 2 diced celery stalks, 1 diced medium onion, 4 minced garlic cloves, 1 can (14.5 oz) undrained diced tomatoes, 2 tablespoons Cajun seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until combined.
3. Step 3: Spread the rice and vegetable mixture evenly on the prepared baking sheet.
4. Step 4: Arrange 12 oz sliced Andouille sausage rounds over the rice mixture.
5. Step 5: Cover the pan tightly with aluminum foil and bake for 35 minutes.
6. Step 6: Remove the foil carefully and scatter 12 oz peeled and deveined raw shrimp evenly over the top; drizzle 2 tablespoons olive oil over the shrimp and rice.
7. Step 7: Return to oven uncovered and bake for an additional 10-12 minutes, or until the shrimp are pink and cooked through and the rice is tender.
8. Step 8: Remove from oven and garnish with 2 sliced green onions and 2 tablespoons chopped fresh parsley before serving.