Calling all big flavor / easy dinner / sheet pan meal lovers!
Coming your way in the form of sausage, peppers, onions, shrimp, and… wait for it… cauliflower rice!
Now – This isn’t just your average pan of roasted goodness. It takes the form of a surprisingly satisfying rice-less sheet pan jambalaya with the addition of a spicy Cajun spice, melted butter, lemon juice squeezed over the whole thing, and a nice little sprinkling of parsley to make it table-ready. Easy weeknight meal with also easy clean-up!! It’s a win-win.
I mean, for being extremely practical and easy, you have to admit: she really is a beauty with all the different colors.
Sheet Pan Jambalaya = maximum flavor, minimal dishes. Sausage, peppers, onions, shrimp, and cauliflower rice all roasted up on a sheet pan. Big flavor, easy dinner!
- 6 ounces kielbasa sausage, sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning, divided
- 2 tablespoons tomato paste
- 2 bags frozen cauliflower rice (10 oz. each, 20 oz. total)
- sea salt and black pepper
- 1/2 lb. wild-caught shrimp, peeled and deveined, with tails on
- 2 tablespoons melted butter
- fresh parsley, to garnish
- lemon juice, to serve
- Preheat the oven to 425 degrees. Add the kielbasa sausage, onion, and bell pepper to a large sheet pan along with the olive oil and 1 teaspoon of Cajun seasoning. Toss the vegetables and sausage to make sure they are well-coated. Transfer the pan to the oven and cook for 10 minutes.
- Remove the vegetables and sausage from the oven, add the tomato paste, and stir to thoroughly mix it in with the vegetables. Add the frozen cauliflower rice and remaining teaspoon of Cajun seasoning to the pan. Toss all the ingredients together until the are well-incorporated and return the pan to the oven. Continue to cook for 15-20 minutes, stirring occasionally, until the cauliflower rice is cooked through and most of the liquid has evaporated.
- Taste the jambalaya and season with salt and pepper. Add the raw shrimp on top of the jambalaya and drizzle the butter over the top.
- Return the pan to the oven and cook for 5-7 minutes, until the shrimp is cooked through and pink. Garnish with fresh parsley and a squeeze of lemon juice.
Enjoy – see you in the Kitchen!