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Sheet-Pan Jambalaya with Cauliflower Rice

Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper.

Ingreadient:

    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 2 celery ribs, chopped
    • 4 ounces boneless skinless chicken breasts, cut into 1-inch pieces
    • 2 fully cooked andouille sausage links, sliced
    • 4 garlic cloves, minced
    • 3 tablespoons olive oil
    • 4 teaspoons reduced-sodium Creole seasoning, divided
    • 1 package (10 ounces) frozen riced cauliflower
    • 1/2 pound uncooked shrimp (26-30 per pound), peeled and deveined
    • 2 cups cherry tomatoes, halved

Directions :

    1. Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 2 teaspoons Creole seasoning; toss to coat. Bake 8 minutes.
    2. Meanwhile, cook cauliflower according to package directions. Toss shrimp with remaining 2 teaspoons Creole seasoning. Add shrimp, tomatoes and cauliflower to pan; stir to combine. Bake until shrimp turn pink, 5-7 minutes longer.

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