Diane Morrisey’s Sheet Pan Jambalaya

Jambalaya is a staple of Creole cuisine, and although this preparation isn’t an authentic version of the Southern classic, this weeknight-friendly, sheet pan rendition will certainly be a welcome addition to your midweek recipe arsenal. And, if you have leftovers, turn them into breakfast. Reheat the jambalaya in a nonstick skillet (adding a touch of water, if needed) over medium-high heat, stirring often, until hot. Reduce the heat to low. Make indentations in the rice with the back of a large spoon (for as many servings as you need) and crack an egg into each well. Cover and cook until the egg whites are set and the yolks are runny, 4 to 5 minutes. —Diane Morrisey

Sheet Pan Jambalaya

Serves 6

Ingredients

Cooking spray

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 pound andouille sausage, sliced into 1/4-inch-thick rounds

2 green or red bell peppers, chopped

1 yellow onion, chopped

2 celery ribs, chopped

3 garlic cloves, chopped

1 jalapeño, seeded and finely chopped

1 ½ tablespoons chopped fresh thyme

3 tablespoons olive oil

3 tablespoons plus 1 teaspoon Cajun seasoning

1 teaspoon smoked paprika

1 pound large (21/25 count) shrimp, peeled and deveined

3 cups cooked white rice (from 1 cup uncooked rice)

1 15-ounce can diced tomatoes, undrained

3 tablespoons unsalted butter, melted

Kosher salt and freshly ground black pepper

Juice of 1 lemon

2 scallions, white and pale-green parts only, chopped

Directions

Preheat the oven to 425° F. Mist a half-sheet pan with cooking spray.

Set the chicken, andouille, bell peppers, onion, celery, garlic, jalapeño, and thyme on the sheet pan. Drizzle with the olive oil, sprinkle with 2 tablespoons of the Cajun seasoning and the smoked paprika, and toss to coat. Spread it out in a single layer.

Bake until sizzling, 12 to 15 minutes.

Meanwhile, in a small bowl, toss the shrimp and 1 teaspoon of the Cajun seasoning.

Remove the pan from the oven. Add the rice, tomatoes (with their juices), and the remaining 1 tablespoon Cajun seasoning to the pan, toss well, and spread out evenly. Arrange the shrimp over the rice mixture and drizzle with the melted butter.

Return to the oven and bake until the shrimp are opaque and firm, 7 to 10 minutes. Season with salt and pepper.

Squeeze the lemon juice on top, sprinkle with the scallions, and serve

Excerpted from You Got This! Recipes Anyone Can Make and Everyone Will Love. Copyright @ 2025 by Diane Morrisey. Photography Copyright © 2025 by Dane Tashima. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.