Sheet Pan Jambalaya With Cauliflower Rice Recipes

SHEET-PAN JAMBALAYA WITH CAULIFLOWER RICE

Sheet-Pan Jambalaya with Cauliflower Rice image

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. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

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., 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.

Nutrition Facts : Calories 366 calories, Fat 23g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 1301mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

SHEET-PAN JAMBALAYA RECIPE BY TASTY

Sheet-Pan Jambalaya Recipe by Tasty image

Here's what you need: medium yellow onion, red bell pepper, yellow bell pepper, green bell pepper, chicken sausage, olive oil, creole seasoning, raw shrimp, paprika, tomato, rice, scallion

Provided by Crystal Hatch

Categories Dinner

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 medium medium yellow onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
2 cups chicken sausage, sliced into coins
olive oil, to taste
1 ¼ tablespoons creole seasoning, divided
1 lb raw shrimp, peeled and deveined
½ teaspoon paprika
1 ½ cups tomato, diced
4 cups rice, cooked, we used brown rice
scallion, sliced, for garnish

Steps:

Preheat the oven to 425°F (220°C).
On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Using your hands, mix everything together well.
Bake for 8 minutes, or until chicken sausage begins to brown.
While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and ½ teaspoon paprika. Stir to coat.
Remove the vegetables and sausage from the oven, and add the seasoned shrimp and diced tomatoes. Mix everything together.
Return everything to the oven for 6 minutes, or until the shrimp is just done.
Remove from the oven and add the cooked rice, mixing everything together well.
Garnish with sliced scallions and serve immediately.
Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 79 grams, Fat 16 grams, Fiber 4 grams, Protein 45 grams, Sugar 9 grams

ONE-POT KETO JAMBALAYA WITH CAULIFLOWER RICE

One-Pot Keto Jambalaya with Cauliflower Rice image

Try this keto version of traditional jambalaya with cauliflower rice instead of rice, andouille sausage, and chicken thighs for a Louisiana-inspired dinner.

Provided by Bibi

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons ghee (clarified butter)
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
14 ounces andouille sausage, cut lengthwise and sliced crosswise into 1/4-inch slices
2 tablespoons Cajun seasoning
1 teaspoon hot sauce
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®), drained slightly
½ cup unsalted chicken stock
1 (16 ounce) package frozen riced cauliflower
1 pound frozen raw shrimp, peeled and deveined
freshly ground black pepper to taste

Steps:

Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion. Cook until vegetables begin to soften and onion turns soft and translucent, 3 to 4 minutes. Add chicken, sliced sausage, Cajun seasoning, and hot sauce. Cook and stir until everything is well combined, 2 to 3 minutes. Add drained tomatoes and stock and bring to a boil.
Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes. Remove lid and add riced cauliflower, breaking up any clumps while stirring. Add frozen shrimp and increase heat to medium high. Push each shrimp below the surface of the hot tomato sauce and season with black pepper. Bring to a boil and cook until shrimp curls and turn pink in color, 6 to 8 minutes.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 12.8 g, Cholesterol 216.8 mg, Fat 33.9 g, Fiber 4 g, Protein 36.2 g, SaturatedFat 12.8 g, Sodium 1315.9 mg, Sugar 2.1 g

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