This Easy Jambalaya Recipe is packed with spicy andouille sausage, shredded chicken, sweet shrimp, and of course, plenty of vegetables and rice. It’s the perfect one-pot meal for busy nights!

For more easy one-pot meals, check out this One Pot Beef Stroganoff, this One Pot Mexican Pasta, this One Pot Cream Spinach Mushrooms Artichoke Chicken, and this  Honey Chipotle BBQ Chicken.

Easy Jambalaya Recipe

Jambalaya is one of those sort of daunting dishes most people think is really difficult to make. But I’m here to tell you it’s most definitely not! It’s basically just a one-pot meal – literally everything from the meat to the veggies to the rice cooked in one pot, so it’s really great for busy weeknights.

This version is packed with plenty of shredded chicken, spicy andouille sausage (I used chicken), plump shrimp. I upped the vegetable ratio above what you’d normally find, and of course, there’s plenty of rice and cajun-influenced seasoning. This is spicy, smoky, filling, and most importantly, SO delicious!

Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

What is Jambalaya??

Jambalaya originated in Louisiana, and like a lot of creole cooking, has a little bit of Spanish and French influence. At its most basic explanation, it’s a one-pot dish with meat, vegetables and rice. Typically it’s tomato-bases somehow, and always included plenty of cajun spices.

Cajun holy trinity

In almost all cajun cooking, you’ll find a base called The Holy Trinity. It’s a vegetable combination of celery, bell pepper, and onion, and it’s also the base in all jambalaya recipes. My version also includes plenty of garlic, and green onion.

Shortcuts for Easy Jambalaya

• You don’t have to, but I like to use shredded chicken instead of diced chicken you cook. Leftover chicken works great, or you can buy a rotisserie chicken breast.
• Use quick-cooking brown rice. I like to use the quick-cooking brown jasmine rice from Trader Joe’s.
• Use peeled and deveined shrimp. You don’t want to mess with peeled and deveining shrimp!

Spices in this Easy Jambalaya Recipe

You could use a pre-packaged cajun blend, but I usually have all the spices on hand, so here’s what I used.

• smoked paprika
• oregano
• bay leaves
• dried thyme
• garlic powder
• onion powder
• black pepper

How to Make this Easy Jambalaya Recipe

• • Brown sliced andouille sausage in a little bit of olive oil. It’s already cooked, so it shouldn’t take too long to brown!
  • Add in a little bit more olive oil along with the green pepper, onion, celery and garlic. Sauté until slightly softened, about three minutes,
  • Add in tomato paste, canned tomatoes, chicken stock, a little bit of salt, spices, and rice, Stir to combine.
  • Bring the mixture up to a boil, and then reduce to a low simmer and cover, Let the stove do the work! Cook the rice and veggies until the rice is puffed and cooked, about 20 minutes.
  • When the rice is juusst shy of being done, add in the shrimp and shredded chicken. Cook for 4-5 minutes until pink.
  • Garnish with green onion and season to taste with salt and pepper.

Does is matter what kind of rice you use?

This recipe is written for quick-cooking brown rice, but white rice tends to have the same cook time, so you could swap that out. If you don’t use a quick-cooking brown rice, you’ll probably need to increase the liquid and definitely the cooking time, as brown rice takes about 40-45 minutes to cook.

Substitutions and Tips and Tricks for Recipe Success

• Make sure to buy peeled and deveined shrimp
• Use regular andouille sausage or chicken sausage. (I can’t taste the difference)
• Rinse the rice several times under cold water. This helps is cook up fluffier.
• Season shrimp with salt and pepper before adding to the pot.
• For an extra kick of heat, add in a little bit of cayenne pepper.

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Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.

 

Cook’s notes

I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.

You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.

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Popular Recipe Shrimp Tomato & Avocado Salad Stacks

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Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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For the sauce

For the rest

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1. Preheat the oven to 200 C / 400 F.
2. Mix together the sauce in a small bowl and set aside.
3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

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Nutrition

• Serving Size:
• Calories: 403
• Sugar: 4.4 g
• Sodium: 458.2 mg
• Fat: 22.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 14.8 g
• Fiber: 5.5 g
• Protein: 41.7 g
• Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

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