Sheet-Pan Jambalaya with Cauliflower Rice

Total Time

Prep: 20 min. Bake: 15 min.


4 servings

Updated: Dec. 11, 2023
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
Sheet-Pan Jambalaya with Cauliflower Rice Recipe photo by Taste of Home


  • 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


  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.

Nutrition Facts

1-1/2 cups: 366 calories, 23g fat (6g saturated fat), 158mg cholesterol, 1301mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 29g protein.