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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. —Julie Peterson, Crofton, Maryland
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
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.
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.
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