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

• 

  Total Time

  Prep: 20 min. Bake: 15 min.
• 

  Makes

  4 servings

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

• Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1 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

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

Taste of Home Editors