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


  • 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


  • 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.

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