Truth be told, I have never been to Louisiana, nor have I ever had authentic jambalaya. I've eaten crawfish, but that's not even a standard ingredient...

And, my Dad makes a jambalaya soup with most of the standard flavors, but his cooking style tends to be more about massive quantity than quality.

A few weeks ago I heard someone mention sheet pan jambalaya. Hmmm...that sounded yummy and interesting! That was it! They didn't even mention a single ingredient, but I knew I should give it a try! 

So, here's my take on jambalaya. Simple, flavorful, and healthy- any night of the week!

‍

‍

Ingredients in Sheet Pan Jambalaya

• Sausage
• Shrimp
• Bell Peppers
• Onion
• Cauliflower Rice
• Limes
• Cajun or Creole Seasoning
• Olive Oil
• Optional: scallions, cilantro

‍

Jambalaya Variations:

Jambalaya is prepared by browning the meat and vegetables. Next, rice and a broth is added. Then, everything cooks together until the rice is ready. You'll find it has many similarities to paella.

• Meat: Most commonly, you will find shrimp and andouille sausage. Less common, but still great options include pork, chicken, or crawfish. Vegan/vegetarian options would include beans or meat alternatives.
• Vegetables: Known as the Creole holy trinity- jambalaya always begins with onion, celery, and green bell pepper. From there you could add okra, tomatoes, chilis, garlic, carrots, corn, or anything else that sounds appetizing.
• Starch: Rice is really the only starch you will find in traditional jambalaya. I chose a cauliflower rice. Couscous would also work well.

‍

Jambalaya vs. Gumbo

Both Southern dishes have many of the same ingredients- sausage, seafood, vegetables, and seasonings. The biggest difference is that gumbo is served over rice. In jambalaya, the rice is cooked as part of the dish. Jambalaya translates to "jumbled" or "mixed up," while gumbo comes from a West African word meaning "okra." Also, gumbo is considered a soup.

‍