Written By Jennifer Danter Food / How to Cook / Main course / Recipes Nov 27, 2020 Sheet Pan Jambalaya SHARE VIA: Facebook Twitter PinterestAn untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? West Coast JambalayaServes 6.Recipe by: Jennifer DanterPlan ahead, if you don’t have leftover cooked rice languishing in your fridge, make some the night before. It will help streamline this to a one-pan meal. Tip: If you need to cook rice, choose basmati. It cooks quickly and is extra delish simmered in coconut milk with generous pinches of turmeric.2 smoky sausages Tip: We’re loving Haus Smoked Duck Andouille sausages1 each green and red or orange bell pepper, coarsely chopped½ large red onion, thickly slicedOlive oil2 Tbsp Quick Creole Spice Blend, divided12 large shrimp, peeled and deveined16 cherry tomatoes, halved2 cups finely chopped kale1½-2 cups cooked rice¼ cup each tomato sauce and water1 cup green sauce Tip: Available at The Root CellarToppings (optional) chopped fresh herbs or chopped green onions Preheat the oven to 425℉.Place peppers and onion on a large sheet pan. Generously drizzle with oil; sprinkle with 1 Tbsp spice blend. Slice sausages into thick rounds; place on pan and toss to mix. Roast for 15-18 min.Meanwhile, place shrimp, tomatoes, kale and rice in a bowl; drizzle with more oil; add remaining 1 Tbsp spice blend.Carefully remove the sheet pan from the oven. Scatter shrimp and rice mixture over top. Drizzle with tomato sauce and water; stir to mix.Bake until shrimp turn bright pink and kale starts to wilt, about 8-10 min.Drizzle with green sauce, then sprinkle with toppings. Quick Creole Spice BlendCombine ¼ cup paprika with 2 Tbsp each of onion powder, garlic powder, dried oregano and basil leaves with 1 Tbsp each of dried thyme leaves, cayenne pepper, coarsely ground sea salt, black pepper and ½ tsp sugar. Tip Swap in 1 Tbsp smoked sweet paprika for regular paprika if you have some.Makes 1 cup. Green SauceThere are many recipes online if you want to make your own, or can’t find one at your local market/grocery store. (We like The Skinny Taste’s Peruvian Green Sauce .) Recipe: Jennifer DanterPhotography: Jacqueline Downeygreen sauceJacqueline DowneyjambalayaJennifer DanterOct|NovOct|Nov issuerecipe SHARE VIA: Facebook Twitter Pinterest Written By: Jennifer Danter Let’s get to know each other: I’m a food writer, recipe developer and food stylist. I love to cook. I really love to eat. Better yet, it’s my pleasure to make it look good too. I am the consummate table-setter: I adore ... Read More You may also like Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More 2020 Issues / Beer / Drink / Food / Magazine March 1, 2020 March | April Issue Out Now March | April issue on the stands. Grab yours to see the Exceptional Eats! Readers’ Choice Awards winners. Go here to read ... Read More Comments are closed.