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.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 / 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 2020 Issues / Beer / Drink / Food / Magazine December 30, 2019 January|February Issue Out Now ... Read More Comments are closed.