Sheet Pan Jambalaya

An 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 Jambalaya

Serves 6.

Recipe by: Jennifer Danter

Plan 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 sausages

1 each green and red or orange bell pepper, coarsely chopped

½ large red onion, thickly sliced

Olive oil

2 Tbsp Quick Creole Spice Blend, divided

12 large shrimp, peeled and deveined

16 cherry tomatoes, halved

2 cups finely chopped kale

1½-2 cups cooked rice

¼ cup each tomato sauce and water

1 cup green sauce Tip: Available at The Root Cellar

Toppings (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 Blend

Combine 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 Sauce

There 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 Danter

Photography: Jacqueline Downey