Sheet Pan Jambalaya

Ingredients:

• 2 lbs. of Andouille, Kielbasa, or Smoked Sausage, cut into bite sized rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 orange bell pepper, sliced into strips
• 2 medium onion, thinly sliced
• 2 jalapeno peppers, diced (optional)
• 3 tablespoons of oil, divided
• 2 tablespoons thyme
• 1 teaspoon garlic powder
• 3 tablespoons of Creole seasoning, divided
• 1 (16 oz) bag of frozen peeled and deviened shrimp
• 1 (10-oz.) can of diced tomatoes and green chiles, drained
• 2 (8.8 oz.) packages of pre-cooked microwavable white rice

Directions:

1. Line a sheet pan with parchment paper and preheat oven to 425 F.
2. Combine the sausage rounds, chopped peppers, onions, thyme, garlic powder, 2 tablespoonns of Creole seasoning and 2 tablespoons of oil on the shet pan mixing until the seasoning and oild coats the sausage, peppers and onions.
3. Bake for 18 minutes.
4. Meanwhile, in a mixing bowl, add shrimp, can of diced tomatoes and chilis, rice, and the remaining Creole seasoning and oil, and mix until everything is coated.
5. Pull the sheet pan from the oven, and add the shrimp mixture, stir to combine with the sausage mixture spreading out to be a single layer.
6. Bake for an additional 10 minutes or until the shrimp a pink and opaque.
7. Removed from the oven and serve immediately.