Sheet Pan Andouille Sausage with Jambalaya Rice
Oven-baked to perfection, this dish is the perfect combination of Zatarain’s Jambalaya Rice, andouille chicken sausage and Cajun-inspired flavors!
8 Serving(s)
Ingredients
- 3 tbsp. Schnucks olive oil, divided
- 1 (8 oz.) box Zatarain's jambalaya rice
- 2 (12 oz.) packs low-sodium andouille chicken sausage
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium red onion, sliced
- 2 stalks celery, washed & sliced
- 1 (12 oz.) bag Schnucks ready-to-eat broccoli florets
- 1 tsp. Schnucks black pepper
- 1/2 tsp. Schnucks garlic powder
- 1 lemon, zested & juiced
- 2 1/2 cups water
Instructions
- Preheat oven to 400 degrees. In a 3–quart saucepan over medium–high heat, combine 1 tablespoon olive oil, jambalaya rice mix and water. Bring to boil, reduce heat to low and simmer, covered, 25 minutes. Remove from heat and let stand 5 minutes.
- Meanwhile, arrange sausage, sliced vegetables and broccoli on baking sheet. Drizzle with remaining olive oil then season with black pepper and garlic powder. Using clean hands, mix to combine until oil is evenly distributed. Spread everything into an even layer on pan.
- Roast in oven 25–30 minutes or until vegetables are tender and sausage is browned. Remove from oven and toss with lemon juice and zest until combined.
- Fluff rice with fork and serve hot with sheet pan roast immediately.
Nutrition Facts
303 Calories Per ServingFat: 12gSaturated Fat: 3gCholesterol: 72mgSodium: 956mgCarbohydrates: 30gFiber: 3gSugars: 3gProtein: 19gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe