OUR RECIPES
Sheet pan Cajun Sausage & Rice Bake
OUR RECIPES
Sheet pan Cajun Sausage & Rice Bake
Ready-cooked rice, garlicky smoked sausage, peppers, onions, shrimp, and a few Cajun spices roast together to make the easiest and tastiest jambalaya-style rice and sausage that you’ve ever tried.
1 Schneiders® Naturally Smoked Kolbassa (300 g), sliced into 1-inch-thick pieces
12 jumbo (26-30 count) wild-caught shrimp, peeled and deveined
1 red pepper, sliced
1 yellow pepper, sliced
1 red onion, sliced
2 tbsp tomato paste
2 tbsp olive oil
2 tsp Cajun seasoning
¼ tsp each salt and black pepper
2 pouches (250 g) ready-cooked long-grain rice
½ tsp red pepper flakes (optional)
¼ cup chopped fresh parsley
Preheat oven to 425°F.
Spread sausage, shrimp, and vegetables on sheet tray and toss with tomato paste, oil, Cajun seasoning, salt and pepper.
Bake for 15 minutes. Toss in rice, mixing well until coated; bake until shrimp is pink and opaque, and rice is hot, tossing halfway through, about 10 minutes.
Divide rice mixture into bowls and top with crushed red pepper flakes and fresh parsley.
