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Sheet-Pan Jambalaya with Cauliflower Rice

medium onion, chopped

1 medium green pepper, chopped

2 celery ribs, chopped

4 ounces boneless skinless chicken breasts, cut into 1-inch pieces

2 fully cooked andouille sausage links, sliced

4 garlic cloves, minced

3 tablespoons olive oil

4 teaspoons reduced-sodium Creole seasoning, divided

1 package (10 ounces) frozen riced cauliflower

1/2 pound uncooked shrimp, peeled and deveined

2 cups cherry tomatoes, halved

Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 2 teaspoons Creole seasoning; toss to coat. Bake 8 minutes.

Meanwhile, cook cauliflower according to package directions. Toss shrimp with remaining 2 teaspoons Creole seasoning. Add shrimp, tomatoes and cauliflower to pan; stir to combine. Bake until shrimp turn pink, 5-7 minutes longer.

Total Time Prep: 20 min. Bake: 15 min



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