Skinny Oven Baked Jambalaya

Based on the response I got on social media to my Sheet Pan Chicken Quesadillas, I am guessing we all like sheet pan dinners…am I right?

Well, I’ve outdone myself on this sheet pan dinner I’m bringing you today, because not only is it made in one pan, not only is it easy, not only is it low carb, but it’s full of crisp, colorful veggies AND it’s like a party in a pan.

It’s also my final entry into the Healthy Solutions Spice Blends 2017 Recipe Contest!

It’s Jambalaya people!


There are a lot of things that make this Jambalaya SKINNY.

First, I’ve used another of Healthy Spice Solutions Salt Free/Sugar Free Blends for this recipe…this time the Cajun Seafood variety which is the bomb!

Second, I used cauliflower rice in place of regular rice which works absolutely perfect and slashes both the carb and calorie count in this recipe.  Just thinking about how many carbs and calories I was NOT eating in this dish made me want to use a bigger fork…and I did!

Last but not least, this recipe only uses a little bit of olive oil for a gigantic recipe, so again we’re keeping the flavor full, but the calories low…yet know one will know.  HA!


This is one of those dinners you’ll put on your regular rotation because it’s both addictive in flavor and so simple to prep it’ll make your night.  I don’t know about you, but I always have such lofty aspirations for what I’m going to cook during the week.  Then, we find ourselves in the middle of the week and if whatever’s on the menu has more than a few ingredients and requires more than a half hour to prep, it just ends up feeling like a chore.  This pretty dish is so easy you could even ask your husband or teenager to get it into the oven for you before you get home.  I know this from experience :)  They’ll be so proud that they cooked a meal this pretty, they’ll want to do it for you again.

I’ve talked to you before about the fact that when you are very conscientious about eating a healthy diet, especially one that’s low in carbohydrates, many times spice blends that you buy in the store won’t work for you.  Likely, they have added flour and sugar and ring in at more carbs that you’re willing to spend in a meal.  Because of that, I found myself with a really full spice cabinet, because I had to mix several herbs and spices every time I wanted to make dinner.  There’s a reason packets of spice blends are so popular, the convenience just can’t be beat and you know that you’ve got the right mix of flavors.  Healthy Spice Solutions Blends  make it feasible for me to use spice packets again without worrying that I’ve blown my macros for the day.  I find them to be of very good quality, fresh, and on point in terms of flavor.  I’m just a customer…I don’t receive anything for saying that.  I just really like the products and I think you will too!

Please feel free to print off the recipe and give it a try.

Skinny Oven Baked Jambalaya


  • 1 packet Healthy Spice Solutions Cajun Seafood variety
  • 1 red onion, sliced
  • 1 green bell pepper, diced
  • 8 fresh mini sweet peppers (red, yellow, orange) sliced in half
  • 1 pint cherry tomatoes, halved
  • 1 pound fully cooked andouille sausages, sliced into coins
  • 2 Cups riced cauliflower
  • 1/4 Cup, plus one Tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 1/2 pound large shrimp, shelled and deviened
  • 1/4 Cup flat leaf parsley, chopped


  1. Preheat the oven to 450 degrees.
  2. Place the sliced onions, peppers, tomatoes, sausage, and the riced cauliflower onto a large, rimmed sheet pan.
  3. Sprinkle on most of the packet of the spice blends solutions, reserving about two teaspoons for the shrimp.
  4. Pour 1/4 Cup of the olive oil over the vegetables and sausage. Toss all the ingredients together with your hands until everything is coated in the spices and the oil.
  5. Bake for 20 minutes.
  6. When there is about five minutes left on the baking time, toss the shrimp with the remaining Tablespoon of oil and sprinkle it with the remaining spice blend.
  7. Remove the pan from the oven and use a spatula to turn the sausage and veggies over. Add the shrimp to the sheet pan and place it back in the oven for an additional 5 to 8 minutes.
  8. Once the shrimp are fully cooked, remove the pan from the oven and serve.



  1. Dawn Miller says:

    This is one I might have to try. Looks really good Shauna.

  2. This will be served soon at our house. I love easy dinners!

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