Easy Baked Jambalaya

Easy Baked Jambalaya
(makes 4 large servings)


2 bell peppers (any color, I used red and yellow)
1 onion
1 package (230g/8oz) chorizo or other sausage ( I like the chorizo because it's spicy)
olive oil
1 spring onion
200g (7oz) cherry tomatoes (I used red and yellow)
250g (8.8oz) uncooked jasmine rice (I used 2 Uncle Ben's boil-in-bags)
100g (3.5oz) frozen shrimp, thawed, deveined and peeled ( I put them in a bowl in hot water when I start cooking)
paprika, thyme, basil, rosemary, oregano, cayenne pepper, salt, pepper to taste

1. Preheat oven to 220℃ (425℉) and line a large sheet pan with parchment paper/foil.
2. Put a pot of water on the stove to boil for the rice. Cook rice according to instructions while preparing other elements.
3. Remove stem and seeds of bell peppers and cut into 2.5 cm (1-inch) pieces. Chop onion into thin slices and sausage into coins.
4. Throw peppers, onion and sausage onto sheet pan and toss with about 1 tbsp olive oil, paprika, thyme, basil, rosemary, oregano and cayenne pepper to taste. (Adjust the amount of oil according to the fattiness of the sausage)
5. Bake for 8 min.
6. Toss the shrimp with about 1/2 tbsp olive oil, paprika, thyme, oregano and cayenne pepper to taste. Halve the cherry tomatoes.
7. Remove sheet pan from oven, add shrimp and cherry tomatoes. Bake for 8 mins.
8. Toss salt, pepper, paprika, thyme, basil, rosemary, oregano and cayenne pepper to taste into the cooked rice. 
9. Remove sheet pan from oven and add rice and toss everything together. Bake for another 2 mins.
10. Remove from oven. Cut spring onion into pieces (I use kitchen scissors) and sprinkle over sheet pan.

This recipe is nice and simple. No exact measurements, cut the vegetables the size you like them. No worries!

Don't skimp on the seasoning! This is supposed to be bursting with flavor, not bland and boring. Remember rice absorbs a lot of flavoring.

This is even better the next day :)