This Cajun-inspired one-pan meal is the best for a filling weeknight dinner. The tasty marinade packs a punch and is used to dress everything to make prep a breeze!
Garlic Olive Oil and Jalapeño Balsamic Sheetpan Jambalaya
4 Medium potatoes, par boiled and diced
2 Cups tomatoes
1 Bell pepper, sliced
1 White onion, sliced
2 Ears of corn, cut in half
15-20 White shrimp, peeled and de-veined
½ Cup Garlic Olive Oil
¼ Cup Jalapeño White Balsamic Vinegar
3 Tbsp. Silk Road Cajun Blackening Seasoning
½ Tsp. Silk Road Spanish Smoked Paprika
Preheat the oven to 425F.
Whisk together all marinade ingredients in a medium-sized bowl and set aside.
In a large bowl, mix together potatoes, peppers, and onions. Drizzle approximately ¼ of the marinade on to the mixture and stir to coat.
Line a large baking tray with parchment paper or a tray liner. Evenly distribute the marinated vegetable mixture on to the tray and bake for 20 minutes.
Remove the tray from the oven and move the vegetables over to one side of the tray. Place corn and tomatoes on the tray and drizzle with another ¼ of the marinade. Ensure the new vegetables are coated in the mixture. Bake for another 20 minutes.
While the mixture is baking, place shrimp into a bowl and add the remaining marinade. Stir to coat the shrimp and set aside.
Remove the tray from the oven. The tomatoes should have burst and start to release their juices. Stir tomatoes into the other vegetables to get their flavours mixing.
Make a space on the tray for the shrimp, aiming to have the shrimp in an even layer without stacking them too much. Drizzle the marinade from the shrimp on top. Bake for 7-9 minutes, or until the shrimp are fully cooked and pink.
Remove from the oven and portion into 4 serving bowls. Top with green onions, if desired.