Ingredients
- 2 bell peppers (red, yellow, or green), sliced
- 14oz of Boulder Sausage Italian Sausage Links, sliced into coins
- 1 medium yellow onion, sliced
- 1 jalapeño seeded and sliced
- 3 stalks of celery, chopped
- 3 tablespoons olive oil
- 1 pound medium raw shrimp, peeled and deveined
- 3 teaspoons Creole seasoning divided, or to taste
- Salt and pepper to taste
- ½ teaspoon paprika
- 1 pint cherry tomatoes, halved
- 4 cups cooked brown rice
- 2/3 cup green onion for garnish, chopped
- Parsley for garnish (optional)
- ½ teaspoon red pepper flakes (optional)
Preparation
- Preheat oven to 425 degrees Fahrenheit and grease a large sheet pan.
- Add sausage, onion and pepper slices, chopped celery, and jalapeño slices to sheet pan. Drizzle with 2 tablespoons of olive oil and 2 teaspoons Creole seasoning. Mix together. Cook for 7-10 minutes, until onions start to soften and sausage starts to brown.
- Combine shrimp with the 1 remaining tablespoon of olive oil in a bowl. Add ½ teaspoon of Creole seasoning and ½ teaspoon paprika. Stir until mixed well.
- Remove the pan from the oven and add the shrimp and halved tomatoes. Mix together, and return to the oven to cook for another 5-8 minutes, or until shrimp is pink and cooked through.
- Remove the pan from the oven and mix with the cooked rice. Add remaining ½ Creole seasoning, salt, pepper, and red pepper flakes. Mix well, and garnish with green onions and parsley.
- Serve immediately and enjoy!
