was successfully added to your cart.


  • 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)


  1. Preheat oven to 425 degrees Fahrenheit and grease a large sheet pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately and enjoy!

Leave a Reply

Visit Us
Follow Me