Spicy Jambalaya Pasta: An Easy Roasted Sheet Pan Dinner


This spicy jambalaya pasta is a delicious twist on a popular Southern dish. I love that the vegetables, shrimp, and Andouille sausage are roasted for easy preparation and intense flavor. It’s all tossed with pasta, instead of rice, for a fun and flavorful meal any night of the week.

Spicy Jambalaya Pasta Recipe - A Dairy-Free Sheet Pan Dinner with Gluten-Free and Paleo OptionsThis spicy jambalaya pasta recipe with photo was shared with us by onions-usa.org and usaonions.com.

Special Diet Notes: Spicy Jambalaya Pasta

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free. Make it grain-free and paleo-friendly with your favorite paleo noodles, zoodles, or spaghetti squash.

5.0 from 1 reviews
Spicy Jambalaya Pasta
Prep time
Cook time
Total time
This dinner is made sheet pan-style for ease and delicious roasted flavor.
Serves: 4 to 6 servings
  • 1 large yellow onion, diced
  • ½ large green bell pepper, diced
  • ½ large yellow bell pepper, diced
  • ½ large red bell pepper, diced
  • 3 stalks celery, sliced or diced
  • 2 garlic cloves, minced
  • 1 to 2 jalapenos, seeded and diced
  • 1 pint cherry tomatoes
  • 2 tablespoons + 1 tablespoon olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 (13.5-ounce) link Andouille sausage, sliced
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning blend
  • 8 to 12 ounces linguine noodles (gluten free, if needed)
  • 1 to 2 lemons, sliced in thin wedges
  • 2 green onions, sliced
  • Fresh chopped parsley, for serving
  1. Preheat your oven to 400ºF and line a 13x18-inch sheet pan with parchment paper.
  2. Put the onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons olive oil, salt, and pepper in a large bowl and toss until the vegetables are evenly coated.
  3. Spread the vegetables in a single layer on your prepared baking sheet. Add the slices of Andouille sausage.
  4. Roast for 15 to 20 minutes, or until the vegetables are tender and start to brown.
  5. Meanwhile, toss the shrimp with the Cajun seasoning and cook the linguine according to the package directions.
  6. Place the shrimp on the vegetable mixture, and top with half the lemon wedges.
  7. Roast for 5 to 8 minutes more, or until the shrimp is no longer pink.
  8. Toss the mixture with the cooked linguine, and garnish with the green onions and parsley. Serve the pasta with the remaining fresh lemon wedges on the side.

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About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.


  1. Bridgette Leonauskas on

    This recipe was incredible!! Truly awesome – the flavors were perfection. Excellent spice – just enough to feel a little burn but not so much I need a glass of milk on stand-by. I wouldn’t change a thing!! Can’t wait to make it again. I’m so glad I found this! I used Banza chickpea linguine pasta as I am gluten free and it didn’t take away from the profile at all. Great combo. Thanks again!!!

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