Spicy Jambalaya Shrimp Turkey (Print)

Bold Creole-style jambalaya blending shrimp, turkey sausage, vegetables, and spices in a hearty comforting dish.

# What You Need:

→ Proteins

01 - 8 oz turkey sausage, sliced into rounds
02 - 12 oz large shrimp, peeled and deveined

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 jalapeño pepper, seeded and finely minced
08 - 14 oz canned diced tomatoes with juices

→ Rice & Broth

09 - 1 cup long-grain white rice
10 - 2 cups low-sodium chicken broth

→ Spices & Seasonings

11 - 1 tbsp olive oil
12 - 2 tbsp Cajun seasoning blend
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried thyme leaves
15 - 1/2 tsp dried oregano
16 - 1/4 tsp cayenne pepper
17 - Kosher salt and freshly ground black pepper

→ Garnishes

18 - 2 tbsp fresh parsley, chopped
19 - 2 green onions, thinly sliced
20 - Lemon wedges for serving

# How to Make:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced turkey sausage and cook, stirring occasionally, until nicely browned on all sides, approximately 4 to 5 minutes. Transfer sausage to a plate, leaving rendered fat in the pot.
02 - Reduce heat to medium. Add chopped onion, bell pepper, celery, and jalapeño to the pot. Cook, stirring frequently, until vegetables have softened and onions are translucent, about 5 to 6 minutes.
03 - Stir in minced garlic, Cajun seasoning, smoked paprika, dried thyme, oregano, and cayenne pepper. Cook constantly stirring for 1 minute until spices become fragrant, being careful not to burn the garlic.
04 - Add canned diced tomatoes with their juices and long-grain white rice to the pot. Stir thoroughly to coat rice evenly with the spice mixture and vegetable base, approximately 1 minute.
05 - Pour in chicken broth and increase heat to bring mixture to a rolling boil. Immediately reduce heat to low, cover tightly with lid, and simmer gently for 15 minutes until rice has absorbed most of the liquid.
06 - Return browned turkey sausage and any accumulated juices to the pot. Stir gently to distribute, cover again, and continue simmering for 10 additional minutes until rice is nearly tender.
07 - Carefully fold in shrimp, distributing evenly throughout. Cover and cook for 5 to 7 minutes until shrimp turn pink and opaque and rice is fully tender. Avoid overcooking to prevent rubbery shrimp.
08 - Remove from heat. Taste and adjust seasoning with additional salt and black pepper as desired. Let stand covered for 5 minutes, allowing flavors to meld and rice to firm slightly.
09 - Fluff rice gently with a fork, being careful not to break up the grains. Transfer to serving bowls and generously top with chopped fresh parsley and sliced green onions. Accompany with lemon wedges for squeezing over individual portions.

# Expert Advice:

01 -
  • One pot means almost zero cleanup and more time enjoying your evening
  • The shrimp stays perfectly tender because it cooks in the gentle steam at the end
  • Turkey sausage keeps it lighter but still delivers that smoky depth you crave
02 -
  • Resist the urge to peek while the rice simmers because that trapped steam is what cooks it evenly
  • The shrimp will continue cooking in the hot rice so undercook them slightly
  • Every Cajun seasoning brand has different salt levels so taste before adding more salt
03 -
  • Mise en place everything before you start because once you add the rice the recipe moves fast
  • Invest in good Cajun seasoning or make your own to keep in a jar

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