Spicy Jambalaya Shrimp Turkey (Printable)
A Creole-inspired dish combining shrimp, turkey sausage, and bold spices in a savory rice base.
# What You'll 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 chopped
08 - 14 oz canned diced tomatoes with juices
→ Grains & Liquids
09 - 1 cup long-grain white rice
10 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
11 - 1 tbsp olive oil
12 - 2 tsp Cajun seasoning
13 - 1 tsp smoked paprika
14 - ½ tsp dried thyme
15 - ½ tsp dried oregano
16 - ¼ tsp cayenne pepper
17 - Salt and freshly ground black pepper to taste
→ Garnishes
18 - 2 tbsp fresh parsley, chopped
19 - 2 spring onions, sliced
20 - Lemon wedges
# How-To Steps:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add turkey sausage slices and cook until browned, 4-5 minutes. Transfer sausage to a plate and reserve.
02 - In the same pot, add onion, bell pepper, celery, and jalapeño. Sauté for 5-6 minutes until vegetables are softened and fragrant.
03 - Stir in garlic, Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper. Cook for 1 minute until spices become aromatic.
04 - Add diced tomatoes with their juices and rice to the pot. Stir thoroughly to coat rice with spice mixture and vegetables.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice begins to absorb liquid.
06 - Return browned sausage to the pot. Cover and continue simmering for 10 minutes until rice is nearly tender.
07 - Gently fold in shrimp. Cover and cook for 5-7 minutes until shrimp turn pink and opaque and rice is fully tender.
08 - Remove from heat. Taste and adjust seasoning with salt and pepper as needed. Let stand covered for 5 minutes to allow flavors to meld.
09 - Fluff jambalaya with a fork. Garnish with chopped parsley and sliced spring onions. Serve with lemon wedges on the side.
# Expert Suggestions:
01 -
- The turkey sausage keeps it lighter than traditional andouille while still delivering that deep smoky satisfaction
- Everything cooks in one pot, meaning maximum flavor and minimum cleanup for a weeknight dinner that feels special
02 -
- Resist the urge to peek while the rice is simmering or you will release essential steam and end up with undercooked grains
- The vegetables continue cooking during the rice simmer, so do not worry if they seem slightly underdone when you first add the liquid
03 -
- Dice all your vegetables to approximately the same size so they cook evenly and no one gets a big chunk of raw onion
- Have all ingredients measured and prepped before you start cooking since this dish comes together quickly once you hit the stove