Spicy Jambalaya Shrimp Turkey (Printable)
Boldly spiced Creole jambalaya featuring shrimp, turkey sausage, and savory vegetables in tender rice.
# What You Need:
→ Proteins
01 - 8 oz turkey sausage, sliced into rounds
02 - 12 oz large shrimp, peeled and deveined
→ Aromatic 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
→ Rice & Broth
09 - 1 cup long-grain white rice
10 - 2 cups low-sodium chicken broth
→ Seasonings
11 - 1 tbsp olive oil
12 - 2 tsp Cajun seasoning blend
13 - 1 tsp smoked paprika
14 - ½ tsp dried thyme
15 - ½ tsp dried oregano
16 - ¼ tsp cayenne pepper
17 - Kosher salt and freshly ground black pepper to taste
→ Garnishes
18 - 2 tbsp fresh parsley, chopped
19 - 2 green onions, thinly sliced
20 - Lemon wedges for serving
# Steps:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add sliced turkey sausage and cook, stirring occasionally, until well-browned on all sides, approximately 4-5 minutes. Transfer sausage to a plate, leaving rendered fat in the pot.
02 - Add onion, green bell pepper, celery, and jalapeño to the pot. Sauté, stirring frequently, until vegetables have softened and onion is translucent, about 5-6 minutes.
03 - Stir in garlic, Cajun seasoning, smoked paprika, dried thyme, dried oregano, and cayenne pepper. Cook constantly 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. Stir thoroughly to coat rice evenly with the vegetable-spice mixture, ensuring all grains are well-distributed.
05 - Pour in chicken broth and bring mixture to a rolling boil. Immediately reduce heat to low, cover tightly with a lid, and simmer for 15 minutes until rice begins to absorb liquid.
06 - Return browned turkey sausage and any accumulated juices to the pot. Stir gently to distribute, cover again, and continue simmering for 10 minutes until rice is nearly tender.
07 - Carefully fold in shrimp, distributing evenly throughout. Cover and cook for 5-7 minutes until shrimp turn pink and opaque and rice has reached desired tenderness.
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 and rice to finish steaming.
09 - Fluff gently with a fork, being careful not to mash the rice. Sprinkle generously with chopped parsley and sliced green onions. Serve hot with lemon wedges on the side for squeezing over individual portions.
# Expert Hints:
01 -
- Everything cooks in one pot, which means maximum flavor and minimum cleanup
- The rice absorbs all those spices and tomato juices, creating layers of taste in every bite
02 -
- Resist the urge to keep lifting the lid during the simmer—every peek releases steam and can make the rice cook unevenly
- If the rice absorbs all the liquid but still has a crunch, add broth in 1/4 cup increments and keep simmering
03 -
- Prep everything before you start cooking because once that pot gets going, there's no time to chop
- Use a heavy-bottomed pot or Dutch oven to prevent hot spots that can scorch the rice at the bottom