Spicy Jambalaya Shrimp Turkey (Printable)

A flavorful Creole dish with shrimp, turkey sausage, and spicy tomato rice bursting with aroma.

# What You Need:

→ Proteins

01 - 10 oz raw large shrimp, peeled and deveined
02 - 10 oz turkey sausage, sliced (preferably smoked)

→ Vegetables

03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 fresh jalapeño, minced (optional for extra heat)

→ Rice & Tomatoes

08 - 1½ cups long-grain white rice, rinsed
09 - 14 oz canned diced tomatoes, with juice

→ Liquids

10 - 3 cups low-sodium chicken broth

→ Spices & Seasonings

11 - 2 tbsp olive oil
12 - 1½ tsp smoked paprika
13 - 1 tsp dried thyme
14 - 1 tsp dried oregano
15 - ½ tsp cayenne pepper (adjust to taste)
16 - 1 tsp salt
17 - ½ tsp black pepper
18 - 2 bay leaves
19 - 2 tbsp chopped fresh parsley (plus extra for garnish)

→ Optional

20 - Hot sauce, to serve
21 - Lemon wedges, for serving

# How-To:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add turkey sausage slices and cook until browned, about 5 minutes. Transfer to a plate and set aside.
02 - In the same pot, add onion, bell pepper, celery, and jalapeño if using. Sauté for 5–6 minutes until softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add the rice, paprika, thyme, oregano, cayenne, salt, and black pepper. Sauté for 2 minutes, coating the rice with spices.
05 - Add diced tomatoes with juice, chicken broth, and bay leaves. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Return the sausage to the pot and add the shrimp. Stir, cover, and cook for 6–8 minutes more, or until the shrimp are pink and cooked through and the rice is tender.
07 - Remove from heat, discard bay leaves, and stir in fresh parsley. Taste and adjust seasoning. Serve hot, garnished with additional parsley, lemon wedges, and hot sauce if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means maximum flavor and minimal cleanup
  • The combination of smoky turkey sausage and sweet shrimp creates incredible depth without being too heavy
  • You can adjust the heat to your preference and still end up with a dish that tastes like it simmered all day
02 -
  • Dont skip rinsing the rice until the water runs clear, or youll end up with gummy, sticky jambalaya instead of fluffy separate grains
  • Low and slow is better than high heat for this dish, because the rice needs time to absorb the liquid evenly without burning on the bottom
  • The shrimp cook incredibly fast, so adding them in the last few minutes prevents them from becoming tough and rubbery
03 -
  • If the rice is still crunchy after 20 minutes, add a splash more broth and cook for another 5 minutes, covered
  • Let the pot rest for 5 minutes off the heat before serving, which helps the rice settle and makes it easier to scoop
  • Save the shrimp shells and make a quick seafood stock if you want to take this to the next level

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