Spicy Jambalaya Shrimp Turkey (Print Version)
Bold Creole flavors combine shrimp, turkey sausage, and rice in a spicy, hearty dish rich with Cajun seasonings.
# 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, 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
→ 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
# Directions:
01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add turkey sausage and cook until browned, about 4–5 minutes. Transfer sausage to a plate and set aside.
02 - In the same pot, add onion, bell pepper, celery, and jalapeño. Sauté for 5–6 minutes until softened.
03 - Stir in garlic, Cajun seasoning, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute until fragrant.
04 - Add diced tomatoes with juice and rice. Stir to coat the rice evenly in the spices and vegetables.
05 - Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
06 - Return browned sausage to the pot. Cover and continue simmering for another 10 minutes, until rice is almost cooked.
07 - Gently fold in shrimp. Cover and cook for 5–7 minutes until shrimp are pink and opaque and rice is tender.
08 - Taste and adjust seasoning with salt and pepper as needed. Remove from heat and let stand, covered, for 5 minutes.
09 - Fluff with a fork. Garnish with chopped parsley and sliced spring onions. Serve with lemon wedges if desired.
# Expert Tips:
01 -
- One pot means almost zero cleanup, which is basically magic on a weeknight
- The shrimp cook right in the rice, absorbing all those incredible spices
- Turkey sausage keeps it lighter without sacrificing any smoky depth
02 -
- Resist the urge to peek while the rice simmers, releasing the steam ruins the texture
- The rice continues absorbing liquid while it rests, so do not skip this step
03 -
- Use a heavy bottomed pot to prevent hot spots that burn the rice
- Preheat your broth slightly so the simmer never pauses