Spicy Jambalaya Shrimp Turkey (Printer-friendly)
New Orleans-inspired jambalaya with shrimp, turkey sausage, spices, and veggies all cooked in one pot.
# What You'll Need:
→ Proteins
01 - 10 oz large shrimp, peeled and deveined
02 - 10 oz turkey sausage, sliced (andouille or smoked)
03 - 1 boneless, skinless chicken breast, diced (optional)
→ Vegetables
04 - 1 large onion, finely chopped
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 1 can (14 oz) diced tomatoes, undrained
10 - 2 spring onions, sliced for garnish
→ Rice & Liquids
11 - 1½ cups long-grain white rice (uncooked)
12 - 3 cups chicken stock (low sodium preferred)
13 - 2 tbsp tomato paste
14 - 2 tbsp olive oil
→ Spices & Seasonings
15 - 2 tsp Cajun seasoning
16 - 1 tsp smoked paprika
17 - ½ tsp cayenne pepper (adjust to taste)
18 - 1 tsp dried thyme
19 - 1 tsp dried oregano
20 - 1 bay leaf
21 - Salt and freshly ground black pepper, to taste
22 - Chopped fresh parsley, for garnish
# How To Make It:
01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the turkey sausage (and chicken, if using) and sauté until browned, about 4–5 minutes. Remove and set aside.
02 - In the same pot, add onion, bell peppers, and celery. Sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add the tomato paste, smoked paprika, thyme, oregano, Cajun seasoning, cayenne, salt, and pepper. Stir well to coat the vegetables evenly with the spices.
04 - Pour in the diced tomatoes with their juices. Stir, then add the rice and bay leaf. Mix thoroughly to combine all ingredients.
05 - Return the sausage (and chicken) to the pot. Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
06 - Nestle the shrimp into the rice mixture. Cover and cook for another 8–10 minutes, or until shrimp are pink and opaque and rice is tender. Remove from heat and let rest, covered, for 5 minutes.
07 - Fluff jambalaya with a fork. Discard bay leaf. Garnish with parsley and spring onions before serving hot.
# Expert Tips:
01 -
- The turkey sausage keeps it lighter without sacrificing that deep smoky flavor we all crave
- Everything cooks in one pot, meaning less cleanup and more time enjoying the meal
- The spice blend hits that perfect balance where your lips tingle just enough
02 -
- Resist the urge to lift the lid too often during simmering, as that steam is what cooks the rice evenly
- Letting the jambalaya rest covered for 5 minutes off heat is crucial for final texture development
03 -
- Prep all ingredients before you start cooking because once you begin, things move fast
- If the rice absorbs all liquid before tender, add hot stock in quarter cup increments