Spicy Jambalaya Shrimp Turkey Sausage (Printer-friendly)
A bold Creole dish blending shrimp, turkey sausage, spices, and vegetables in a tomato-rich rice base.
# What You'll 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 Make It:
01 - Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
02 - Add the turkey sausage slices and cook until browned, about 5 minutes. Transfer to a plate and set aside.
03 - In the same pot, add onion, bell pepper, celery, and jalapeño (if using). Sauté for 5–6 minutes until softened.
04 - Stir in garlic and cook for 1 minute until fragrant.
05 - Add the rice, paprika, thyme, oregano, cayenne, salt, and black pepper. Sauté for 2 minutes, coating the rice with spices.
06 - Add diced tomatoes with juice, chicken broth, and bay leaves. Stir well and bring to a boil.
07 - Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
08 - 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.
09 - Remove from heat, discard bay leaves, and stir in fresh parsley. Taste and adjust seasoning.
10 - Serve hot, garnished with additional parsley, lemon wedges, and hot sauce if desired.
# Expert Tips:
01 -
- One pot means less cleanup and more flavor as everything cooks together
- The rice absorbs all those spices and tomato juices, becoming incredibly flavorful
02 -
- Resist the urge to lift the lid too often while the rice simmers, or you'll lose steam and affect the cooking
- The rice continues absorbing liquid after you turn off the heat, so dont worry if there seems like a little too much liquid initially
03 -
- Prep all ingredients before you start cooking once you begin, everything moves quickly
- Let the pot sit covered for 5 minutes after cooking before serving, this helps the rice set