Shrimp And Turkey Sausage Jambalaya
This Shrimp And Turkey Sausage Jambalaya is a bold, flavorful one-pot meal combining succulent shrimp, savory turkey sausage, and fragrant spices for a comforting Southern feast.
Servings: 4 servings
Ingredients
- 1 pound shrimp peeled and deveined
- 1 pound turkey sausage sliced
- 1 cup long-grain rice
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can diced tomatoes 14.5 oz
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper optional
- salt and pepper to taste
- green onions chopped for garnish
Instructions
Prep Your Ingredients
- Peel and devein the shrimp if not already done. Slice the turkey sausage into bite-sized pieces. Dice the onion, green and red bell peppers, and celery. Mince the garlic cloves.
Sauté Vegetables and Sausage
- Heat 1 tablespoon of olive oil in a heavy-bottom pot or Dutch oven over medium heat. Add the sliced turkey sausage and cook until it begins to brown, about 5 minutes. Remove the sausage and set aside.
- Add the diced onion, bell peppers, and celery to the same pot. Sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add Rice and Spices
- Add 1 cup of long-grain rice to the pot and stir well to coat it with the oil and vegetable mixture. Sprinkle in 2 teaspoons of Cajun seasoning, 1 teaspoon dried thyme, and 1/2 teaspoon cayenne pepper if desired. Stir to combine.
Pour in Broth and Tomatoes
- Pour in 4 cups of chicken broth and 1 can of diced tomatoes with their juices. Stir to combine. Bring to a simmer, then reduce heat to low. Cover with a tight-fitting lid and cook for about 20 minutes, or until rice is tender and liquid is mostly absorbed.
Add Shrimp and Sausage
- Gently fold the cooked turkey sausage and peeled shrimp into the pot. Cover and cook for an additional 5-7 minutes until shrimp turns pink and is cooked through. Avoid overcooking shrimp.
Season and Garnish
- Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped green onions. Serve hot and enjoy.
Equipment
- Large heavy-bottom pot or Dutch oven
- Sharp Knife
- Cutting Board
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Ladle or large spoon
Notes
- Use pre-peeled and deveined shrimp to save prep time.
- Adjust cayenne pepper amount to control the heat level.
- Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- For a vegetarian version, substitute shrimp and sausage with tofu and use vegetable broth.
- Brown rice can be used instead of white rice but requires longer cooking and more liquid.
