Turkey Sausage Jambalaya
Savor the bold and robust flavors of this Turkey Sausage Jambalaya, a one-pot wonder perfect for a hearty weeknight dinner. Packed with smoky turkey sausage, tender long-grain rice, and a medley of vibrant vegetables like bell peppers, celery, and onions, this dish is elevated with classic Cajun spices including paprika, thyme, and a dash of Cajun seasoning. Simmered to perfection in a rich tomato and chicken broth base, this jambalaya is both flavorful and satisfying. Garnished with fresh parsley and green onions, it’s a comforting meal that brings the taste of Louisiana to your kitchen—ready in just under an hour! Whether you’re feeding the family or meal-prepping, this easy jambalaya recipe is a crowd-pleaser you’ll turn to again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces turkey sausage
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 14.5 ounces crushed tomatoes
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1.5 tablespoons cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 2 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Slice the turkey sausage into thin rounds. Add them to the skillet and cook for 3-4 minutes, flipping occasionally, until browned. Remove and set aside.
In the same skillet, add the diced yellow onion, green bell pepper, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables become tender.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the crushed tomatoes, chicken broth, and rice to the skillet. Stir well to combine.
Season the mixture with the cajun seasoning, dried thyme, paprika, salt, black pepper, and the bay leaf.
Return the cooked turkey sausage to the skillet, mixing it into the tomato and rice mixture.
Bring the contents to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 20-25 minutes, or until the rice is cooked through. Stir occasionally to prevent sticking.
Remove the bay leaf and discard it. Taste and adjust seasoning if needed.
Top the jambalaya with sliced green onions and fresh parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 7655 mg | 333% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 23.2 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2864 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
