Start by peeling and deveining the shrimp if they aren't already. Dice the onion and bell pepper, mince the garlic, and slice the turkey sausage into bite-sized pieces.
Heat the olive oil over medium-high heat in your skillet or Dutch oven. Add the sliced turkey sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the pan and set aside.
In the same pan, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Pour in the long-grain rice and stir well to coat it with the oil and vegetable mixture. Add the Cajun seasoning, dried thyme, salt, and pepper. Stir to evenly distribute the spices.
Add the can of diced tomatoes with their juices and the chicken broth. Stir everything together, scraping any browned bits from the bottom of the pan to incorporate all the flavors. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and let the jambalaya simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
Return the browned turkey sausage to the pan. Nestle the shrimp into the rice, cover again, and cook for another 5-7 minutes until the shrimp turn pink and opaque.
Remove the pan from heat and gently stir in the heavy cream to create the signature creamy texture.
Sprinkle chopped green onions over the top for a fresh, vibrant finish. Serve hot and enjoy.
