Add the oil to a large Dutch oven and heat on the stovetop over medium-high heat.
Add the onions and garlic to the Dutch oven, and saut� the vegetables until they soften (about 6 minutes).
Add the next seven ingredients (bell peppers through black pepper), and saut� for 1 minute. Once these ingredients are heated, add the rice and stir for 1 minute.
Pour the broth and tomatoes over the vegetable mixture. When the liquid begins to boil, cover the Dutch oven and reduce the heat. Simmer the rice and vegetable mixture until the rice has cooked (approximately 30-60 minutes), stirring occasionally to prevent burning.
Add the chopped turkey and sausage to the oven and cook for 5 minutes.
Garnish the jambalaya with green onions, and serve immediately.
