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In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add diced bell pepper, celery, onion and shrimp; sauté just until shrimp are pink (about 5 minutes).
Use a slotted spoon to remove shrimp and vegetables from the pot; set aside.
Add water and Jambalaya Mix to the pot. Bring to a boil. Reduce heat to low. Cover.
Simmer (covered) for 25 minutes, or until rice is tender. Add turkey, shrimp and vegetables during the final 5 minutes of cooking time. Remove from heat. Let stand (covered) for 5 minutes. Fluff with fork before serving. Garnish with parsley, if desired.