Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the turkey cutlets, chorizo sausage, farmers sausage, onion and sauté for 5-7 minutes, stirring occasionally. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. (This step is optional)
Stir in the turkey cutlets, chorizo sausage and farmers sausage, and remove and discard the bay leaf.
Taste and season the jambalaya if necessary with salt, pepper, and additional Cajun seasoning. Remove from heat and serve with cooked rice.
