Heat oil in a 4-quart Dutch oven over medium-high heat. Add sausage and, stirring constantly, cook 3 minutes or until browned on all sides. Remove to a plate with a slotted spoon.
Stir rice, frozen onion, and turmeric into pan drippings until onion is thawed, about 1 minute.
Add broth, clam juice, tomatoes, and wine. Bring to a boil. Reduce heat to low and cover. Simmer 22 minutes for white rice, 38 minutes if using brown rice.
Stir in browned sausage, shrimp, frozen peas and parsley. Cover and simmer 6 to 8 minutes until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand covered 3 minutes until all liquid is absorbed and shrimp are pink and opaque.