Broken Shrimp Jambalaya
Submitted by bellows4
One-pot Cajun shrimp jambalaya loaded with smoked sausage, garlic, shallots, and a triple-pepper punch. Feeds six hungry folks in about 35 minutes with zero fuss.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
35 minIf you’ve ever stood in a Louisiana kitchen watching someone stir a cast-iron pot of jambalaya with one hand and wave a cold drink with the other, you already know: this dish is built for good times.
“Broken” shrimp just means you break the cooked shrimp into pieces so every single forkful gets a taste of the bayou.
Smoked sausage lays down a rich, smoky backbone while paprika, red pepper flakes, black pepper, and white pepper bring layered heat that builds without burning you out.
Toss it all in one pot with rice and water, let it steam, and dinner practically cooks itself.
Pro Tips
- Use andouille sausage if you can find it for the most authentic Cajun flavor.
- Don’t lift the lid while the rice steams. Patience is the secret ingredient here.
- Fluff with a fork at the end, never stir with a spoon, or you’ll end up with mushy rice.
- A splash of hot sauce at the table lets everyone dial in their own heat level.
Ingredients
Directions
Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and sauté well.
Add shrimp pieces, rice and water.
Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes.
Stir with fork and replace cover.
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