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5 from 1 vote


Not as pretty as you but mighty fine in the chompers. It's a mixed play off my Aunt Laura and Mom's Jambalaya except they make a trinity. I don't because my sister is vegetable intolerant. If you wanted a trinity chop it up and dump it in on the cooked sausage until translucent, then go to shrimp step.
Course Appetizer, Main Course, Side Dish
Style American, Cajun, Southern
Prep Time 30 minutes
Cook Time 1 hour
0 minutes
Servings 6
Calories 9kcal
Author Shawn


  • 2 lb shrimp
  • 1 lb andouille sausage.
  • .5 cup butter (1 stick)
  • 1.5 tbs Cottonmouth
  • 29 oz beef broth (2 cans)
  • 2 cups rice


  • Start oven to 375
  • Clean, drain, and add Cottonmouth mixed in shrimp.
  • Cut links into quarter chunks. Cut a link longways in half. Cut the two halfs in half. Cut the 4 strips crossways into cubes.
  • Large med hot pan drop in sausage.
  • Stir and cook sausage until crispy sides are more than non-crispy. (whatever you dig but render the fat)
  • Drop in butter and let it melt.
  • Drop shrimp in with butter sausage, mix up and par cook them.
  • Drop in rice and mix it up.
  • Drop your concoction in a large Pyrex rectangle.
  • Pour 2, 14.5oz cans of beef broth over it.
  • Cover Pyrex with foil and slide in a 375 oven for 1 hour. (maybe 1.25 hour (rare))
  • Pull from oven and check rice for doneness.
  • This is how babies are made.
➕ Nutrition

Nutrition Facts
Amount Per Serving (355 g)
Calories 9
% Daily Value*
Sodium 8mg0%
Potassium 46mg1%
Carbohydrates 2g1%
Fiber 1g4%
Protein 1g2%
Vitamin A 8IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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