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This Haitian style salt-cured pork and shrimp paella is packed with amazing flavors and enhanced with our famous local mushroom, djdondjon. A must try. | tchakayiti.com

Haitian-style salt-cured pork and shrimp paella with djondjon

I recommend preparing the broth a few hours before to allow the flavors to fully develop. Please note that this recipe does not call for salt. The salt-cured meat has enough salt in itself to salt the entire dish.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours


For the shrimp djondjon broth

  • Shrimp shells
  • 3 cups of water
  • Djondjon
  • Bay leaves
  • 2-3 garlic heads
  • Fresh thyme
  • 1 piment bouc

For the pork

  • 1 lb salt-cured pork meat
  • Whole peppercorn
  • Fresh thyme
  • 1 piment bouc
  • Water

For the shrimp

  • 1 lb of shrimp peeled and deveined
  • 2 mashed garlic heads
  • ¼ tsp cayenne
  • ¼ tsp chili
  • ¼ tsp paprika

For the paella

  • 1 cup of white rice
  • ¼ cup of white wine
  • 2 cups of prepared djondjon broth
  • 1 diced tomato
  • 1 can of green peas
  • ½ diced onion
  • ½ diced bell pepper
  • 1 tbsp of oil
  • Fresh parsley
  • Lime slices


For the broth

  1. Bring all the ingredients to a boil
  2. Simmer for about 20 minutes
  3. Cover and let rest until ready to use
  4. Strain the liquid by making sure to extract all the juice from the shrimp shells
  5. Measure two (2) cups of the bouillon and set aside. You will use them to cook the rice

For the pork

  1. Put the meat in a pressure cooker
  2. Cover with water
  3. Add the peppercorn, thyme and piment bouc
  4. Cook for about 30 minutes until tender
  5. Drain and preserve the cooking water

For the shrimp

  1. Season them and set them aside until your rice is halfway done
  2. Grill half of the shrimp on a cast iron grill
  3. Set aside

For the paella

  1. In a pan, add a tablespoon of oil
  2. Brown the cooked meat on all sides and remove from the pan
  3. Incorporate the onion and garlic
  4. When the onions turn translucent add the rice
  5. Cook until fragrant and translucent
  6. Add that point deglaze with the wine
  7. When the wine is absorbed add two cups of the djondjon broth
  8. Stir well
  9. Once the water is halfway absorbed add the pork meat and the remaining uncooked shrimp
  10. Cover the rice and reduce the heat
  11. Once the rice is fully cooked mix it well
  12. Add the chopped pepper, some fresh parsley, the peas and the diced tomato
  13. Garnish with lime slices and serve