Recipe Details

Summary

Name: Shrimp Jambalaya Hash

Category: Seafood

1 cup red potato, peeled and diced 1/2 inch

1 cup sweet potato, peeled and diced 1/2 inch

3 tablespoons olive oil

8 large shrimp, peeled, de−veined, cut into 1/2−inch pieces

6 ounces andouille sausage, chorizo or other fully cooked

smoked spiced sausage, diced 1/2 inch

1 medium yellow onion, diced 1/2 inch

1 small red bell pepper, seeded, diced 1/2 inch

1 small yellow bell pepper, seeded, diced 1/2 inch

2 cloves garlic, minced

6 scallions, chopped (1 cup)

1/2 teaspoon coarse (kosher) salt

1/2 teaspoon black pepper

In 1 1/2−quart saucepan, place potatoes and enough cold water to cover by 1 inch; boil 2 to 3 minutes,

until partially cooked. Drain; transfer to paper towels and blot dry.

In large skillet, heat oil over high heat. Add shrimp; sauté 30 seconds, just until they start to turn pink

but are still raw in middle. Remove with slotted spoon; transfer to small bowl.

Add sausage and onion to skillet; sauté 6 minutes, until sausage and onion start to brown. Add

potatoes, peppers and garlic; sauté 6 minutes, until vegetables begin to brown. Add shrimp and

scallions; sauté 1 minute, until shrimp are cooked through. Season with salt and pepper.

Makes 4 servings.