Shrimp jambalaya hash recipe

Recipe for shrimp jambalaya hash in our easy seafood recipes collection.

Recipe ingredients

• 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

How to make shrimp jambalaya hash

• 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. Saute 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. Saute 6 minutes, until sausage and onion start to brown.
• Add potatoes, peppers and garlic. Saute 6 minutes, until vegetables begin to brown.
• Add shrimp and scallions. Saute 1 minute, until shrimp are cooked through.
• Season with salt and pepper.

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