FBD

Shrimp Jambalaya Hash

AmericanSeafoodEasy25 minBy Northstar

Ingredients

Servings
4
  • 1 cup red potato, peeled and 1/2-inch diced
  • 1 cup sweet potato, peeled and 1/2-inch diced
  • 3 tbsp olive oil
  • 8 large large shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • 6 oz andouille or chorizo sausage, 1/2-inch diced
  • 1 whole medium yellow onion, 1/2-inch diced
  • 1 whole small red bell pepper, seeded and 1/2-inch diced
  • 1 whole small yellow bell pepper, seeded and 1/2-inch diced
  • 2 clove garlic, minced
  • 6 whole scallions, chopped
  • 0.5 tsp coarse salt
  • 0.5 tsp black pepper

Instructions

  1. 1

    In a saucepan, cover the diced potatoes with cold water and bring to a boil. Cook for 2 to 3 minutes until partially cooked. Drain and blot dry.

  2. 2

    In a large skillet, heat the oil over high heat. Add the shrimp and sauté for 30 seconds — just until they begin to turn pink. Remove with a slotted spoon and set aside.

  3. 3

    Add the sausage and onion to the hot skillet. Sauté for 6 minutes until browned.

  4. 4

    Add the parboiled potatoes, bell peppers, and garlic. Sauté for 6 minutes until vegetables begin to brown.

  5. 5

    Return the shrimp to the pan. Add the scallions and sauté 1 minute until the shrimp are cooked through.

  6. 6

    Season with salt and pepper. Serve immediately as a hearty hash.

Tags

american