Shrimp jambalaya hash
Shrimp jambalaya hash recipe in the seafood category
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
Recipe method:
- 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.
Tags: shrimp, jambalaya, hash, recipe, seafood, recipes, cooking