Recipes: Entrees

Smoked Sausage & Shrimp Jambalaya Hash

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  Sausage, shrimp, vegetables and garlic blend perfectly to make this satisfying dish.

  Prep Time: 30 minutes

  
  

  Total Time: 1 hour

  
  

  Makes 4 servings (1 cup each)

  
  
  

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  Ingredients
  1 package (16 ounces) Eckrich® Smoked Sausage, halved lengthwise, cut into 1/2-inch-thick slices
  1 cup chopped red potatoes (1/2-inch pieces)
  3 tablespoons olive oil
  8 large shrimp, peeled, deveined and chopped
  1 large yellow onion, chopped (about 1 cup)
  1 cup chopped peeled sweet potato (1/2-inch pieces)
  1 large red bell pepper, chopped (about 1 cup)
  1 large yellow bell pepper, chopped (about 1 cup)
  2 cloves garlic, minced
  6 green onions, sliced
  1 teaspoon kosher salt
  1 teaspoon coarsely ground black pepper
  
  Directions
  

  1. Place red potatoes in small saucepan. Add enough cold water to cover potatoes. Bring to a boil over medium heat; boil 2 minutes. Drain. Remove potatoes from saucepan; drain on paper towels.
  2. Meanwhile, heat oil in large nonstick skillet over high heat. Add shrimp; cook and stir 30 seconds, or until shrimp just start to turn pink. (Shrimp will not be fully cooked.) Remove shrimp from skillet; set aside.
  3. Add sausage and yellow onions to same skillet; stir. Reduce heat to medium-high. Cook and stir 6 minutes, or until sausage and onions are lightly browned. Add red potatoes, sweet potatoes, bell peppers and garlic; cook 6 minutes, or until vegetables are crisp-tender, stirring frequently. Add shrimp and green onions; cook and stir 1 minute, or until shrimp turn pink. Stir in salt and black pepper.