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Smoked Sausage & Shrimp Jambalaya Hash

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

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Prep Time
1 hr
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Skill Level
Intermediate
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Servings
4 Servings

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

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Ingredients


Product ImageOriginal Natural Casing Smoked Sausage Rope
  • Eckrich Smoked Sausage, halved lengthwise, cut into 1/2 inch-thick slices1 pkg(s)
  • Chopped red potatoes (1/2 inch pieces)1 cup(s)
  • Olive oil3 tbsp.
  • Large shrimp, peeled, deveined and chopped8
  • Large yellow onion, chopped ( 1 cup)1 whole
  • Chopped peeled sweet potato (1/2 inch pieces)1 cup(s)
  • Large red bell pepper, chopped ( 1 cup)1 whole
  • Large yellow bell pepper, chopped ( 1 cup)1 whole
  • Garlic, minced2 clove(s)
  • Green onions, sliced6
  • Kosher salt1 tsp.
  • Coarsely ground black pepper1 tsp.

Instructions


  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.

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