Shrimp Jambalaya Hash

Yield: 4 servings

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

Instructions

1. In 1 1/2 quart saucepan, place potatoes and enough cold water to cover by 1 inch; boil for 2 to 3 minutes, until partially cooked.
2. Drain; transfer to paper towels and blot dry.
3. In large skillet, heat oil over high heat. Add shrimp; sauté for 30 seconds, just until they start to turn pink but are still raw in middle. Remove with slotted spoon; transfer to small bowl.
4. Add sausage and onion to skillet; sauté for 6 minutes, until sausage and onion start to brown.
5. Add potatoes, peppers and garlic; sauté for 6 minutes, until vegetables begin to brown.
6. Add shrimp and scallions; sauté for 1 minute, until shrimp are cooked through.
7. Season with salt and pepper.

Nutrition

Per serving: 423 calories, 16g protein, 31g carbohydrate, 27g fat, 4 g fiber, 61mg cholesterol, 706mg sodium