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Shrimp Jambalaya Hash


  • 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


  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.

Makes 4 servings.

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

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